Grilled Cheese & Creamy Tomato Soup

1 28 oz Can San Marzano tomatoes, diced

1 Shallot, small dice (about 1 ½ - 2 Tbsp)

4 Scallions, cut in rounds (about 2 Tbsp)

1 tsp Thyme, de-stemed or roughly chopped

1 tsp Fresh Basil

2 Tbs Butter, divided

1 Can Table cream (media crema found in the Latin foods isle)

8 Sourdough slices

2 Cups Shredded mozzarella cheese gruyere

** Add any cheeses that you have in your fridge, brie, cheddar, gouda

Avocado Oil spray

In a heavy bottom pot or medium heat, add 1 Tbsp of butter and a drizzle of avocado oil. Allow a few seconds for the butter to melt and add shallots and scallions. Sprinkle some salt and sauté until translucent.
Add thyme and soften for about a minute. Pour in the can of diced san Marzano tomatoes. Stir and bring up to a gentle boil. Season with salt and fresh ground pepper.
Pour the can on table cream (media crema) and blend with an immersion blender on high for 2 minutes or until smooth and velvety.

For the grilled Cheese Sammies:

Butter or spray one side of the sourdough slices.
Arrange the cheeses on the un-buttered side and pour The Mustard in the cheese layers.

*** Feel free to add caramelized onions, roasted veggies, ham, whatever your heard desires.

Place the sandwiches on a hot sandwich press for about 5 minutes or until its crispy outside and melty inside.
Serve them hot with that gorgeous bowl of creamy tomato soup and remember to not burn your mouth with that melty cheese!