Not your Mom's Grilled Cheese and Tomato Soup!

Ok, I have to admit, I associate tomato soup with sick days home from school in the 1960's and 70's, and soup from a can is disgusting.  I also associate Grilled Cheese sandwiches with smooshie white bread and bright orange cheese, that somehow looks kind of alien.  Being that it is junk Food Friday and I had work to do right up until dinner time, it was either call for a pizza, or make something that would only take, at most, 30 minutes.  We all know that Friday nights are for kicking back and forgetting the week; and even I don't want tied to the kitchen for a long time.
It was a Grilled Cheese and Tomato Soup night.  But remember I just said I am not a fan of either.  This tomato soup raises the bar for deliciousness!  The rich soup paired great with this fresh Italian version of the humble Tuna melt.  Honestly, this is company worthy.  I had homemade pesto in the freezer, but jarred is perfectly fine for this recipe.  If you at all like the flavors of tomatoes, basil and tuna, this meal is will be a treat!

Roasted Tomato Soup
printable recipe

1 large onion, chopped
6 T. butter
2 (14.5 oz.) fire roasted diced tomatoes
1 (46 oz.) bottle or can of tomato juice
3-6 T. sugar
3 chicken bouillon cubes
Freshly ground black pepper
1 c. dry sherry
1 1/2 c. heavy cream
1/4 c. chopped fresh basil
1/4 c.. chopped fresh parsley
Grated Parmesan for serving

In a large dutch oven, melt the butter over medium high heat.  Add the onions, and saute until onions are translucent.

Add the fire roasted tomatoes and stir to blend.

Add the tomato juice and bring to a bubble.

Add the sugar, bit by bit, tasting as you go.  Only add as much as you need to cut the acid of the tomatoes.
Add the chicken bouillon cubes and season heavily with black pepper.

Simmer until the bouillon is melted.
Add the Dry Sherry and simmer for 10 minutes.
Add the cream, basil and parsley.  Simmer for a few minutes.

Serve warm with fresh grated Parmesan if preferred.

Parmesan Pesto Tuna Melt
printable recipe

2 (5 oz.) cans of white albacore tuna, water packed, drained
4 T. mayonnaise
4 T. prepared pesto
1/4 c. shredded Parmesan
2 tsp. minced garlic
salt and pepper to taste
Sliced Italian bread
Sliced tomato
Sliced Provolone
2 T. softened butter

In a medium bowl combine the tuna, mayo, pesto, parmesan, garlic and salt and pepper.  Combine thoroughly.

Lay out 4-6 slices of bread.  Place one slice of cheese on each piece of bread.

Top with tuna mixture.
Add tomato slices to half of the sandwich sides.

Close each pair of bread slices.
Spread the outside of the bread with butter.  Place in a heated pan over medium heat.

Butter the top side of the bread.  Heat until browned.  Flip and brown the other side of the sandwich.

Serve warm.