Tomato Basil Soup with Mozzarella grilled cheese

Tomato Basil Soup:

4 cups peeled chopped tomatoes (4 large tomatoes)
4 cups tomato sauce
1 tsp dried basil
1 cup lowfat milk
1/4 tsp salt
1/4 tsp pepper
4 oz 1/3 less fat cream cheese softened

Bring sauce and tomatoes to a simmer for uncovered for 30 minutes. Puree in a blender or with an immersion blender until smooth and return to pot. Add remaining ingredients and let simmer until everything is melted and flavors marry.

Grilled Cheese:

1 ball of fresh mozzarella, patted dry and slices in 1/4 inch slices

Any bread you like. (i like a sourdough or french bread)

olive oil

heat a skillet or grill pan. Place 2 slices mozarella between 2 slices bread. Drizzle out side slices with olive oile and sear in pan until golden brown and cheese is melted.