A cold, rainy day in Northern Virginia calls for the classics: a crunchy sourdough grilled cheese and a silky homemade tomato soup that warms you from the inside out.
Rainy Day Special: Crunchy Grilled Cheese and Creamy Tomato Soup
Cold, gray, misty — the kind of day Northern Virginia does best.
A day where the whole house feels a few degrees colder than it should.
A day when the only thing that makes sense is warming your hands over a pot of soup while a grilled cheese sizzles quietly in a cast-iron pan.
This is my favorite kind of cooking.
Simple.
Kid-friendly.
Satisfying in that deep, quiet way that feels older than memory.
It’s amazing what a loaf of bread, a few slices of cheese, a can of tomatoes, some cream, and a little bit of love can become.
Crunchy Grilled Cheese
Ingredients
Sourdough bread, sliced
Mayo
American cheese slices
Mozzarella cheese slices
Kosher salt
Heavy pan
Sandwich press or weight
Steps
Spread a thin layer of mayo on both sides of each slice of sourdough.
Place one slice in a heavy pan over medium-low heat.
Layer the cheese: American, then mozzarella, then American again. Rip the slices into smaller pieces so everything melts evenly and stays inside the crust.
Add the top slice of bread, mayo side up, and set a weight on the sandwich.
Cook until the bottom is crisp and golden.
Remove the weight, flip the sandwich, season the toasted side with a pinch of kosher salt, and press again.
Continue cooking until the cheese is molten and the bread is deeply golden and crunchy.
Cut in half and enjoy with tomato soup.
Creamy Tomato Soup
Ingredients
1 red onion, sliced thin
4 tablespoons Kerrygold butter
3 cloves garlic, sliced
1 can (28 oz) whole peeled tomatoes
1 can of water
1 parmesan rind
Salt
Freshly cracked black pepper
Sugar, to taste
1 tablespoon Better Than Bouillon chicken base
1 cup heavy cream
Balsamic vinegar
Fresh basil
Croutons (optional)
Steps
Cook the sliced red onion in butter over medium heat until soft.
Add the garlic and cook for 30 seconds.
Pour in the tomatoes and one can of water.
Add the parmesan rind, salt, pepper, a pinch of sugar, and the chicken base.
Bring to a boil, then lower to a simmer and cook for 20 minutes.
Blend until completely smooth using an immersion blender.
Add the heavy cream and stir until the soup turns silky.
Taste and adjust seasoning with more salt and a splash of balsamic vinegar.
Finish with fresh basil. Add croutons if you’re not making grilled cheese.
Kitchen Notes
This soup is also more versatile than it looks. Because of the addition of cream, it doubles as a beautiful sauce for ravioli, penne, or even chicken. It clings nicely, stays silky, and turns a quick weeknight meal into something that feels a little more thoughtful.
And if you need a soundtrack for the rainy day, I’d suggest one of these albums. They’re perfect for the mood of a cold, rainy afternoon when all you want is to stay cozy and warm. Link here:
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