Oh my heck! Does this sound like a great “let’s cuddle up with something warm”, meal or what? There is nothing like home-made.

Tomato Soup and Grilled Cheese

2 tablespoons unsalted butter
3 ounces prosciutto finely chopped
3/4 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped carrots
3/4 teaspoon minced garlic
1 bay leaf
1/2 cup tomato paste
2 tablespoons all-purpose flour
2 cups chopped, peeled, seeded tomatoes
3 cups chicken stock or vegetable stock
1/3 cup heavy cream
Salt and freshly ground pepper
2 tablespoons sugar
2 tablespoons apple cider vinegar
Baby Grilled Cheese Sandwiches, recipe follows, accompaniment
Chopped chives and parsley, for garnish
4 to 5 whole tortillas, fried and chopped, for garnish

In a large saucepan, melt the butter over medium-high heat. Add the prosciutto, onions, celery, carrots, garlic, and bay leaf and cook, stirring, until the onions are soft and fragrant, about 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the flour, and cook, stirring, for 1 minute. Add the tomatoes and stir well. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes. Add the cream and cook for 3 minutes.
Remove from the heat and discard the bay leaf.
If you like a smooth soup you may use a hand-held immersion blender, or in batches in a food processor, puree the soup. Season, to taste, with salt and pepper.
In a small saucepan, caramelize the sugar over low heat. Add the vinegar and stir to dissolve the sugar. Add to the soup a teaspoon at a time to balance the acidity.
To serve, ladle the soup into bowls and arrange the sliced sandwiches around the sides. Garnish with the herbs and chopped tortillas and serve.