I cannot think of a better
meal for the cold weather than a grilled cheese sandwich and a bowl of tomato
soup. Nothing fancy, just a hearty meal
that takes me back to my childhood coming in from sledding to a piping hot bowl
of soup and delicious melty grilled cheese.
PREP
TIME: 5 mins
TOTAL
TIME: 15 mins
Ingredients:
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5 tbsp. butter softened,
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4 slices of sourdough bread
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2 cups shredded cheddar
Directions
Step 1 Spread 1 tablespoon of butter on one
side of each slice of bread. With butter side down, top each slice of bread
with about 陆 cup cheddar.
Step 2 In a skillet over medium heat,
melt 1 tablespoon of butter. Add two slices of bread, butter
side down. Cook until the bread is golden, and the cheese is starting to melt about
2 minutes. Flip one piece of bread on top of the other and continue to cook
until the cheese is melty, about 30 seconds more.
Step 3 Repeat for the second sandwich, wiping the
skillet clean if necessary.
This easy tomato soup
is my go-to recipe. It's simple and delicious, ready in 30 minutes, and I give
leftovers to my kids for lunch. I usually serve it with rosemary bread for
dunking.
1.
Heat butter and olive oil in a large
saucepan over medium-low heat. Cook onion and garlic until onion is soft and
translucent, about 5 minutes. Add tomatoes, water, sugar, celery seed, oregano,
red pepper flakes, salt, and pepper. Bring to a boil. Reduce heat, cover, and
simmer for 15 minutes.
2.
Remove from heat and puree with an
immersion blender. Reheat soup until warm and season with salt and pepper.
Tips
Use
Italian San Marzano tomatoes for the best flavor.
This soup
can be made vegan by substituting margarine or 2 tablespoons of olive oil for
the butter.
If
desired, you can add cream, but my family likes it the way it is.