Basil pesto and grilled cheddar cheese with creamy tomato soup

Grilled cheese sandwiches stuffed with homemade basil pesto and cheddar cheese with creamy tomato soup are served in this relaxing classic food.
I realize that the snowstorm was two days ago, but today it still feels like the calm before the storm.
Because tomorrow at 12 noon, I found out where I matched to get the residency !!!!!!

So basically, the rest of my life in one circumstance.

Not great.
I know you might think, "Joan! How do you think of recipes at a time like this ?!"

Ha, I feel you. But the secret is:

This is not a recipe.

I mean, it's grilled cheese. I am absolutely sure we can all make grilled cheese while we sleep.

And pesto, but frankly I rarely even even use a real pesto recipe, I just throw everything into a food processor and I hope for the best.

And tomato soup, well ... well, that's a recipe. But it's easy!

I promise you.
If you can do this at a time of mental disorder, you can do it when you most likely have all of your abilities with you.

And you should, especially if you have anything even stressful remote in your life because roast cheese and tomato soup ?!

That is, the classic look of all comfortable foods.

If comfort food had my grandmother, it would be.

It's creamy, cheesy, and it's just good food.

Absolutely necessary in times like this. Or any time.

Ingredients

For tomato soup

1 tablespoon unsalted butter

1 tablespoon of olive oil

1 onion, thinly sliced

3 crushed garlic cloves

2 (28 ounces) cans of peeled whole tomatoes

1 cup of water

⅔ cup heavy cream

2 teaspoon kosher salt, plus more to taste

Small teaspoon ground black pepper

Small teaspoon of red pepper flakes

Small teaspoon of dried oregano

1 tablespoon of sugar

For grilled cheese

3 cups of fresh basil leaves loosely packed

2 tbsp pine nuts

1 clove of garlic

1 teaspoon lemon juice

5 tablespoons of extra virgin olive oil

3 tablespoons grated parmesan cheese

Small teaspoon kosher salt

8 rustic bread slices, cut ½ inch thick

8 ounces grated cheddar cheese

Butter for oiling the pan

instructions

For soup

Heat butter and olive oil in a large saucepan, over medium heat. Once the butter melts, add the onion and garlic to the pan. Saute onion until tender and transparent, for about 5 minutes. Add tomatoes, water, cream, salt, red pepper flakes, oregano and sugar. Boil the mixture and then reduce the heat to simmer for 15 minutes.

Take the saucepan off the heat and mash it either using a blender or in a blender bowl. Season to taste with salt and black pepper. Serve warm.

For grilled cheese

To prepare the pesto, mix basil, pine, garlic and lemon juice together in a food processor bowl. Pulse until smooth. Pour the olive oil slowly while the processor is running. Add parmesan cheese and beat again to mix it. Season to taste the salt.

Place the slices of bread on the worktop. Spread prepared pesto on top of half of the slides. Divide the cheese between the pesto slices, then add 4 remaining slices of bread.

Heat a frying pan or frying pan over medium heat. Butter grease. Add sandwiches to the pan and cook until the bottom is brown, about 3 minutes. The other side is brown, another 3 minutes. When both sides become brown and melt the cheese, take it out of the pan and serve it warm with tomato soup.