Happy Monday friends, hope everyone had a great weekend. I had lot’s of family time this weekend which is always fun. I spent most of the day shopping with my mom and cousin on Saturday, and then in the evening spent time with my sister-in-law, niece, and nephew. My mom sent me over there with her famous Pea Soup, which we recently shared on the blog. One of many soups we have been sharing during these cold fall months. And if you hadn’t guessed by the title of this post, we’ve got a yet another soup recipe to share with you all. This time it’s a traditional favorite, Tomato Soup with a Grilled Cheese. We weren’t kidding when we said we had a lot of soups coming to blog this month.
Sunday we had a great day at my Dad’s house. We have family in from Budapest, Hungary. You all don’t know this, but I am 50% hungarian and proud of it. It’s where my grandparents were born and raised until they moved to Australia after WWII where my dad was born. It’s so nice to have the family here, and I know we’re related because they truly love food as much as I do.
I made my now famous chili recipe, which I will have to a post to the blog at some point. But needless to say everyone devoured it. As popular as my Chili is, this Quick Tomato Soup with a Grilled cheese might be even better. If you like Tomato soup that is. It’s not everyone’s cup of tea, but tune into this post if it is.
This recipe is creamy, flavorful, and the best part is dunking that decadent grilled cheese right into the creamy goodness. A great family meal too. Kids will love the grilled cheese part, and parents can have peace of mind they are feeding their kids a healthy meal (minus the grilled cheese of course!). Not to mention oh so delicious. And yes this is another recipe from the cookbook “Joy of Cooking.” Recipe found on page 193 with a few additional ingredients for yours truly. The grilled cheese however is completely our own, and you can find the recipe for that below. If you are just tuning in, we should mention we have to decided to cook through this encyclopedia of a cookbook, for more details be sure to check out our Pigs in Potatoes blog post.
We hope you all enjoy this incredible recipe, and we’d love to hear from you your thoughts. Feel free to drop a comment below, or tag us on social media so we can feature your creations! Hope everyone has a great day, and happy cooking friends.
Quote of the Day: “There are two ways of spreading light: to be the candle or the mirror that reflects it.” – Edith Wharton
Passive Time | 45 minutes |
Servings |
cups
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- 1 cup canned tomatoes
- 1 1/2 cup fresh cherry tomatoes
- 1 cove crushed garlic
- 1 cup water
- 2 tbs tomato paste
- 1/4 cup sliced onion
- 1/2 cup chopped celery with leaves
- 2 tbs butter
- 2 tbs flour
- 2 cups chicken stock
- 1/2 tsp sugar
- 1/8 tsp paprika
- white bread
- havarti cheese (we used one with herbs and spices)
- butter
Ingredients
For Tomato Soup:
For Grilled Cheese:
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- In a saucepan, combine tomatoes, onion, garlic, water, chopped celery, and simmer covered for 15 minutes. Strain and reserve the stock. Rinse out saucepan.
- In that same saucepan, melt butter, and slowly add flour until blended.
- add to saucepan with flour and butter chicken stock, sugar, paprika, tomato paste, tomato stock and season to taste. Cook stirring until smooth and boiling.
- Top with fresh basil and/or a spoonful of heavy cream. Swirl it in as pictured for an added styling bonus.
- Lightly butter the bread on the side without cheese.
- Grate cheese (about ½ cup per sandwich)
- Melt butter in pan, add bread with cheese on it already, and toast in pan until done.
Tomato Soup adapted from: "Joy of Cooking," Cookbook; on page 193
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