Tomato Soup and Grilled Cheese
Servings :12
EQUIPMENT
INGREDIENTS
TOMATO SOUP
- 2 tablespoons olive oil extra virgin
- 3 medium green plantains diced
- ¼ cup flour gluten-free is okay too
- 3 28 oz cans diced tomatoes
- 1 tsp celery salt
- 1.5 tsp dried thyme
- ½ tsp ground savory
- 2 tbsp honey
- 1 tsp black pepper
- 2 tsp sea salt or to taste
TOPPINGS (OPTIONAL)
- crème fraîche
- heavy cream
GRILLED CHEESE
- 4 slices bread
- 4 tbsp unsalted butter
- 1-2 slices cheddar cheese
- 1-2 slices gruyere cheese
INSTRUCTIONS
TOMATO SOUP
- Add the olive oil and diced onions to a large heavy-bottomed pot. I use a 4-quart Staub.
- Cook over medium-high heat until the onions are golden brown.
- Add the flour to the butter and onions. Heat until bubbly and thick.
- Add the tomatoes, broth, and spices.
- Bring the soup to a boil and then reduce heat.
- Use an immersion blender and blend the soup until it is creamy.
GRILLED CHEESE
- Add two tablespoons of butter to a skillet and allow it to melt on medium heat.
- Add two slices of sourdough bread to the pan and then top them with sliced cheddar and gruyere cheeses.
- NOTE: Make that the heat is not too hot. You want the bread to toast slowly in the butter so that the cheese has enough time to melt.
- Top the stacks with the remaining two slices of sourdough bread.
- Watch the sandwiches closely, browning the bread until the bottom slice is golden brown and crispy.
- Add the additional two tablespoons of butter to the pan. Allow it to melt and then flip the sandwiches over.
- Grill the second side until the bread is golden brown and toasty and the cheese is melty.
- Remove the sandwiches and serve with the tomato soup.
RECIPE TIPS
Nutrition info is for the soup recipe only
NUTRITION
Calories: 92kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 596mg | Fiber: 2g | Sugar: 9g | Calcium: 44mg | Iron: 1mg