(1 hour, 15 minutes)
Ingredients
(soup for 4, grilled cheese for 1)
Plum tomato can (1 can)
Yellow onion (2)
Garlic (1 clove)
olive oil
salt
pepper
chicken broth (16oz)
half and half (3/4 cup)
cheddar cheese (1/2 lb)
Sliced cheddar cheese (2 slices)
Bread
butter
mayonnaise
thyme (fresh or dry)
Chop onions.
Chop fresh garlic.
In a pot, add olive oil and sauté onions and garlic with salt and pepper.
Once sautéed, add the plum tomatoes from the can, squeezing them with your hands so they are mostly mashed. Season with salt and pepper.
Cook for 5 minutes, then add the chicken broth and the half and half. Cover the pot with a lid and let cook for 15 minutes.
Take the contents of the pot, and blend in a blender, then return to the pot. Let it cook on simmer for another 10-15min.
While soup is simmering, shred the cheddar cheese. Then add to the cheese to the pot leaving a bit on the side for the sandwiches. Let the soup cook on simmer with the lid on (stirring occasionally) for at least another 30 min.
While soup is cooking, make the grilled cheese.
Spread a very thin layer of mayonnaise on one side of each piece of bread. Then in a pan on medium high heat, butter the pan and add the pieces of bread to the pan mayonnaise side down. Add both the shredded cheese and the sliced cheddar to one side of the sandwich. Let cook for 1-2 minutes, then add the other piece of bread on top. Push down on the sandwich occasionally as it cooks to keep it thin. Flip sandwich over after 3-4 minutes, and press again on the other side until you see the cheese melting on the sides/up through the bread.
Once the grilled cheese is cooked, cut in half and serve with soup.
Right before you are ready to serve the soup, sprinkle a bit of thyme (you don't need a lot!) to the top of the soup before serving!
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