After my pork shoulder Sunday, I was left with a wonderful stock and a few pieces left of the meat.

After a long day at work and not really the desire to stand behind a stove for hours, I went around the cabinets and the fridge and see what I could make for an easy dinner for the BF and I.

I wanted something simple and comforting for one of those rare cold night in San Francisco and I just had a play on the old Tomato soup and grilled cheese.

The soup took really 30 minutes to make. I sweated an onion chopped in a bit of olive oil, added some minced garlic, a 1/4 cup of white wine some one had forgotten to drink and left open in the fridge, 2 cans of diced tomatoes, few leaves of fresh basil and about 2 cups of the pork stock I had made a couple days before. I let it cook on a low heat for about 20 minutes. Just before I was ready to serve, I use my motor-boat kind of blender and reduce the soup to a very smooth texture. Added more seasoning and about 1/4 pint of heavy cream as I was still blending the soup. It gave it a very smooth and creamy texture.

If you feel the soup is too liquid, before you add the cream let it simmer for a little bit longer to thicken it out.

I grabbed a couple slice of bread, spread a nice layer of Dijon mustard, a few slices of the pork shoulder I had leftover and a few slices of cheddar and onto the grill.

I served it with a nice cup of soup drizzled with basil oil (just made by blending olive oil and fresh leaves of basil and a salad on the side. And here you have it, a nice and easy dinner for two!

Bon Appétit!

Note: When I serve soup I always warm up the bowl or plate in the oven for a few minutes to keep the soup warm. Just a little trick but it makes a huge difference.