Tag Archives: grilled cheese

Homemade Tomato Soup (with Grilled Cheese, of Course!)

11 Feb
Homemade Tomato Soup and Grilled Cheese

Homemade Tomato Soup and Grilled Cheese

I have been wanting to try my hand at homemade tomato soup for years, especially since we grow and can our own tomatoes. When my friend Suzanne over at Pug in the Kitchen posted this recipe, I knew it was time. Besides, I had a can of San Marzano tomatoes that had been in my pantry over a year, and what about those 20 pints of canned jars of tomatoes I forgot about in the garage? How did I forget about canning those from the fall? I grabbed a few for my pantry lest I forget again.

This soup comes together quite easily after some initial prep. And if you are wondering how long it takes for tomatoes to caramelize in a hot oven, it takes 18 minutes according to the smoke alarm that went off during my 20-minute timer. I suggest using a vent fan during this process. 😉

My husband was amazed at the taste of this soup. According to him, it did not taste like tomato soup from a can. Errrmmm… We’ll leave it at that. Oh, and don’t forget to cook up some ooey-gooey grilled cheese sammies for dunking! We used sourdough bread and a combination of Monterrey jack, sharp yellow cheddar, and pepper jack that was leftover from Super Bowl. This makes about 3 to 4 dinner-size servings.

Homemade Tomato Soup
Adapted from Tomato Soup at A Pug in the Kitchen

1 28-ounce can San Marzano or good quality tomatoes, liquid reserved
1 pint homemade canned tomatoes (about 1 large cup fresh), liquid reserved
Ground pepper and sea salt, to taste
Olive oil, for tomatoes and vegetables
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1 large clove garlic, peeled and minced
1 bay leaf
Small piece of Parmesan rind
3 large leaves fresh basil, chopped
1 tablespoon butter
1/4 cup heavy cream
Additional basil, chiffoned for garnish

Preheat oven to 450 degrees. Place all the drained tomatoes on a rimmed baking sheet and drizzle with oil. Season to taste with ground black pepper and sea salt. Roast until caramelized or until your smoke alarm goes off (18 to 20 minutes).

Roasted and Caramelized Tomatoes

Roasted and Caramelized Tomatoes

Heat about a tablespoon of oil in a soup pot or Dutch oven over medium heat. Add the celery, carrot, and onion and cook until they start to soften, about 10 minutes. Add the minced garlic and cook about a minute more until fragrant. Add the roasted tomatoes and the reserved tomato juice (About 2 cups, add water if you don’t have that much. My canned tomatoes had a lot of of liquid.) Also add the bay leaf and cheese rind. Bring to a simmer and cook for about 30 minutes until vegetables are very tender. Remove the bay leaf, then add the chopped basil. Taste for seasoning.

Simmering Soup

Simmering Soup

Pour into a large blender and puree until smooth (or use an immersion blender if you have one. I need one!) Return soup to the pot, then add the butter and cream and stir until incorporated. Keep warm while you griddle up some grilled cheese. Ladle into bowls, top with additional basil, and serve immediately with grilled cheese sandwiches.

Homemade Tomato Soup

Homemade Tomato Soup

Download and Print this Recipe

Download and Print this Yummy Recipe!



Roast Beef and Swiss Grilled Cheese with Grilled Red Pepper

24 Sep
Roast Beef and Swiss Grilled Cheese with Grilled Red Pepper

Roast Beef and Swiss Grilled Cheese with Grilled Red Pepper

Where have I been, you ask? Well I went to the most amazing concert of my life up at The Gorge Amphitheatre in Washington this past weekend. It was a five and a half hour drive so we left Friday after work and drove about halfway and camped on the Columbia River. Then made it to the concert the next day, had the time of our lives, then drove the entire trip back on Sunday. Oh, who did I see, you ask? Jason Mraz, with Christina Perri as the opening act. We took our daughter, too, and this was her first concert. This was an experience she’ll never forget either! If you don’t know who he is, just Google his videos on YouTube. You’ll probably recognize a few of his songs.

Now on to the food. With getting ready to camp for a few days last week, our menu consisted of a lot of leftovers. But my husband made a delicious hot sandwich for us one night. I decided to use it in the blog because it was such a different “take” on a grilled cheese than I have seen in awhile. It’s pretty simple but it was nice to have a new combination for a hot sandwich. We used a five-grain whole wheat bread, but any bread of choice would do. We also used our Cuisinart “Griller” appliance. I personally would have used the grill side of it for the striped effect, but my husband used the flat griddle side so it was more like a Panini. Either way, it was delicious!

Roast Beef and Swiss Grilled Cheese with Grilled Red Pepper

One red bell pepper
Spray olive oil
Sliced bread of choice
Butter or substitute
Swiss Cheese, sliced
Sliced deli roast beef (we used black pepper roast beef)
Black pepper to taste

Cut the bell pepper into large sections so it lays somewhat flat, discarding top and seeds. Lightly spray with olive oil, and grill for about five minutes each side, until starting to blister. Cut the sections into strips and set aside. Spread all the slices of bread on one side with butter, then flip over and spread mayo over half of them and mustard over the other half. Add the roasted red peppers to one side, then the cheese and roast beef to the other side. Season with black pepper to taste. Cook the sandwiches on a heated skillet, or other grilling device, until browned on both sides and the cheese is nice and gooey. Cut it whichever way you want, or don’t cut it at all. It’s all good.

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