The classic American combination, tomato soup and grilled cheese. I was supposed to make something totally different when Matt messaged me from work and told me I should get some Vitamin C in me because he was starting to feel sick. I was midway through prepping for dinner and I decided to rehash my dinner plans to make some soup. Tomato soup laden with peppers for an additional vitamin C kick!
The most difficult thing about this dish was having to clean the blender. 🙂 Everything was cooked in one pot, then blended, then cooked in the pot again. But it was worth it. I am thinking of making it again, just thinking about how good that was.
Tomato Soup and Grilled Cheese Recipe
1 onion, minced
1 pepper, minced
3 gloves of garlic, minced
16 oz can of tomatoes
milk/cheese to taste
sugar, if needed
Saute the onion, pepper, and garlic until wilted. Add the can of tomatoes and let this simmer and thicken, about 10 minutes on simmer. Put everything in the blender and puree as finely as you want it, being very careful of the hot liquid. Once done, put it back in the pot. Check the consistency. If it is loose, allow a few minutes on high for the liquid to thicken. If it is thick enough, you may add milk or cheese to make it creamier. Season with salt, pepper, even sugar, and chili flakes and adjust to your liking. Serve hot.
Grilled Cheese Recipe
Butter both side of the bread. Place sliced cheese of your preference on the bread, sprinkle with garlic powder if preferred, and top with the other slice. In a pan, toast the bread on both sides, and until the cheese inside is melty.