Tomato Soup + GRILLED CHEESE forever

It just might be the best lunch combo of all time.

- JESSICA D'AMBROSIO, MELISSA GAMAN AND STEVE JACKSON

TOMATO-PARMESAN SOUP

ACTIVE: 25 min I TOTAL: 50 min I SERVES: 4

1/3 cup extra-virgin olive oil

2 onions, chopped

4 cloves garlic, minced

1 teaspoon Italian seasoning

Pinch of red pepper flakes

2 tablespoons tomato paste

1 28-ounce can whole peeled San Marzano tomatoes

2 bay leaves, preferably fresh

1 4-inch piece parmesan cheese rind, plus grated parmesan for topping

Kosher salt and freshly ground pepper

4 cups low-sodium chicken broth Fresh basil leaves, for topping

1. Heat the olive oil in a large wide pot or dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of a pepper. Bring to a simmer, stirring.

2. Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper.

3. Divide the soup among bowls. Top with basil and sprinkle with grated parmesan.

PEPPERONI GRILLED CHEESE

Mash 1 stick softened butter with 1/2 cup grated parmesan, 1 grated garlic clove, 1 tablespoon minced parsley and a pinch each of salt and pepper. Lay out 4 slices white bread; top each with 2 slices low-moisture mozzarella, 6 slices pepperoni, 1 more slice cheese and another slice of bread. Spread some of the herb butter on each sandwich. Cook the sandwiches in a large nonstick skillet over medium-low heat until browned and crisp, 3 to 4 minutes per side. Season with salt.