Grilled Cheese and Tomato Soup

1. Place the butter in a large saucepan on medium. Once almost melted add that olive oil. Add the onion and cook bout 3-4 minutes or until almost flaccid. Add the garlic and cook another 2 minutes, stirring every once in a while. 
2. Hit it with some salt and pepper. 
3. Add the tomatoes, cream, chicken stock, sugar, crushed red pepper, oregano and the Worcestershire sauce. 
4. Bring the soup to a boil while breaking up the tomatoes a bit with a spoon. Reduce to medium low and simmer 10 minutes.  
5. Pluck out the basil branch and parmesan rind and transfer to a blender. Puree until smooth.  
6. Return the soup to a clean pot and place on low. 
7. Heat a large skillet to medium. 
8. Place two slices of sourdough on a cutting board. 
9. Butter each slice then sprinkle each buttered side lightly with garlic powder. Add a handful of gruyere to one side then close the sandwich. Butter the top of the sandwich and then sprinkle with fresh cracked pepper. 
10. Place the sandwich butter/pepper side down in skillet and butter and pepper the top side. Cook until golden brown (about 4-5 mins) flip and repeat. Remove sandwich from skillet and place on cutting board. Cut into 1/2 inch squares. 
11. Ladle soup into a bowl and top with a few of the grilled cheese croutons.  

To spice it up like Monsoon, try adding some half and half, Italian herb spice mix and a bit of fresh Basil.

Scotty Scott uses heavy cream, chicken stock and a Parmesan rind to give it a twist.