Sometimes you need to deviate from the plan when inspiration beacons 👍
Yesterday I made some Jalapeno Cheddar Bread for our chili and since the bread was fresh today and I had beautiful tomatoes, I decided Grilled Cheese and Tomato Soup MUST happen.
Since it’s a midweek meal, I want to be quick about the prep and charring vegetables is a great way to pack flavor into your vegetables in a short period.
Next I added one charred onion, 1 clove of garlic, stock to slightly cover the veggies and a dash of pepper and salt to a small pot.
This simmered for 15mins. Once the veggies were soft I blended everything together with my immersion blender (BTW I love this device 👍). I took the tomato soup off the burner while I prepared the grill cheese.
I used cheddar and American cheese because cheddar adds sharpness and American adds creaminess. I also gave the grilled cheese a parmesan crust, thanks to my work colleague for that inspiration! A panini press is another great kitchen device 👍
Once the grilled cheese was on the panini press, I finished the soup with light cream. Delicious Monday meal 😋