Tomato Soup and Grilled Cheese with Prosciutto

In a large pot on high heat, heat the olive oil. Once hot add the onions and garlic, and cook until softened and caramelized, about 8 to 10 minutes. Then add the peppers, tomatoes and stock and simmer for 15 to 20 minutes.

Next, puree the soup with a hand blender until smooth. Thicken it with tomato paste if need be and finish the soup with the balsamic vinegar, cream, salt, pepper and paprika. Heat until heated through then keep warm while you make the sandwiches.

For the grilled cheese, stack 2 slices each of Gouda, provolone and prosciutto ham and 1 slice of cheddar cheese on 4 of the slices of bread then cover with another slice of bread. Spread butter on the outside of the top and bottom pieces of bread.

Heat a large skillet or griddle on medium-high heat. Add the sandwiches. Sear the sandwiches until the bread is golden brown on each side and the cheese is melted. If the cheese does not melt, place the pan in the oven on 375°F for 4 minutes.

Serve the soup with the grilled cheese.