Fresh Tomato Soup with Grilled Cheese Sandwiches

1. 1

   Bring a saucepan of water to a boil and carefully drop in the tomatoes.

2. 2

   Cook for 1 minute and drain off the water.

3. 3

   (Blanching the tomatoes makes them a snap to peel.)

4. 4

   Peel the tomatoes and remove and discard the stems.

5. 5

   Place the tomatoes in the saucepan and squish them with your hands or smash them with a fork to break them into small pieces.

6. 6

   Season with salt and cook over medium-low heat, stirring occasionally, for 15 minutes, or until the tomatoes are soft.

7. 7

   Add the baking soda and stir well.

8. 8

   Stir in the milk and 2 tablespoons butter and cook for 10 minutes, or until hot.

9. 9

   Season with salt and pepper.

10. 10

    Heat a large saute pan over medium-low heat.

11. 11

    Butter one side of each of the bread slices and place 4 slices in the pan, buttered side down.

12. 12

    Place 2 slices of cheese on each piece of bread and top with the remaining bread slices, buttered side up.

13. 13

    Cook for 3 to 4 minutes on each side, until the cheese has melted and the bread is golden brown.

14. 14

    Place some of the soup in each bowl.

15. 15

    Cut the grilled cheese in half and serve alongside the soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.