Tomato Soup

1. Stovetop Instructions:
2. In a large dutch oven or lidded pot over medium heat, melt the butter. Add the diced onion and cook until softened, about 5 minutes.
3. Add the canned tomatoes (with juices), vegetable broth, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes.
4. Transfer the contents to a blender. Add milk and pesto. Blend until smooth and creamy.
5. Serve hot, garnished with fresh basil.
6. Instant Pot Instructions:
7. Select the "Sauté" function on the Instant Pot. Melt the butter and sauté the diced onion for 5 minutes.
8. Add the vegetable broth, canned tomatoes (with juices), salt, and pepper. Close the lid and set to Pressure Cook for 5 minutes.
9. Once cooking is complete, carefully release the pressure. Transfer the contents to a blender and blend until smooth.
10. Add milk and pesto to the blender. Blend until well combined.
11. Return the blended mixture to the Instant Pot. Select the "Sauté" function again and cook for another minute to thicken the soup.
12. Serve hot, garnished with fresh basil.

Grilled Cheese

1. Prepare the Bread: Spread a thin layer of softened butter on one side of each slice of sourdough bread.
2. Assemble the Sandwich: Spread a thin layer of Dijon mustard (if using) on the unbuttered side of one slice of bread. Layer one slice of cheddar cheese, followed by the Swiss cheese slices on top of the mustard (or directly on the bread if not using mustard). Top with the second slice of cheddar cheese. Place the second slice of bread on top, buttered side facing out.
3. Grill the Sandwich: Heat a skillet or griddle over medium-low heat. Place the sandwich in the skillet and cook until the bread is golden brown and the cheese begins to melt, about 3-4 minutes. Carefully flip the sandwich and cook the other side until golden brown and the cheese is fully melted, another 3-4 minutes. Adjust heat if needed to ensure even cooking without burning the bread.
4. Serve immediately alongside the tomato soup for a comforting meal.