Tomato Basil Soup and Black Truffle Buttered Grilled Cheese Sandwich

So I'm still trying to clean out my refrigerator and pantry before I go on vacation. That means the tomatoes have to go, the cream had to go and the bread has to go. The soup was inspired by La Madeleine and anytime you have any type of tomato soup you have to have a grilled cheese to dip it with.

Soup ingredients:

1 whole can of Cento Italian style whole tomatoes peeled
1 stick of unsalted butter
2 teaspoon kosher salt
3-4 sprigs fresh basil
1 cup chicken broth
Freshly cracked pepper

Directions:

In a sauce pan, add tomatoes and cook on medium high heat. Add chicken broth, salt and butter. With an immersion blender, blend all ingredients until tomatoes are no longer chunky. Roughly chop the basil and add to soup. Continue to blend again until basil is in very tiny pieces. Give it a taste and add salt as needed. Top off with freshly cracked black pepper before serving.

Grilled cheese ingredients:

4 slices Texas toast
2 slices sharp cheddar cheese
2 tablespoon black truffle butter melted (or regular unsalted butter)

Directions:

Brush butter on bread and place on sheet pan, add cheese and another slice of bread. Brush top of bread with more butter. Place sheet pan in a 475° oven and bake for about 5 minutes. Flip sandwich and cook for another 4 minutes. Slice sandwich diagonally and serve.

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