By Gretchen McKay
From Pittsburgh Post-Gazette
Now that the holidays are over, many of us are looking for meals that are quick, easy and still incredibly satisfying.
One combo that never fails to please is homemade tomato soup and grilled cheese.
Is it because so many of us grew up eating the dynamic duo at school lunchtime? Or maybe it’s just because crunchy, melty cheese goes so well with a rich, tomato-y bowl of soup. (Is anything more dunkable?)
This homemade version of the Campbell’s classic uses canned tomatoes, with half-and-half adding a creamy, velvety finish. I always add a pinch of hot red pepper flakes for an extra kick, but you can omit if you don’t care for spice….