Tomato Soup and Grilled Cheese

Grilled Cheese with Portobello, Red Onion and Tomatoes, Roasted Red Pepper Soup

Recipe courtesy of the Top Chef Cookbook

There's not much I like more in this world than grilled cheese and tomato soup.  I'm a bit particular about it, too - white bread, American cheese, tomato soup made with milk (not with water), and dunking my sandwich in the soup.  Awesome.  Nothing I want more when the weather turns cold.  Stephanie is especially partial to my tomato soup recipe, but I wanted to give this one a try.  Plus, it's a great recipe for a Meatless Monday.

First step was to saute and roast some thinly sliced portobellos, grape tomatoes and red onions with some white wine and balsamic vinegar.

 

Next, I melted some butter with some fresh thyme to get some awesome infused flavor.

Finally, the sandwich assembled on sourdough with some shredded Monterey Jack and provolone, brushed with the infused butter, topped with the roasted vegetables, grilled up in the frying pan.

The red pepper soup is nothing more than a traditional tomato soup base, but with a couple of roasted red peppers and some basil thrown in, then blended.  The verdict - AWESOME!  Then, for dessert:

Grilled cheese, tomato soup, warm and chewy cookies for the win.

What is your favorite cold-weather comfort meal to cook?