Created on 8/21/2023
Ingredients:
Tomato Soup
- 3 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 15 oz crushed tomato, 1 can
- 2 cups chicken broth
- ¼ cup heavy cream
- 2 teaspoons salt
- 1 teaspoon pepper
Grilled Cheese
- 2 pieces sourdough bread
- 1 ½ tablespoons unsalted butter
- 1 ½ tablespoons mayonnaise
- 2 slices cheddar cheese
- 2 slices greyere cheese
- Pesto
Instructions:
Step One: Make the tomato soup: melt the butter in a large pot over medium-high heat. Add the onion and stir for 6-8 minutes, until the onions just start to brown
Step Two: Add the garlic and stir for another minute. Stir in the crushed tomatoes, chicken broth, heavy cream, salt, and pepper
Step Three: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes
Step Four: Remove the soup from heat and transfer to a blender. Remove vent so that steam can escape. Blend for 2 minutes, until the soup is smooth and thick. Alternatively, leave the soup in the pot and use an immersion blender
Step Five: On a cutting board, butter each piece of bread with butter on one side. Flip the bread over and spread each piece of bread with mayonnaise
Step Six: Place the cheese on the buttered side of one piece of bread. Add pesto on top of the cheese. Top it with the second piece of bread, mayonnaise side out
Step Seven: Heat a nonstick pan over medium low heat. Place the sandwich on the pan, mayonnaise side down
Step Eight: Cook for 3-4 minutes, until golden brown. Using a spatula, flip the sandwich over and continue cooking until golden brown, about 2-3 minutes