Need your best Grilled Cheese/Tomato Soup Recipe

i made FO last year and vowed to never do it again. My house smelled like onions for a week at least. I think i sauteed 10-12 onions.

I have a blackstone griddle now so I can just saute the onions outside now come to think about it

Directions
Blend all ingredients except bread and butter in a medium bowl.
Butter one side of each slice of bread.
Put sandwiches together using about 1/2 cup of filling each.
Place buttered side of bread on the outside of sandwich.
Toast on griddle or in skillet until a deep golden brown. Make sure you cook this slowly over low to med-low heat, so that the inside has a chance to melt before the outside gets too done. Kick up the heat when it gets going.

Soup
Cook first 5 ingredients in a 3-quart saucepan over medium heat, stirring often, 6 to 8 minutes or until thoroughly heated. Serve immediately with desired toppings.

Grilled Cheese

Bunny Bread
Softened butter
American Cheese (2-3 slices depending on how goopy you like it)

Butter the bread.

Layer one slice of bread in flat pan on medium heat.

Place cheese on top.

Cover with second piece of Bread.

Let cook until bottom piece starts to brown.

Flip gently.

Smoosh with spatula.

Plate and serve when other side is browned.

Forget the soup. Make second grilled cheese.

I do this recipe, but I completely omit the bacon part. I did it once and it overpowered the soup. I still use the recipe though because I like the tomatoes roasted.

I don't know if this will help for what you're looking for. It is almost identical tasting to La Madeline, which is rich and creamy. I never liked Chelsea's version if it wasn't mixed half and half with the cream of artichoke because it was too much like a spicy spaghetti sauce rather than creamy tomato soup.


INGREDIENTS:
2 lbs. roma tomatoes, halved lengthwise
1-2 Tbsp. vegetable or canola oil
6 strips bacon, chopped
1 small white onion
4 cloves garlic, minced
1.5 cups chicken or vegetable stock
1 Tbsp. smoked paprika
1 bay leaf
2/3 cup heavy cream
DIRECTIONS:

Preheat oven to 400 degrees F. Cover a baking sheet with aluminum foil or parchment, and lay out tomatoes so that they are in a single layer. Drizzle or mist with 1-2 tablespoons of vegetable or canola oil, and then sprinkle generously with salt and black pepper. Roast until tomatoes are tender, about an hour.

Meanwhile, heat a large stockpot over medium-high heat. Add the bacon and cook, stirring occasionally, until crispy (about 8-10 minutes). Transfer to a heat-proof bowl and set aside, reserving about 2 tablespoons of the fat in the stockpot.

Add onion and saute for about 5 minutes until the onion is soft and translucent. Add the garlic and cook for an additional minute. Then add the chicken or vegetable stock, bay leaf, smoked paprika, roasted tomatoes and cooked bacon and bring to a boil. Reduce heat to medium-low, and simmer for 15-20 minutes to slightly reduce.

If desired, use an immersion blender to puree the soup. Or transfer the soup in small batches into a blender and puree until smooth. (Be very careful pureeing hot liquids!) Transfer the soup back to the stockpot and stir in the heavy cream. Remove from the heat and serve immediately.

I will cut you if mayo gets anywhere close to my grilled cheese sandwich.

Cook both sides of the bread slices in butter
Use American cheese