The great thing about this tomato soup recipe is that it uses many things that you probably keep on hand in your pantry/fridge. Which means no unnecessary trips out int the blustery weather for extra ingredients. It is also very easy to substitute or change around the ingredients depending on what you have. As for the grilled cheese, it isn't anything complicated but it is made special with cave aged gruyere (which has a wonderful deep flavor that holds up well to the tomato soup) and crusty, but soft, Pugliese bread. The loaf I bought (from Bklyn Larder, my new favorite specialty food store in my neighborhood) was baked at Grandaisy Bakery. They make damn fine bread, maybe some of my favorite I've had in the city. And this particular loaf becomes perfectly crunchy and flavorful when cooked in a good quantity of butter in a skillet.
As the snow continues to fall whip up a batch of this soup and sandwiches, curl up on the couch with some good wine and good company, and stay warm!
Grate the gruyere cheese. Divide the cheese onto 4 slices of the bread and top with remaining 4 slices. Heat a large skillet over medium heat with 2 TB of butter. Once the butter has melted place the sandwiches on the skillet and cook until toasted on one side, about 3-4 minutes. Remove the sandwiches to a plate. Add the remaining 2 TB butter to the skillet and allow to melt. Return the sandwiches to the skillet, non-toasted sides down. Toast this side of the sandwich, again about 3-4 minutes. Remove from the skillet and serve immediately.