15-MINUTE PANTRY TOMATO SOUP NOTE: I like to use high-quality canned tomatoes such as Muir Glen in this soup SERVES 4 3 tablespoons unsalted butter 1 large onion, finely diced (about 1 ½ cups) Pinch of red pepper flakes ½ teaspoon dried oregano 1 tablespoon all-purpose flour Two 28-ounce cans whole tomatoes (see Note above), with their juice ½ cup whole milk or heavy cream Kosher salt and freshly ground black pepper 2 tablespoons whiskey, vodka, or brandy (optional) 2 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh herbs, such as parsley, basil, or chives (optional) Extra-Cheesy Grilled Cheese Sandwiches (recipe follows) Melt the butter in a medium saucepan over medium-high heat Add the onions and cook, stirring frequently, until softened but not browned, to minutes Add the pepper flakes and oregano and cook, stirring, until fragrant, about 30 seconds Add the flour and cook, stirring, for 30 seconds Add the tomatoes, with their juice, and stir, scraping the flour up off the bottom of the pan Add the milk or cream and cook, stirring occasionally and breaking up the tomatoes with the spoon, until the whole thing comes to a boil Reduce to a simmer and cook for 3 minutes Remove the soup from the heat and puree using an immersion blender Or transfer to a standing blender, in batches if necessary, and puree, starting on low speed and gradually increasing to high, then return to the pan Season the soup to taste with salt and pepper Stir in the whiskey, if using, and bring to a simmer Serve immediately, topping each serving with a generous drizzle of olive oil, a sprinkle of herbs, and if you like, a crack or two of freshly ground pepper, with the sandwiches alongside Extra-Cheesy Grilled Cheese Sandwiches I usually use a slice each of American and cheddar cheese, forgoing a category B cheese Serve half a sandwich per person with the soup, or double this recipe and make the sandwiches in two skillets (If you have only one skillet, make the sandwiches in batches and keep the first batch warm in a low oven, on a rack on a baking sheet.) NOTE: Category A cheeses are good melting cheeses like American, cheddar, Jack, Fontina, young Swiss, Gruyère, Muenster, young provolone, and young Gouda, among others Category B cheeses are strongly flavored grating ...fragrant, about 30 seconds Add the flour and cook, stirring, for 30 seconds Add the tomatoes, with their juice, and stir, scraping the flour up off the bottom of the pan Add the milk or cream and cook,... stirring occasionally and breaking up the tomatoes with the spoon, until the whole thing comes to a boil Reduce to a simmer and cook for 3 minutes Remove the soup from the heat and puree using an immersion... person with the soup, or double this recipe and make the sandwiches in two skillets (If you have only one skillet, make the sandwiches in batches and keep the first batch warm in a low oven, on a rack on a baking sheet .) NOTE: Category A cheeses are good melting cheeses like