Thursday, November 19, 2015

Classic Tomato Soup and Savory Grilled Cheese


Another classic combo!  This isn't your kids canned soup and american grilled cheese.  This is a classic, homemade tomato soup and a savory grilled cheese sandwich combo.  Great for these cold, blustery, Fall days.



What you'll need...

Tomato Soup

  • 6 tablespoons unsalted butter
  • 2 cups chopped yellow onion (about 2 medium onions)
  • 2 cloves of chopped garlic
  • 28 ounce can of whole tomatoes
  • 3 cups of low-sodium chicken broth
  • 2 teaspoons of salt
  • pinch of black pepper

Grilled Cheese

  • 1/2 cup softened cream cheese
  • 1/4 shredded colby jack cheese
  • 2 cloves of roasted garlic, chopped
  • 1 diced jalepeno
  • pinch of salt
  • pinch of black pepper
  • 4 slices of sourdough bread
  • butter

Begin by preparing your roasted garlic.  Set your oven for 400 degrees.  Remove the papery outer layers of the garlic bulb.  Cut off the top 1/4 inch or so of the top of the bulb.  Drizzle a tablespoon or two of olive oil over the exposed garlic.  Wrap in heavy duty foil and place in the oven for 40-45 minutes.
Tomato Soup
Melt the butter in a large saucepan (3sqt or larger) over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.

Add the tomatoes, chicken broth, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.

Transfer soup to a blender (you may have to do this in batches) and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. Serve.

Grilled Cheese
Heat a skillet over medium heat.

Combine the cream cheese, colby jack cheese, garlic, jalepeno, salt and pepper in a mixing bowl.  Spread butter on one side of each slice of bread.  Spread the cheese mixture on the other side of one slice, top with the other.  Place on skillet for 1-2 minutes until bread is toasted, flip, and grill for another 1-2 minutes.


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