The Griddle Said To The Pot... / El Comal Le Dijo A La Olla...

...lets make some American classics.  

In 1897 Campbell's made tomato soup popular in America. Its soup has been enjoyed by countless children and adults alongside grilled cheese sandwiches. Although Campbell's Condensed Tomato soup is okay, I prefer homemade soups so I learned to make my own. Accompany the soup with the simple but legendary grilled cheese sandwich and you have a satisfying and scrumptious treat any time of the day.

This is a delicious meal that my husband and I love. It's not only one of the American classics but a benchmark of simplicity and great taste.

Tomato Soup

1.1/2 lb. firm tomatoes, skinned and roughly chopped
1 medium onion, peeled and finely chopped
2 cloves garlic, chopped
2 Tbs. butter
1 cup beef or chicken stock (for a vegetarian soup use vegetable stock or water)
Baking soda
Salt and black pepper to taste
2 Tbs. powdered sugar
1/2 cup double cream 

Melt the butter in a heavy bottom pot and fry the onion and garlic until soft and transparent. Add 1 cup of stock together with chopped tomatoes and a generous pinch of baking soda. Bring to a boil, lower the heat and cover. Simmer for 15 minutes. Allow to cool slightly and place in a blender. Process on the liquifying setting. Return the mixture to the pot through a sieve or food mill. Re-heat, season to taste with salt, pepper and powdered sugar. In a separate pan bring cream almost to boil and then add to the soup. Serve hot.

Grilled Cheese Sandwich

2 Slices of whole wheat bread
butter or mayonnaise
2 slices of your favorite melting cheese (I used gruyere)

Spread the inside of the bread with as little or as much butter or mayonnaise as you like. Top one slice of the bread with layers of cheese and cover with the other slice of bread. Grill in a panini press or a pan griddle until the cheese melts. Eat.