Grilled Cheese & Creamy Tomato Soup
Ingredient List
1 28 oz Can San Marzano tomatoes, diced
1 Shallot, small dice (about 1 ½ - 2 Tbsp)
4 Scallions, cut in rounds (about 2 Tbsp)
1 tsp Thyme, de-stemed or roughly chopped
1 tsp Fresh Basil
2 Tbs Butter, divided
1 Can Table cream (media crema found in the Latin foods isle)
8 Sourdough slices
2 Cups Shredded mozzarella cheese gruyere
** Add any cheeses that you have in your fridge, brie, cheddar, gouda
Avocado Oil spray
Steps to Follow
- In a heavy bottom pot or medium heat, add 1 Tbsp of butter and a drizzle of avocado oil. Allow a few seconds for the butter to melt and add shallots and scallions. Sprinkle some salt and sauté until translucent.
- Add thyme and soften for about a minute. Pour in the can of diced san Marzano tomatoes. Stir and bring up to a gentle boil. Season with salt and fresh ground pepper.
- Pour the can on table cream (media crema) and blend with an immersion blender on high for 2 minutes or until smooth and velvety.
For the grilled Cheese Sammies:
- Butter or spray one side of the sourdough slices.
- Arrange the cheeses on the un-buttered side and pour The Mustard in the cheese layers.
*** Feel free to add caramelized onions, roasted veggies, ham, whatever your heard desires.
- Place the sandwiches on a hot sandwich press for about 5 minutes or until its crispy outside and melty inside.
- Serve them hot with that gorgeous bowl of creamy tomato soup and remember to not burn your mouth with that melty cheese!