Tomato Soup and Grilled Cheese
The ultimate comfort food - a rich and creamy tomato basil soup with the perfect kick!
Servings: 3
Ingredients
- 2 tbsp Butter
- 1 c Yellow Onions chopped
- 2.5 tbsp Garlic chopped
- 1 tbsp Dried Basil Leaves (Or a small handful of fresh basil leaves)
- 1 tsp Dried Oregano
- 1/4 tsp Dried Thyme
- 2 tsp Salt
- 0.5 - 1 tsp Red Chili Flakes (to taste)
- 28 oz San Marzano Tomatoes
- 2 c Veggie Broth
- 1 c Water
- 1/3 c Evaporated Milk
- 3 tbsp heavy cream
Grilled Cheese (Per Serving)
- 2 slices sourdough bread
- 1-2 tbsp salted butter
- 1/4 c shredded cheese blend (mozzarella, colby jack, and sharp cheddar)
- 1 tbsp mayo
Instructions
Tomato Soup
- Sauté your onions in butter until translucent.
- Add in garlic and cook for another minute or so, until fragrant.
- Add dried basil, oregano, thyme, and red chili flakes and cook for another 30 seconds to a minute.
- Add in your canned tomatoes, veggie broth, water, and salt, and let the mixture simmer for about 30 minutes on a low heat.
- Blend the mixture together with an immersion blender, and then add in your cream, mix well, and serve.
Grilled Cheese
- Heat your cast iron skillet over medium heat, and then melt your butter in the pan.
- In a bowl, mix together your mayo and cheese blend, and then add this blend to the inside of your sourdough bread.
- Heat the sandwich until it's crispy and browned on the outside, and the cheese is melty and gooey on the inside.
Notes
This is also optional, but I love to garnish my creamy tomato basil soup with some extra cream. For aesthetic (and flavor) reasons, I like to mix the heavy cream or evaporated milk with a little bit of sour cream to thicken it up. This is so when I pour the cream over the soup, it will float on top and look stunning right before serving! You can also add some extra basil for garnish too.
