Kicked-up Tomato Soup and Grilled Cheese Sandwiches

You can’t beat a hearty menu of tomato soup and grilled cheese sandwiches for lunch on a snowy winter afternoon. But I like to prepare each dish with a unique twist. Here’s my take on these two classics. Finish pureeing the soup and keep it warm while you make the sandwiches.

Simply Delicious Tomato Soup
This tomato soup takes very few ingredients and is simple to make, but you won’t believe the flavor and velvety texture that result. It is, hands down, the best tomato soup recipe I have adapted to date. And don’t skip the herbs or yogurt mixture—it just won’t be the same!

2 T extra-virgin olive oil

1 T unsalted butter

1 large yellow onion, finely chopped (about 1 ¼ cups)

1 large garlic clove, smashed and peeled

2 T all-purpose flour

3 c lower-salt chicken broth

28-oz. can whole peeled plum tomatoes, pureed with the juice (preferably San Marzano)

1 ½ t sugar

½ t fresh thyme leaves or ¼ t dried thyme

Kosher salt and black pepper

½ c plain yogurt (you can substitute sour cream or crème fraiche)

1 T minced basil

1 T minced scallion

½ T prepared white horseradish

In a non-reactive Dutch oven, heat oil and butter over medium-low heat until butter melts. Add onion and garlic; cook, stirring occasionally, until soft but not browned, about 8 minutes. Add flour; stir to coat onion and garlic.

Add broth, tomatoes, sugar, thyme, ½ t salt, and ¼ t pepper. Bring to a simmer over medium-high heat, stirring to make sure flour does not stick. Reduce heat to low; cover and simmer for 40 minutes.

While soup cooks, mix yogurt, basil, scallion, and horseradish. Season to taste with salt and black pepper.

Cool soup briefly, then puree in 2-3 batches in blender. Return soup to clean pot and keep warm. Season to taste with salt and pepper.

Ladle into bowls and garnish with a dollop of the yogurt mixture. Serves 6-8.

Grilled Fontina Cheese Sandwiches
These sandwiches are dipped in an egg wash before they are grilled, giving them a delicious crust and helping to contain the creamy, melted Fontina cheese.

8 slices white bread (use your favorite)

6 oz. Fontina, thinly sliced

2 T fresh oregano, roughly chopped

2 T milk

2 large eggs

Kosher salt and black pepper

2 T extra-virgin olive oil

Top half or bread slices with a few slices of cheese; sprinkle with oregano, salt, and pepper. Top with remaining bread.

In a small bowl, whisk together milk and eggs. Heat oil in a large, non-stick skillet. Dip sandwiches into egg mixture, letting excess drip back into bowl; place in skillet. Cook until golden and cheese has melted, about 2 minutes per side. Transfer to serving plates. Serves 4.