Parmesan Encrusted Grilled Cheese with Tomato-Basil Soup

Alright! So far so good. This meal was just as delicious as my TMB Bagels! We had a icky, cold and rainy day here on the Seacoast and I couldn't have planned this meal for a better day. Once again, this is an easy homemade meal with a good jolt of nutrition!
You might think we're tired of tomatoes and basil after last night's meal but I'm afraid not. For two super BritishIrishScottish muts, we have some serious Mediterranean tendencies. Also, for the sake of grocery shopping on a budget, it does the wallet strings well to group together recipes were you use the same ingredients in a different way. 
Okay! Tomato-Basil Soup:
This is taken from one of my favorite cookbooks: The Betty Crocker Cookbook: Bridal Edition. This was a gift from my dear Auntie Arlene for our Engagement party and we use it all the time! My notes are in orange.
Ingredients

2tablespoons olive or vegetable oil

2medium carrots, finely chopped (1/2 cup)-don't bother to peel your carrots when adding to a soup, just lightly rinse and cut off a small portion of either end.

1small onion, finely chopped (1/2 cup) - here I used one of my favorite kitchen tools: Kitchen Aid Chopper

1-3clove garlic, finely chopped crushed

6large tomatoes, peeled, seeded and chopped (6 cups)* 3 cans of diced tomatoes (14.5 oz each)

1can (8 oz) tomato sauce

1/4cup thinly sliced fresh basil leaves or 2 teaspoons dried basil leaves

1/21teaspoon sugar

1/4teaspoon salt - purchase "no salt added" canned tomatoes, and you can add the salt, if not, put the salt down.

Dash of fresh cracked pepper
Directions

1. In 3-quart saucepan, heat oil over medium heat. Cook carrots, onion and garlic in oil about 10 minutes, stirring occasionally, until tender but not browned.
2. Stir in tomatoes & tomato sauce. Cook uncovered about 10 minutes, stirring occasionally, until heated through.
3. Use a hand blender or blend soup in batches in your blender. Just pulse to break up the large chunks of tomatoes, if you prefer. We do! Too many chunks in this soup and then you can't dink your grilled cheese in!
4. Stir in remaining ingredients. Cook uncovered about 10 minutes, stirring occasionally, until hot.

Alright now for the Parmesan Encrusted Grilled Cheese:

Ingredients:

1 Tbsp of Butter

1 Tbsp Grated parmesan cheese - you can use either Kraft or freshly shredded here.

Garlic powder

salt/pepper to taste

4 slices of white, wheat or mutli-grain bread

6 slices of white american cheese, thinly sliced

Directions:

1. Slightly warm the butter in the mircowave for 11 seconds (if straight out of the fridge). Use a small spatula and mix the butter, parm cheese, garlic powder, s/p until well blended.
2. Spread the mixture over one side of each slice of bread.
3. Heat a frying plan or skillet on medium heat - make sure to use one of your pans that has a cover. Place two slices of bread butter side down
4. Layer [3] slices of cheese on each piece of bread and cover. Heat for 1-2 minutes or until slices begin to brown
5. Uncover and place remaining buttered slices on the cheese, butter-side up. Flip
6. Heat another 1-2 minutes for second side to brown.
7. Enjoy!

The parmesan with the butter adds a nutty, crsipy shell to the grilled cheese while giving it the brown (but not burned) look that we all love. We dipped our sandwiches into our soup and enjoyed a cozy evening on the couch.  I really recommend this meal for a rainy day, it's homemade comfort. Oh and for my Stone Soup Supper friends, we'll be bringing this soup next week!

Tomorrow: Veggie Burritos with Guacamole