Homemade Tomato Soup

1 large onion, diced
4 Tablespoons butter
3 teaspoons minced garlic
1/4 cup allpurpose flour
28 ounce can crushed tomatoes
15 ounce can tomato sauce
2 quarts (64 ounces) tomato juice
3 Tablespoons sugar
2 Tablespoons chicken flavored base
1 2 cups heavy cream
1 Tablespoon dried basil
1 teaspoon salt
pepper to taste

In a large stock pot or a Dutch Oven over medium heat, add the butter and onions. Sauté until the onions are translucent and soft. Add the garlic and flour, stirring and cooking for 1 minute to form a roux.

Stir in the crushed tomatoes, tomato sauce, tomato juice, sugar, and chicken flavored base (or 3 bouillon cubes). Add the basil, salt, and pepper. Stir in as much heavy cream as you'd like (I use about 1 to 1 1/2 cups). Heat to a simmer for one to two minutes to slightly thicken the soup.

If desired, blend with an immersion blender (or in a blender or food processor). Remove from the heat and serve hot.


Bacon Grilled Cheese

Thicksliced white bread
butter
Muenster Cheese
American Cheese
bacon, diced and fried

Butter the outside of two slices of bread. Place one slice of bread, buttered side down, in a skillet. Top the piece of bread with two slices of Muenster Cheese, a generous helping of crumbled bacon, two slices of American Cheese, and the second slice of bread with the buttered side up. Grill, covered, over medium heat until the bottom is golden brown, flip the sandwich and grill the second side until golden brown.