Cream of Tomato Soup and Waffled Grilled Cheese

For the tomato soup:

1 small diced onion
6 tablespoons butter, divided
1 teaspoon salt
1/2 tablespoon fresh, chopped oregano
2 pounds heirloom tomatoes, chopped
4 cups chicken broth
2 tablespoons all-purpose flour
1 cup heavy cream
1 cup half-and-half
1/4 teaspoon ground cloves
Salt and freshly ground pepper, to taste

In a large pot, sauté the onion in 4 tablespoons of the butter, and add the salt and oregano until translucent, about 4 minutes. Add in the chopped tomatoes and chicken broth and bring to a simmer.

While the tomatoes and broth come to a simmer, prepare a roux in a separate small saucepan. Melt the remaining 2 tablespoons of butter, then add the flour. Stirring for a few minutes until the flour just starts to brown. Add the cream and half-and-half, stirring constantly until just simmering. With the heat on low, cook the mixture for 20 minutes, covered.

Add the mixture into the pot with the tomatoes. Add the ground cloves and purée the soup with an immersion blender. Season to taste with salt and freshly ground pepper, and serve with the waffled grilled cheese sandwiches.

Note: If the tomato soup ends up separating, just re-blend it with your immersion blender.

For the grilled cheese sandwiches:

12 ounces Saint-André cheese, chilled
16 slices of white sandwich bread
4 ounces butter

Cut the chilled Saint-André cheese into 1/2 inch to 1/4 inch slices and divide it evenly between it in between the half of the slices of sandwich bread. Top each cheesy half with another slice. Butter each side of the sandwich and grill it inside a waffle iron until the bread is nice and golden, about 2 minutes.

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