You might ask: Tomato soup with a grilled cheese sandwich…is he kidding?

Here is why. The soup is homemade “from scratch,” and doesn’t remotely resemble anything that would be tossed out of a can into a pot with a cup of water added. Instead, a large 28 oz can of organic tomatoes is braised with diced leeks, onions, garlic, red pepper, and a spoonful of rice until the tomatoes are falling apart. Then you puree the result in a blender or food processor and add additional water and a large knob of butter before returning to the pot to reheat.

And tonight, the “grilled cheese sandwich” is also updated—including pepperjack and cheddar cheeses with a slice of crispy, crumbled bacon as the filling in the cheese bread that was made earlier this week.

Ubquitous as it may seem, a dinner of tomato soup and grilled cheese can certainly be revisited, updated, and made more interesting as a casual weeknight meal.

Eddie’s house-made tomato soup with red pepper
Pan-grilled sandwich of pepperjack and cheddar cheeses in cheese bread with bacon bits
Baby lettuces vinaigrette

Vanilla ice cream with a drizzle of orange blossom honey and walnut cookies