It’s October.  Can you believe it?  I can’t!  For those East Coast and Midwestern readers, the temperature has taken a a turn for the colder.  Not to brag, but in LA it has been in the 80s.  Even with the hot temperatures, I can not get over a good bowl of soup, so I today I put the hot weather aside, turned my AC up, crawled under a blanket, and served myself a good, hot, steaming bowl of tomato soup.  Here is my recipe for the perfect bowl of tomato soup and grilled cheese, which I think is a must-have and staple for my readers in colder temps.

2 cans of Basil, Garlic & Oregano Seasoned Diced Tomatoes

1 Cup Vegetable Stock

2 Slices of Bread of Your Choice

2 Slices of Cheese of Your Choice

Butter

(Can use veggie cheese and veggie butter if desired.  For my Meatless Mondays, I did not go vegan.  I only excluded chicken, turkey, meat, pork, etc, not butter, cheese, milk, etc.)

Black Pepper, Onion Pepper, Garlic Salt to taste

Hand Blender

FOR SOUP:

Drain liquid and diced tomatoes in pot on stove

Blend the tomatoes with Hand Blender until smooth

(Be careful as the tomatoes will splatter and stain your clothes!  Wear an apron if you have one!)

Add Veggie Stock (can use Chicken Stock if desired)

Season with black pepper, onion powder, and garlic salt to taste

Heat on stove until warm

FOR GRILLED CHEESE:

Butter one side of each slice of bread

Place desired cheese slices (I use Muenster) in between the slices of bread (butter side out)

Place the cheese sammie in a sautee pan heated on medium high

Flip the sammie when bread is toasted

(If cheese doesn’t melt, turn the stove to low and place a cover on the pan until cheese melts)

Cut grilled cheese into desired slices and serve with soup

Do you have a favorite soup?  Email me the recipe or the name of the soup so I can find a recipe at newsforchews@gmail.com!

Stay hungry…