It's a perfect day for soup. I made this recipe by adjusting a fresh tomato soup recipe I've made before with extra garlic, onions, and cream. Alex proclaimed it, "the best tomato soup in the world." That may be a stretch, but it was good. I used purple and green basil for the chiffonade. For the grilled cheese sandwich, I spread raspberry and apricot jams on one slice of bread and havarti cheese on the other. Delicious.