RISE AND SHINE KAUT 43 OKC
You’re never too old have a classic we all grew up with… Grilled Cheese and Cream of Tomato Soup. There are many challenges when we’re “adulting”, but a delicious comforting meal shouldn’t be one of those. Try my version of grilled cheese and roasted tomato soup, and make adulting fun!
THREE CHEESE GRILLED CHEESE SANDWICH
Use any cheese combination you like. My three were chosen for flavor and melting ability. Have fun experimenting!
10 ounces Butterkase cheese, shredded
5 ounces Smoked Blue Cheese, crumbled
2 ounces Cotswold (I found an Onion & Chive blend) shredded
Your favorite “Artisan” or “Rustic” bread (I used a round sourdough)
- Shred/crumble your three cheese, and mix together in bowl. Shredding and crumbling decrease surface area, and allows a more even/faster melt. Slice your bread in to slices (thickness depends on you).
- Begin heating a flat griddle or pan, and add a bit of melted butter. Brush both side of your bread slices as well. Yes I know adding cold butter to the pan for itto melt would be easier, but it’s harder to gauge the amount needed to fully cover your bread for even cooking and browning. Sometimes theres too much. Sometimes too little. Adding a bit to the pan and also brushing on , means you’re covered.
- Brown one side of both slices. While grilling add the shredded/crumbled cheese mixture in an even layer, insuring the cheese covers all sides completely. Top the bread with one of your slices. Carefully flip the sandwich on the other side and continue cooking until golden brown and melted *I had pretty thick slices and opted to place my sandwiches on a cookie sheet and in to the oven to melt completely without burning my bread. You may consider this if you’re going BIG.
- When finished grilling and melting, slice in two. My sandwich was pretty thick and rich. I served with a half a sandwich with my soup, and it was plenty….. and ridiculously DELICIOUS!
ROASTED TOMATO SOUP WITH BASIL CREAM
2 1/2-3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup olive oil
1 tablespoon “Cook’s Line” Seasoning
2 yellow onions chopped (about 2 cups)
6 garlic cloves, smashed and minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
1 teaspoon fresh thyme leaves
1 quart chicken stock (you may use vegetable stock as well)
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
1. In a non reactive stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
2. Add the canned tomatoes, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet.
3. Bring to a boil and simmer uncovered for about 40 minutes. With a hand blender ( I really recommend having one of these) blend your soup to desired consistency. I don’t like my tomato soup completely pureed, so kept some “bite” in mine.
4. Drizzle on Basil Cream
2 cups heavy whipping cream
1 cup “chiffonade” fresh basil
Slowly heat on the stove to steep the flavor of the basil in to the cream. Add to you soup when ready.