Tomato Soup with Grilled Cheese

Wednesday, December 27, 2017

This week in NY has been particularly cold. I know, I know, it's winter. This type of weather most definitely calls for soup, particularly tomato soup with grilled cheese. This soup came out delicious and 3/4 family members approved. Except for the one that loathes tomatoes... in any form.

Soup: (Makes 12 servings)

2 tablespoons of butter
2 small yellow onions chopped
4 cups of chicken stock
1 28 can of crushed tomatoes
3 plum tomatoes chopped
roughly chopped basil leaves (2 tablespoons divided)
1 pita bread (I used whole wheat) finely diced
3/4 cups grated parmesan cheese
1 cup milk (I used 2 %)
2-3 teaspoons of sugar to taste
Salt to taste

In a large pot, saute the onion in butter till translucent.

Add stock. Bring to boil

Add tomatoes--canned and fresh and 1/2 the basil. Return to boil. Reduce flame to a simmer, cover and cook for about 10 minutes.

Remove from heat.

Add pita and allow it to absorb liquid.

Pure using immersion blended.

Add milk and cheese. Add sugar and salt to taste.

Serve topped with additional basil.

Grilled Cheese

2 slices of sourdough per serving
2 medium thickness pieces of gruyere cheese per serving
1/2 teaspoon butter per serving

Butter bread pieces on the outside.
Place cheese in the middle.
Preheat skillet.
Fry about 3 minutes per side on a medium high flame. I like to partially cover with a heavy cover to press down.

Serve hot and cheesy with the tomato soup.

*The recipe for soup was very much Adapted from my talented friend Marina at MakeMealsMama