Yes, a grilled cheese sandwich and home-made tomato-basil soup for practically any day. Cooking 101. Whether it's a date night in, a quick dinner during the week, or hosting a mini get together, this meal is a treat.
Tomato Soup: Serving Size about 6
2 cloves of garlic- minced
2 tablespoons of olive oil
1 28oz can of crushed tomatoes
1 14 oz can of whole tomatoes
1 3/4 cup of water and 1/4 cup of italian dressing/ vinaigrette or 2 cups of chicken or vegetable stock
1/4 cup of heavy cream
1/4 cup fresh basil leaves
1 avocado sliced
shredded mozzarella for "garnish"
In a large sauce pan, heat the olive oil and lightly brown the cloves of garlic- should take about 2 minutes. Switch to a medium heat and place your can of crushed tomatoes, stir gently, and add the can of whole tomatoes. You don't want your soup to boil Optional: Mash/ break up the whole tomatoes until they are at desirable consistency.
Next- add your stock/ water and dressing. This is where you can have fun with flavors. I wanted to make my soup purely vegetarian with a little zest. I have used several type of oil based dressings such as a Red/White Wine Vinaigrette, Greek Olive Oil, Balsamic and of course Italian, which all created a unique flavor. I tend to stick with Italian simply because it's Michael's favorite dressing.
Once you add your stock cover your soup and let it sit for about 20 mins on low heat. (I use this time to make my grilled cheese or at least prepping.)
After 20 mins- add the heavy cream while stirring. Feel free to add more if you like more of a cream based consistency.
Top your soup off with basil and you are ready to serve.
Optional: Garnish each serving with cheese and a slice of avocado
My Grilled Cheese:
1 tomato sliced
1 jalapeno sliced
Green onions chopped or you can a few rings from a Red Onion
Your favorite kind of bread
You favorite kind of shredded cheese.
I am sure you all have made a grilled cheese before, but I still would like to share my way!
Heat your pan on medium- depending how burnt you like it. Place your buttered bread or oiled bread on the pan. Sprinkle your cheese on top and quickly layer your fillings- tomato- onion jalapenos. Add more cheese and another slice of "buttered" bread. Wait until the cheese is almost melted and then flip. Give it about 30 seconds and now your Grilled Cheese is ready to eat.
Let me know what you think or if you any other filling favorites for your grilled cheese.
