Valentine’s Grilled Cheese and Tomato Soup Recipe

Is there any meal more comforting on a cold winter day than grilled cheese and tomato soup? Warm up your family’s hearts this Valentine’s Day with some grilled Mozelle sandwiches and creamy homemade tomato soup (Don’t worry, it’s easier than you think!). Add a glass of wine or two to top off this delicious dinner with some romance (I cannot be held responsible if your family becomes +1).

INGREDIENTS

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

DIRECTIONS

Sauté onion and garlic in olive oil. Add tomatoes, basil, chicken stock and sugar and 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 and salt and pepper to taste.

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.)

If you don’t know how to make a grilled cheese, you probably shouldn’t be near a stove. Nonetheless:

Butter bread (on one side only). Place bread (butter side down) in pan over medium heat. Top with cheese and a slice of bread (butter side up). Flip when the first side is lightly browned. Brown other side.

Cut sandwiches into hearts using a cookie cutter.

Cut a slit in the bottom of each heart to hang it on the bowl.

And now for the best part…

The Wine Guy Says: Grilled cheese and tomato soup is one of my favorite winter comfort foods. Even my kids can make it (although the grilling part sometimes gets taken to darker extremes). We just had it two nights ago and enjoyed a Chambourcin with it. This is an easy-drinking, fruity style wine with low acidity (at least ours is), so as not to clash with the acidity of the tomatoes and doesn’t require much thought. A simple wine for a straight-forward meal.

“The Wine Guy” is Carl Helrich, owner and head winemaker at Allegro Vineyards in Brogue, PA. Check them out on their website, blog, Facebook, or Twitter. Or just stop by the winery for a tasting!

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5.0 from 6 reviews

Valentine's Grilled Cheese and Tomato Soup

 

Author: Motherhood on the Rocks

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Ingredients

• 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.)

Directions

1. TOMATO SOUP
2. Sauté onion and garlic in olive oil
3. Add tomatoes, basil, chicken stock and sugar
4. Simmer for 15-20 minutes
5. Slowly stir in half and half and butter
6. Blend to desired consistency (do yourself a favor and use a blender instead of a hand mixer)
7. Sprinkle with parmesan
8. Salt and pepper to taste
9. GRILLED CHEESE
10. Butter one side of each slice of bread
11. Place cheese in center with butter sides facing out
12. Cook until golden brown on both sides

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