In depth ramblings about cooking, homekeeping, and whatever else I decide to write about.
One of my favorite quick meals is grilled cheese with a very simple homemade tomato soup. It’s so incredibly comforting. I also like that it’s kid friendly. I’ve made all kinds of variations on this meal, but my favorite (and my daughter’s favorite) has to be using sourdough cocktail bread to make mini-grilled cheese. They are so easy to dip into your soup, and they has the perfect bread to cheese ratio for dipping.
Making the Sandwiches:
The sandwiches are super easy. I find that four mini-sandwiches are about equivalent to one regular sandwich. For each sandwich, you want to take 2 pieces of cocktail bread, and lightly butter each piece of bread on the side that will face the pan. Then take 1/2 slice of American cheese cut in 1/2. Place both quarters on a piece of bread slightly overlapping. Grill in a non-stick pan over medium high heat until lightly brown and crispy on each side.
Simple Creamy Basil Parmesan Tomato Soup:
-2 cloves chopped garlic sauteed for 1 min over medium high heat in 2 tsp. olive oil or butter
-28 oz. can of tomato puree
-28 oz. chicken stock, broth or bullion prepared.
-1 tsp. salt
-1/4 tsp. black pepper
-1 tsp. sugar (if you like your soup sweet, if not leave it out)
-1 Tbsp. dried basil (you can use less if you like a lighter basil taste)
-.Simmer on stove top for 15 minutes (I often will let it go longer if I have time)
-Add 1/4 cup grated Parmesan cheese (you can add up to 1/2 cup if you like a super strong parm taste.) and stir well. Simmer 5 more minutes.
-Taste soup. Add more salt, pepper, and basil if needed.
-Add 1/4 cup heavy cream (you can add more if you like a lot of cream.)
Serve with sandwiches for dipping.
What’s your favorite riff on grilled cheese and soup?