Change to midweek plan – Jalapeno Cheddar Grilled Cheese with Tomato Soup

Sometimes you need to deviate from the plan when inspiration beacons šŸ‘

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.

No Knead Bread – Jalapeno Cheddar Cheese

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 salt & pepper 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 šŸ‘). 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 šŸ‘

Once the grilled cheese was on the panini press, I finished the soup with light cream. Delicious Monday meal šŸ˜‹


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