Tomato Soup & Grilled Cheese

If my cholesterol and waistline would allow me to eat grilled cheese sandwiches every day for lunch, I would. There is no reason to ever get sick of them because what you can stuff inside a grilled cheese is infinite. Let's not get started on all the types of bread you can use! Just see how I tszuj'd up the one in this post. The way I make grilled cheese has changed in the last 3 months thanks to my sister-in-law. I used to butter my bread and fry it in a pan just like everyone else. Have you ever used mayonnaise? It works and it's good!

One day she said she came across a recipe where you bake the grilled cheese. Well, then it is a 'baked cheese' and not a 'grilled cheese,' right?

Who really cares? Baking a grilled cheese is the BEST! I can't describe it, you just have to try it.

When it comes to the tomato soup, sure the canned stuff works. Although, this tomato soup may take 2 minutes more of your time, it is 100 x's better.  This recipe was inspired by a young lady by the name of Traci.  I worked with her at this tiny cafe awhile back. She used to make tomato soup often and people loved it! She has long moved on to bigger and better things, but I reached out to her one day to ask how she made it. Just like the folks who ordered this soup at the cafe, I think you will love it too.

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TOMATO SOUP:

2 tablespoons of unsalted butter

1 small sweet onion, chopped

1 garlic clove, grated

1-28 ounce can of San Marzano Tomatoes

2 cups of chicken broth

1/2 cup cream

Salt and pepper to taste

This soup will easily feed 4 people 1 1/2 cups of soup.

In a large saucepan, melt the butter over medium heat and saute the onions for 3-5 minutes. Add the garlic and cook for 1 minute.

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Pour in the entire can of tomatoes.

PREPARATION TIP: Try this recipe with fresh tomatoes over the summer. I recommend plum tomatoes. Cut the tomatoes in half and grate the guts of the tomato all the way to the skin. Discard the skin. You are looking for 28 ounces of grated tomato.

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Add the chicken broth and stir to combine.

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Use an immersion blender or blender to puree the heck out of the soup.

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Bring the soup to a boil and add the cream.

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Reduce the heat and lightly simmer while you make your grilled cheese. Stir occasionally.

PREPARATION TIP:Garnish your soup with fresh oregano or basil for a little something extra.

"GRILLED" CHEESE:

2 Thick slices of Trader Joe's Brioche Bread

Slice of American Cheese

1/4 cup of shredded Monterary Jack cheese

6-9 pieces of pepperoni

Spreadable butter

Penzey's Sandwich Sprinkle or granulated garlic

Before you start the soup, preheat your oven to 425 degrees and line a baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.

Butter one side of each piece of bread and sprinkle on some of the Penzey's Sandwich Sprinkle or granulated garlic.

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Turn the bread over so the butter is face down. Top with American cheese, pepperoni and jack cheese. Top the cheese with a slice of bread, butter side up.

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Bake the sandwiches for 6 minutes, then flip them over.

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Bake for an additional 3-5 minutes or until the bottoms are nice and golden brown. Remove the sandwiches from the oven, slice and serve with a bowl of the tomato soup.

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