Valentine's Grilled Cheese and Tomato Soup
Author: Motherhood on the Rocks
- TOMATO SOUP
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 cup vidalia onion, diced
- 2 cans diced tomatoes, 28 ounce size with juice
- 2 tablespoons fresh basil leaves (you can use 2 tsp of dried basil for the same effect)
- 2 cups chicken stock (yes, stock is different than broth)
- 3 tablespoons sugar
- 1 cup half and half (you can use whole milk if you don’t have half and half on hand)
- 3 tablespoons butter
- Shredded parmesan cheese
- Salt and pepper
- GRILLED CHEESE
- Texas toast (The actual bread. Not the frozen stuff.)
- Mozzarella slices
- Butter (You can use margarine, but butter makes a nicely gold brown, slightly crunchier sandwich. Plus it tastes better.)
- TOMATO SOUP
- Sauté onion and garlic in olive oil
- Add tomatoes, basil, chicken stock and sugar
- Simmer for 15-20 minutes
- Slowly stir in half and half and butter
- Blend to desired consistency (do yourself a favor and use a blender instead of a hand mixer)
- Sprinkle with parmesan
- Salt and pepper to taste
- GRILLED CHEESE
- Butter one side of each slice of bread
- Place cheese in center with butter sides facing out
- Cook until golden brown on both sides
Recipe by Motherhood on the Rocks at http://motherhoodontherocks.com/grilled-cheese-and-tomato-soup-recipe/
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