Tomato Soup and Grilled Cheese

It’s soup season but not tomato season. Canned tomatoes it is! Featuring my pumpkin cocotte
RECIPE BELOW 👇
Serving size: 1-2 people
🍅 Tomato Soup 🍅
Ingredients:
1 tbsp each of butter and olive oil
1/4 of an onion, chopped
3 garlic cloves, minced
1 tbsp tomato paste
14 oz can of San Marzano tomatoes
3/4 cup chicken stock
1 tsp white granulated sugar
Salt and pepper, to taste
1/4 cup heavy cream
4-6 fresh basil leaves (plus extra for garnish)
Olive oil and red pepper flakes for garnish
Instructions:
1. Heat olive oil and butter on medium-low heat until butter has melted. Add the onion, stirring frequently, until softened, approximately 8-10 minutes. Stir in the garlic around 5 minutes in to prevent burning.
2. Add the tomato paste and stir for an additional minute.
3. Add the canned tomatoes and chicken stock. Use the can as a pouring vessel for the chicken stock to get the remaining tomato bits from the can.
4. Add sugar, salt, and pepper. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
5. Remove the pot from the stove. Let soup cool for 10 minutes.
6. Add heavy cream and fresh basil leaves. Blend with an immersion blender (be careful of mess and potential flying hot soup). Continue blending till smooth.
7. Garnish with additional heavy cream, basil, red pepper flakes, and olive oil.
🧀Grilled Cheese🧀
Ingredients:
2 slices of sourdough bread
2 tbsp butter
4 oz (approximately 1/2 cup) of Sharp cheddar cheese
Optional: mozarella cheese for the cheese pull
Fresh black pepper and parsley, for garnish
Instructions:
1. Preheat pan on medium low heat. Add butter. Once melted, place the slices of bread, and toast on each side, for 1-2 minutes.
2. Add cheeses and freshly cracked black pepper on one side of the bread. Place the other slice on top and press down with a spatula. Optional: Use a press to weigh down the sandwich for maximum melty goeyness.
3. Cook 3-4 minutes on each side on medium heat.
4. Add dried parsley leaves for garnish.

[@salty_shelley]

It’s soup season but not tomato season. Canned tomatoes it is! Featuring my pumpkin cocotte
RECIPE BELOW 👇
Serving size: 1-2 people
🍅 Tomato Soup 🍅
Ingredients:
1 tbsp each of butter and olive oil
1/4 of an onion, chopped
3 garlic cloves, minced
1 tbsp tomato paste
14 oz can of San Marzano tomatoes
3/4 cup chicken stock
1 tsp white granulated sugar
Salt and pepper, to taste
1/4 cup heavy cream
4-6 fresh basil leaves (plus extra for garnish)
Olive oil and red pepper flakes for garnish
Instructions:
1. Heat olive oil and butter on medium-low heat until butter has melted. Add the onion, stirring frequently, until softened, approximately 8-10 minutes. Stir in the garlic around 5 minutes in to prevent burning.
2. Add the tomato paste and stir for an additional minute.
3. Add the canned tomatoes and chicken stock. Use the can as a pouring vessel for the chicken stock to get the remaining tomato bits from the can.
4. Add sugar, salt, and pepper. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
5. Remove the pot from the stove. Let soup cool for 10 minutes.
6. Add heavy cream and fresh basil leaves. Blend with an immersion blender (be careful of mess and potential flying hot soup). Continue blending till smooth.
7. Garnish with additional heavy cream, basil, red pepper flakes, and olive oil.
🧀Grilled Cheese🧀
Ingredients:
2 slices of sourdough bread
2 tbsp butter
4 oz (approximately 1/2 cup) of Sharp cheddar cheese
Optional: mozarella cheese for the cheese pull
Fresh black pepper and parsley, for garnish
Instructions:
1. Preheat pan on medium low heat. Add butter. Once melted, place the slices of bread, and toast on each side, for 1-2 minutes.
2. Add cheeses and freshly cracked black pepper on one side of the bread. Place the other slice on top and press down with a spatula. Optional: Use a press to weigh down the sandwich for maximum melty goeyness.
3. Cook 3-4 minutes on each side on medium heat.
4. Add dried parsley leaves for garnish.

[@bliu438]

This is so underrated!!!! You'll make it big someday ❤

[@salty_shelley]

Aw thank you :) that would be a dream come true!

[@yulianabatubara5626]

Recipe, ....please
What kind cheese you use???

[@salty_shelley]

I just pinned a comment including the recipe. I used a mix of sharp cheddar and mozzarella