Saffron Tomato Bisque w/ grilled cheese

Well you can use a couple cans of tomato filets but I did it the hard way to use up the last of my tomatoes.

Take your toms and cut little Xs on the bottom throw them in a pot of boiling water for a couple minutes. Pull them out and put them in an ice bath. The skins should peel off real easy now. Then squish them gently to squirt out the seeds and throw the meat into a bowl. In a pot saute a small minced carrot, 1/2 an onion, 1 stalk celery, and like 4 garlic cloves till they're a bit soft. Dump in the tomatoes, just enough chicken broth to cover the tomatoes, a couple cups of milk, enough to about double the volume. And about a cup of cream. Throw in a fat pinch of saffron, about 8 basil leaves, and like 2 teaspoons of oregano. Hit with an immersion blender and let it simmer for about an hour to reduce a bit and let the flavor develop. If you don't have an immersion blender you can dump it in a regular blender, just remember to leave the cap slightly off. Otherwise the air on the top heats and rapidly expands, pops the lid and you'll get shit all over.

Also the secret to good soup is white pepper, not black.

The grilled cheese needs either a stand mixer or a food processor.

Shred a block of white cheddar and a block of Colby. Add about 2 tablespoons mayo, and 1/8 cup cream. Mince some green onions or chives. Use the wisk on the mixer or the blade on a robocoup and let it go till its paste. Then spread it on your bread.

You can also make a cheeseball or log with it. If you refrigerate it, you can shape it up and use it as an appetizer.