Grilled Cheese Sandwich with Tomato Soup
As many of you are aware, Northern California has been combating multiple wildfires, which has taken lives and property. I'm not going to go too much into it, but I will provide some links for you all to check alert and assist if you'd like.
Check Air Quality
Open Your Homes
Redwood Empire Food Bank
Napa Valley Community Disaster Relief Fund
United Way of the Wine County
Community Foundation Sonoma County
Autumn means crisp mornings, warm afternoon suns, and chilly nights. Every time I think of autumn, I imagine myself walking along a dirt path through the woods with leaves falling and birds chirping. After the week I had, I can't imagine anything more tranquil than the simple aspects of nature.
On the topic of simple things, sometimes all you need is a simple meal to make all your worries go away. Remember when you were a kid and your mom made you a particular meal to get your mind off of things? Relishing in the unmistakable pleasure of a dish that somehow comforts, alleviates, and satisfies. For me, that's a grilled cheese and tomato soup. Although, I didn't learn to appreciate tomato soup until much later in life, a grilled cheese sandwich is sufficient enough. I used to take Kraft's sliced American cheese onto slices of bread and pop them into the toaster oven. Every bite filled with warm, gooey cheese that sticks to the roof of your mouth. Yummm, I'm getting so hungry right now.
You guys already know that I love to make everything from scratch. Not only does it give me a more accomplished feeling, but you can also adjust everything to your liking. So today's recipe will be a two-fer. You and I are going to make a classic grilled cheese and a homemade tomato basil soup.
2 slices of sourdough bread
2 slices of cheddar cheese
2 slices of provolone cheese
2 slices of prosciutto (optional)
1 tbsp butter
6-8 roma tomatoes, halved
4 cloves garlic (peeled)
3 tbsp olive oil
a dash of salt and pepper
1 yellow onion, thinly sliced
1/3 cup of basil leaves
1/2 tsp oregano
1 c water/vegetable broth
a dash of salt and pepper (to taste)
basil leaves for garnish
grated parmesan cheese for garnish
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and peeled garlic cloves on baking sheet. Drizzle 2 tbsp of olive oil over tomatoes and garlic cloves. Toss a dash of salt and pepper over tomatoes and garlic cloves. Roast in oven for 40-45 minutes.
Place a large pot over medium heat. Drizzle 1 tbsp of olive oil into the pot. Add onion slices and stir, evenly coating the onion with olive oil. Stir occasionally until caramelized, approximately 15-20 minutes. Set onions aside to cool.
Once tomatoes and garlic are done, set aside to cook for approximately 10 minutes.
In a food processor or blender, blend the roasted tomatoes and garlic until smooth. Add basil leaves and caramelized onions, blend until smooth.
Pour blended mixture back into the large pot. Simmer on medium low heat. Add oregano, salt, and pepper to taste. Add water or vegetable broth to adjust consistency of soup to preference. Simmer for approximately 10 minutes prior to serving.
Scoop into individual bowls, garnish with parmesan cheese and basil leaves. Serve. Store remainder in fridge
Spread butter on the outsides of bread slices. Place cheddar cheese on one slice, provolone cheese on the other slice. Depending on your dietary customs, add prosciutto or your choice of meat. Place slices together to make a sandwich.
Grill sandwich on skillet over medium high heat. Flip when cheese begins to melt and grill the other side until evenly golden and crispy. Serve with tomato basil soup.