Tomato Soup with Bacon Grilled Cheese Sandwiches

Ready in 45 minutes

Serves 1 person (easily multiplied for more!)

1 teaspoon extra-virgin olive oil (1-2 Tbsp for a family sized meal)

1/2 small yellow onion, diced small (1/4 cup) (1 whole onion diced for family)

1 small garlic clove, minced (2 cloves for family)

Coarse salt and ground pepper

1 can (14.5 ounces) whole peeled tomatoes, torn (2 cans for family)

1 tablespoon heavy cream (1/2 c. for family)

2 slices bacon (1 pack Pine View Farms bacon for family)

2 slices sandwich bread per person

1 ounce cheddar, grated (1/3 cup) per person

Fresh pesto or Salsa Verde (optional)

In a small pot, heat oil over medium-high. Add onion and cook until translucent, 5 minutes. Add garlic, season with salt and pepper, and cook until fragrant, 30 seconds. Add tomatoes with juice and bring to a boil. Reduce to a simmer; cook until onions are soft, 15 minutes.
Transfer to a blender with cream; puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season to taste.
In a skillet, cook bacon over medium-high until browned and crisp, 10 minutes; drain on paper towels. Remove pan with fat from heat. (Pour fat from pan. Save the bacon fat for another use or to grill the sandwiches)
Layer 1 bread slice with half the cheese, bacon, and rest of cheese; top with second bread slice. Return pan to heat. Cook sandwich until cheese is melted and bread is browned, 4 minutes, flipping once. Serve with soup, topped with pesto if desired.