15 minute lunch

Tomato Soup with Grilled Cheese

1.5 28 oz cans chopped tomatoes
.5 cup heavy cream
1 tsp cayenne
.5 tsp cumin
1 tbls parika
salt
pepper

1 slice whole wheat bread sliced in half
1 slice cheddar cheese
1 tbls butter

1. Add tomatoes, cream, and spices to small sauce pot on medium heat, and blend with immersion blender until to desired creaminess. Add salt and pepper to taste. Bring to boil, and simmer for 10 minutes.

2. Melt 1/3 of butter in small non-stick fry pan. Toast bread inside side down until golden brown. Add second 1/3 of butter, flip toast and top one half with cheese. Make into a sandwich and toast first side, and then second side with remaining butter.

Serve in warm bowl with sandwich on the side.