Tomato Soup and Grilled Cheese
Image by Dave77459
Jamie and I made this grilled cheese and tomato soup for Meatless Monday. It was so delicious that we will mostdef make it again.
The meal was inspired by our friend Jamie‘s Tomato Soup with Grilled Cheese article. We changed/simplified the soup, which was delicious. The grilled cheese featured colby-jack cheese, but we simplified that too for a quick weeknight meal.
Tomato Basil Soup
2 tablespoons of olive oil
1/2 medium sweet onion, chopped
3 cloves of garlic, minced
2 – 14 oz. cans of diced tomatoes
1 – 14 oz. can of diced tomatoes with garlic
2 cups of stock (chicken or vegetable)
1 tsp of kosher salt
1 tsp of sugar
1/2 tsp of crushed red pepper (more or less to taste)
1/4 cup of heavy cream
3 tablespoons of fresh basil, julienned
In a heavy dutch oven, saute onions on medium heat until softened, about 5 minutes. Add garlic and stir until fragrant, about 1 minute – being careful not to burn the garlic. Add the diced tomatoes including all the juices. Add chicken stock, salt, red pepper, and sugar. Cook the soup on medium at a simmer for 10 minutes.
Transfer 2/3 of the soup to a blender and puree until smooth. Return to pot. The consistency will be smooth with some chunks.
To finish, reduce the heat to low and stir in heavy cream and basil.
Made after the soup was pureed…
2 slices Pepperidge Farm Farmhouse Sourdough Bread
3 slices Colby-Jack deli slices
Butter — we used Papa John’s garlic butter from last night’s pizza Hey, it was available and delicious!
Heated the stove-top castiron griddle over low heat, preheating it while the soup finished. The outside of the bread was buttered with the garlic butter/spread stuff. Three slices of cheese were placed inside, and the sandwhich pressed with a weight. The bread was sturdy enough to resist the weight, but after griddling, it was crunchy and delicious.