Tomato Basil Soup and Grilled Cheese Sandwich
Ingredients
Scale
- Tomato Basil Soup
- 1 Shallot, finely minced
- 1 clove garlic, finely minced
- 2 Tablespoons unsalted butter
- 1 Tablespoon tomato paste
- Shake oregano
- 1 28 ounce can Whole San Marzano tomatoes
- 1 cup water
- 1 teaspoon molasses
- 1 slice white bread, crust removed
- olive oil
- sugar, to taste
- Kosher salt, to taste
- Heavy Cream if desired
- Grilled Cheese Sandwich
- Sourdough bread
- butter
- Cheddar cheese
- Parmesan cheese
- Gruyere cheese
Instructions
- For the Soup:
- Finely mince a shallot and one clove of garlic (separately). In a pan add 2 Tablespoons of butter and melt over medium high heat before adding the minced shallot. Saute for about 3 minutes. Add the garlic and saute about 1 more minute.
- Add 1 Tablespoon tomato paste and saute for 30 seconds. Add a shake of Oregano and 1 can of who San Marzano tomatoes. Break the tomatoes up with a wooden spoon and then add 1 cup of water along with 1 teaspoon of molasses.
- Bring to a simmer and mix to combine. Let simmer for 30 minutes and then add mixture to the blender.
- To add to the creaminess of the soup, add 1 piece of torn crustless white bread to the blender and blend on high. As it blends, add olive oil to emulsify the soup. Next add sugar, kosher salt, and more olive oil as necessary until the desired texture and consistency is reached.
- Return to the pot and add heavy cream if desired. Heat to desired temperature but do not let it boil.
- For the Grilled Cheese Sandwich
- Butter both sides of the sourdough bread. Add shredded cheeses to one slice of bread. Top with the other slice of bread. In a skillet on medium high heat (depending on your stove top), toast the bread on one side until it's toasted. Flip the sandwich and toast the other side. Cheese should melt while toasting.
- Make sure the temperature isn't too hot where the bread will burn before the cheese melts.