Tuscan Tomato Soup

2 tablespoons olive oil

4 shallots or 1 onion, chopped finely

3 (14 ounce) cans Italian diced tomatoes

2 cups chicken broth

1 1/2 cups half and half

1/3 cup basil pesto

Salt and pepper to taste

Heat oil in a large sauce pan. Add diced shallots or onions and cook over medium low heat until they are softened. Add tomatoes and bring them to a simmer. Add the chicken broth and cook over low heat for 20 minutes. Add half and half and pesto. At this point you can either use an immersion blender to puree the soup or blend in a food processor or blender (in batches) until you have a smooth consistency. Return soup to pan. Add salt and pepper to taste and keep warm until you are ready to serve it. Ladle the soup into a two cup measuring cup with a spout and pour into each serving glass.

Top with triangles of grilled cheese sandwiches. Cut each sandwich into 4 triangles before placing on glasses.