Homemade Grilled Cheese and Tomato Soup

From the kitchen of: Ava Dankenbrink

Ingredients

4 slices of bread

3 tablespoons butter, divided

2 slices of American cheese

4 cups chopped fresh tomatoes

1 slice onion

4 cloves garlic

2 cups chicken broth

2 tablespoons butter

2 tablespoons flour

Directions

1. Preheat a nonstick skillet over medium heat.

2. Generously butter one side of a slice of bread and place the bread butter-side down on the hot skillet. Then, add one slice of cheese.

3. Butter a second slice of bread on one side and place it butter-side up on top of cheese.

4. Cook until lightly browned on one side; flip over and continue cooking until the cheese is melted.

5. Repeat with remaining 2 slices of bread, butter, and slice of cheese.

6. In a stockpot, over medium heat, combine the tomatoes, onion, garlic, and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors.

7. Remove from heat and run the mixture through a food mill into a large bowl.

8. In the now empty stockpot, melt the butter over medium heat. Stir in the flour and cook until medium brown. Whisk in the tomato mixture, then serve.