Tonight we had a classic rainy-day combination for dinner. Larry made the grilled cheese, sandwiches (his specialty), and I made the soup. We used whole-grain bread, sun-dried tomatoes and a nice aged white cheddar for the sandwiches. The tomato-fennel soup was really easy to make (I used fire-roasted crushed tomatoes), and it was really tasty. It would have been even better with some homemade croutons on top.
- Tomato-Fennel Soup (Fine Cooking #81, November 2006, p. 98c)
- Grilled Cheddar and Sun-Dried Tomato Sandwiches