Tasty Tuesday

           Martha knows food as much as she does crafts, and I'm so glad! We've eaten more soup this winter than most, my husband is tired of it, but I could eat it all the time, year round even and it wouldn't bother me, esp. paired with a good sandwich and I found one, the perfect mate for this easy homemade tomato soup! Add fresh basil and you'd think it was summer again!

Tomato Soup with Bacon Grilled Cheese

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1/2 small yellow onion, diced small (1/4 cup)
• 1 small garlic clove, minced
• Coarse salt and ground pepper
• 1 can (14.5 ounces) whole peeled tomatoes, torn
• 1 tablespoon heavy cream
• 2 slices bacon
• 2 slices sandwich bread
• 1 ounce cheddar, grated (1/3 cup)
• Fresh pesto or Salsa Verde (optional)

Directions

1. In a small pot, heat oil over medium-high. Add onion and cook until translucent, 5 minutes. Add garlic, season with salt and pepper, and cook until fragrant, 30 seconds. Add tomatoes with juice and bring to a boil. Reduce to a simmer; cook until onions are soft, 15 minutes. Transfer to a blender with cream; puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season to taste.
2. In a skillet, cook bacon over medium-high until browned and crisp, 10 minutes; drain on paper towels. Remove pan with fat from heat. Layer 1 bread slice with half the cheese, bacon, and rest of cheese; top with second bread slice. Return pan to heat. Cook sandwich until cheese is melted and bread is browned, 4 minutes, flipping once. Serve with soup, topped with pesto if desired. Serves one.