Classic Grilled Cheese and Homemade Tomato Soup

Classic Grilled Cheese and Homemade Tomato Soup

Grilled cheese and creamy tomato soup, one of our favorite food combinations from childhood. The love for this perfect lunch combination hasn't faded as we've grown older but more so grown with us in to adulthood. This classic grilled cheese sandwich is oozing with extra sharp white cheddar cheese on thick slices of French bread slathered in real butter. Yum!

This original recipe for made from scratch creamy tomato soup is to die for, we could eat this soup daily with everything from a grilled cheese to fruit salad to just having this tangy, delicious soup on it's own.

Celebrate a little bit of your childhood with this comfort food classic. 

 

GRILLED CHEESE

INGREDIENTS (makes one sandwich)

1.5oz extra sharp white cheddar cheese

2 thick slices of French bread from a baguette

Real salted butter

 

DIRECTIONS

Cover one side of each slice of bread with a think layer of butter.

Cut cheese in to thin slices.

Head a frying pan on medium heat and place one slice of bread, butter side down in pan.

Even place cheese on to bread and top with the other slice of bread butter side up.

Cook for approximately 3 - 5 minutes on each side until cheese is melted and bread is crispy.

*note: we toasted our bread before making the grilled cheese to give it added crunch.

 

HOME MADE TOMATO SOUP

INGREDIENTS

26oz Dei Fratelli rustic cut tomatoes in a light puree

1/2 cup oil of choice

1/2 medium diced onion

1/4 teaspoon salt

1/8 Tbsp. real butter

1 whole carrot peeled and sliced

1/4 teaspoon black pepper

1/4 Tbsp. fresh chopped parsley

1/2 clove of garlic chopped

1/4 Tbsp. heavy cream

1 cube vegetable broth 

1 cup of water

 

DIRECTIONS

Heat medium size pot on medium heat. Add oil.

Once oil is hot, add onions and stir until translucent. 

Add tsp salt and cook for 5 additional minutes.

Add butter and carrots and cook for another 5 minutes. 

Add black pepper and tomato.

Cook until tomatoes get soft and start to fall apart, approximately 10 minutes.

Reduce temperature to low and cook with a top on it for an additional 6 minutes. 

Add parsley and taste to see if any added salt or pepper is needed. 

Cook for an additional 10 minutes. 

Add garlic to the mixture and cook for an additional 3 minutes. 

Add heavy cream and cook for an additional 5 minutes. 

Remove top and add 1 cup of water and vegetable broth cube. Stir well until broth cube is dissolved, then remove from heat. 

Serve with grated cheddar cheese or dollop of sour cream and enjoy! 

by Ian Hunter

Classic Grilled Cheese and Homemade Tomato Soup