Grown Up Grilled Cheese and Tomato Soup

It was kind of a hectic week and even more hectic weekend, so I decided to wind down today by making a cold-weather standby, Tomato Soup. This, I typically pair with a "grown-up" grilled cheese, made with crusty multigrain bread and really good cheese.




FIRE-ROASTED TOMATO AND PORCINI MUSHROOM SOUP

4 garlic cloves, minced
1/2 red onion, minced
olive oil
salt & pepper
1/2 oz. dried porcini mushrooms
1/2 c. boiling water
2 bay leaves
2 28-oz. cans crushed fire-roasted tomatoes
1 tsp. dried oregano
1 qt. roasted vegetable stock

In a large stock pot, sautee garlic and onion in olive oil, until onion is translucent. Season lightly with salt and pepper.

In a small bowl, soak porcinis in boiling water until softened. Add with soaking liquid to garlic and onion. Add bay leaves and allow to simmer 5 minutes.

Add tomatoes; simmer 15 minutes.

Remove bay leaves and puree soup with a stick blender; alternately, pour soup into a food processor, pulse until desired consistency, then return to cooking pot.

Stir in vegetable stock, return bay leaves, and simmer for 20-30 minutes, seasoning with salt and pepper.

Serve with:

"GROWN-UP" GRILLED CHEESE

For each serving:
2 slices multigrain, rye, or bread of your choice (just not white bread!)
olive oil
salt & pepper
your favorite cheese (I typically use Brie, fontina, or smoked mozzarella)
baby spinach or arugula

Brush one side of one slice of bread with olive oil, season with salt and pepper, then place oiled side down in a non-stick pan or grill pan over medium heat. Top with cheese and baby spinach, then remaining bread slice. Brush outside with olive oil. Grill until cheese begins to melt and underside of sandwich is golden. Flip, and grill until second side is golden. Slice in half diagonally for easy dipping into soup.