*Yum!!!* *Click*
This recipe is a hug in meal form. It’s so comforting and warm. It isn’t my typical quick, minimal ingredient, minimal equipment meal, but it’s delicious and deserves to be shared. The roasted tomato soup is not my own recipe, it is adapted from Ina Garten with a Simply Wellman twist… or two.
Therefore, I would suggest to not make this on evenings where you are rushed. This is more of a slow, rainy Wednesday afternoon meal or a cozy Saturday lunch at home.
No hate to Campbell’s and Kraft, but there are alternatives with SO much more flavor and nutrition. So, for now, move over Campbell’s Soup and Kraft American Cheese… This version of tomato soup and grilled cheese will bring your senses alive and provide your body with more nutrients from wholesome ingredients. Yeehaw! Yes, it takes more time, but it. is. worth. it. The recipe makes eight servings. If you have soup extras reheat for leftovers within the next three days, or freeze and pull out/thaw on another day. You can make extra sandwiches ahead, then cover with foil and reheat in 350F oven.
Roasted Tomato Soup
Equipment
- Baking sheet
- Large Soup Pot
- Large Spoon
- Blender
- Knife
- Cutting board
- Can opener
- Large Glass Food Storage Container, or 2nd Large Pot
Ingredients
- 3# Roma Tomatoes Can use vine tomatoes, too!
- 2 Yellow Onions
- 3 Garlic Cloves, Fresh
- 4 Tbsp. Extra-virgin Olive Oil
- 2 Tbsp. Unsalted Butter
- 2 14.5 oz. Cans, Whole Peeled Tomatoes
- 0.42 oz. Lightly Dried Basil (Gourmet Garden) *See Pic Or 2 Cups fresh basil, chopped
- 2 tsp. Ground Thyme
- 3 tsp. Dried Oregano Leaves
- 1 32 oz. Chicken Broth
- To Taste Kosher Salt + Pepper
Instructions
- Preheat oven to 400F. Line baking sheet with parchment paper.
- Wash and slice tomatoes into halves or fourths. Peel onions and slice into fourths. Take garlic peel, chop off the ends, and remove outer peel.
- Place above veggies and garlic onto prepared baking sheet. Drizzle 3-4 Tbsp olive oil, season with salt and pepper. Roast for 40 minutes.
- Grab the large soup pot and place 2 Tbsp butter in bottom – Set over low heat on stovetop. Once melted, add canned tomatoes (with juice), broth, basil, and spices. Stir. Let simmer over low heat.
- After vegetables in oven are roasted, add them to the mixture on stovetop. Bring to a boil, then reduce heat back to low and simmer for another 20 minutes. *Sniff! It smells SO. Good.*
- Remove pot from stovetop, grab another pot (or glass storage container to reduce dirtying an extra dish) and the blender. In 3-4 batches, using a measuring cup or mug, scoop soup into blender and pulse until large pieces of vegetables are blended well. After each batch, pour blended mixture into new container or pot.
- If not ready to eat, pour blended soup back into large pot and return to stovetop over simmer, to keep warm. If ready to eat, serve! Add more salt, pepper, or spices as needed!
Notes
Skillet Sourdough Grilled Cheese
Equipment
- Skillet (Preferrably cast iron!)
- Spatula
Ingredients
- 16 slices Sourdough bread
- 16-32 slices Cheese Boar’s Head Vermont White Cheddar and Boar’s Head Vermont Yellow Cheddar (1/2 of each)
- 4 Tbsp. Unsalted butter
- To Taste Kosher salt
Instructions
- Heat skillet to medium-low. Add butter. Let melt. Swirl around.
- Layer bread, 2-4 pieces of cheese, and another piece of bread.
- Heat one side until toasty brown (a couple minutes), flip, repeat on other side.
- Sprinkle a little kosher salt on top.
- Repeat for all sandwiches. Serve warm! (Cover with aluminum foil or pop into turned off, warm oven to keep warm.)
Notes
Kitchen #Soulwork: Song I’m Listening To & Quote I’m Loving
Yee the haw before the haw yees you.
@milkygoddess_ : Shared by Country Living Magazine