Grilled Cheese and Tomato Soup

For the tomato soup:

1. Place the butter in a large saucepan on medium. Once almost melted, add the olive oil. Add the onion and cook about 3 to 4 minutes or until tender. Add the garlic and cook another 2 minutes, stirring occasionally.
2. Hit it with some salt and pepper. 
3. Add the tomatoes, cream, chicken stock, sugar, crushed red pepper, oregano and Worcestershire sauce. 
4. Bring the soup to a boil while breaking up the tomatoes a bit with a spoon. Reduce to medium low and simmer 10 minutes.  
5. Remove the basil branch and Parmesan rind, and transfer to a blender. Puree until smooth.  
6. Return the soup to a clean pot and place on low. 

For the grilled cheese:

1. Heat a large skillet to medium. 
2. Place two slices of sourdough on a cutting board. 
3. Butter each slice then sprinkle each buttered side lightly with garlic powder. Add a handful of Gruyere to one side then close the sandwich. Butter the top of the sandwich and then sprinkle with fresh cracked pepper. 
4. Place the sandwich butter/pepper side down in skillet and butter and pepper the top side. Cook until golden brown (about 4 to 5 minutes) flip and repeat. Remove sandwich from skillet and place on cutting board. Cut into ½-inch squares. 
5. Ladle soup into a bowl and top with a few of the grilled cheese croutons.  

To spice it up like Monsoon, try adding some half-and-half, Italian herb spice mix and a bit of fresh basil.

Scotty Scott uses heavy cream, chicken stock and a Parmesan rind to give it a twist.