off to the airport

Family is visiting, about to take off to the airport, and you want to make a quick but filling lunch as a comforting goodbye. Here's one to try - who doesn't love the old fashioned combo of grilled cheese and tomato soup. For the grilled cheese I used a high quality muenster and a locally made "italian" bread, grilled with plenty of farm fresh butter.

quick tomato soup

1. heat 2 tbsp e.v. olive oil in a sauce pan. saute one tbsp oregano and one tsp red pepper flakes until the spices are fragrant, about 30-60 seconds. (have also added finely diced onion and/or garlic at this point, but not today in the interest of time)
   
2. add one large can, 28 oz, of crushed san marzano tomatoes.
   
3. add one quart of chicken stock. bring to a boil.
4. after this has simmered for 10 minutes, puree with an immersion blender for a more homogenous texture.
5. add 1/2 cup grated parmesan reg.
6. (optional) for added thickness, reduce the heat and add 1/2 cup half and half. don't bring to a full boil once you've added the cream.
7. season with fresh ground pepper and salt to taste.

Especially when there are kids around, I love to cut the grilled cheese into strips, made perfect for dipping into the soup.

** be careful with the amount of red pepper flakes. add to taste. if you like things a little less spicy or if you are making this is for kids, don't add quite as much. a pinch would probably be sufficient.