When I think of comfort food, this classic is always on the top of my list. Tomato basil soup with OOEY Gooey Grilled Cheese.
I changed up my Tomato basil soup recipe by including a variety of tomatoes.
While preparing this dish, I tested a brand new knife from Town Cutler. This knife is stunning. When prepping any dish, a good knife is essential.
The knife cut with ease as I cut a variety of items for this dish. The knife was easy to grip. The handle of the knife was beautiful.
“Town Cutler makes culinary knives for people with a passion for cooking. Every Town Cutler knife is American-made, handcrafted with precision and care in Reno, Nevada”.
Pictured is the Desert Dawn knife. This knife was born in the high desert, the inspiration came from the moonlit mountains and starry skies. This Desert Dawn knife is Eye-catching and it embodies the spirit of the Nevada night skies.
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Here is my simple recipe, Tomato Basil Soup with Baked Grilled Cheese.
Ingredients:
- Campari Tomatoes on a vine (5)
- Fire Roasted Diced Tomatoes – (1 – 14.5 fl oz)
- Diced tomatoes with Basil, Oregano and Garlic (1 – 14.5 fl oz)
- Vegetable Stock (1 cup)
- Yellow Onion (1 – Julienne cut)
- Roma Tomatoes (16 oz – 6 sliced)
- Beefsteak tomato (1)
- Green tomatoes (3 – cut into 4 pieces)
- Avocado Oil (drizzled on top)
- True Salt (generous amount on top)
- Kumato Tomatoes (Sweet brown Grape Tomato) (8- Halved)
- Petite Medley Tomatoes (9 – orange ones)
- Peeled Garlic Whole (14)
- Smoked Paprika (1/2 tsp)
- Slap Ya Mama (1 tsp)
- Crushed Pepper (1/4 tsp)
- Salt and Pepper at the end (Season to taste)
- Fresh Basil (3 big bundles – Chiffonade Cut)
- Italian Style Parmesan Cheese (Garnish)
Directions:
- Preheat the oven to 375 degrees.
- Prep the tomatoes, onions, garlic for the oven. Place on a sheet pan.
- Drizzle with Avocado oil on top. A Generous amount.
- Season with True Salt, a generous amount.
- Bake for 45 minutes.
- Remove from the oven. Set aside.
- Add the fire roasted diced tomatoes, add the diced tomatoes with garlic, basil and oregano and add the vegetable stock to a pot. Heat for 15 – 20 minutes. Stirring occasionally.
- Season with Slap Ya Mama and Smoked paprika. Stir.
- Add the Fresh Basil. Stir.
- Add the Crushed Pepper. Stir.
- Cook for 3 – 5 minutes. Remove from the heat.
- For the next step you will need a blender or immersion blender. This step is optional, you can eat the soup as it. But I prefer a smooth, creamier soup. Add the soup in batches. I use the Soup setting on my Ninja blender. Note: Fill the blender halfway, because the soup is hot you don’t want it to cause a mess. Keep your hand on top of the blender. Purchase my blender here .
- Add the mixture to the pot. Continue with the other batches. When you are done. Season with salt and pepper. Taste.
- Garnish with Italian Parmesan Cheese and Basil.
- Enjoy.
Baked Grilled Cheese Ingredients:
- Texas Toast
- Land O’Lakes Butter
- Mozzarella Cheese (Shredded)
- Colby-Pepper Jack Cheese (Sliced)
- Smokehouse Cheddar
Directions:
- Preheat the oven to 450 degrees.
- Soften your butter.
- Build your grilled cheese with 2 slices of bread, one smokehouse cheddar, shredded mozzarella cheese, colby-pepper jack cheese.
- Butter the outer slices of bread.
- Place in the oven. 3 – 4 minutes on one side. Flip and cook for 3 – 4 minutes on the other side.
- Cut in half and serve with the tomato basil soup.
- Enjoy.
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