Grilled Cheese and Tomato Soup…and Heather Christo’s Generous Table Giveaway!

Name: Grilled Cheese and Tomato Soup…and Heather Christo’s Generous Table Giveaway!
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 Handful fresh basil leaves; 2 Tbsps butter; 227 grams Cambozola cheese; 2 liters chicken stock; 5 garlic cloves, unpeeled; 118 milliliters heavy cream; 6 servings Kosher salt; 59 milliliters olive oil; 8 strips thick-cut bacon; 1 kilograms tomatoes, preferably on the vine; 1 large yellow onion, roughly chopped

Grilled Cheese and Tomato Soup…and Heather Christo’s Generous Table Giveaway!

Grilled Cheese and Tomato Soup…and Heather Christo’s Generous Table Giveaway! might be just the main course you are searching for. This recipe makes 6 servings with 547 calories, 17g of protein, and 43g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have chicken stock, bacon, olive oil, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

First make the soup. Preheat the oven to 400°F.Arrange the tomatoes and garlic on a sheet pan.

Ingredients you will need

Tomato

Garlic

Soup

Equipment you will use

Oven

Frying Pan

Drizzle with the olive oil and sprinkle with salt. Roast for 30 minutes, then set aside to cool.In a soup pot, melt the butter over medium heat.

Ingredients you will need

Olive Oil

Butter

Salt

Soup

Equipment you will use

Pot

Add the onion and sweat until tender, about 5 minutes. (It is okay if the onion starts to caramelize).Squeeze the roasted garlic from their skins and add the garlic, tomatoes, and any juices into the soup pot, along with the basil and chicken stock. Adjust the heat to medium-high and cook for about 15 minutes.Meanwhile, make the sandwiches. Cook the bacon in a medium pan over medium-high heat until all of the fat has been rendered and the bacon is very crispy.

Ingredients you will need

Roasted Garlic

Chicken Stock

Tomato

Garlic

Bacon

Basil

Onion

Soup

Equipment you will use

Frying Pan

Pot

Transfer to a paper towel to drain.Divide the Cambozola among 4 bread slices and top each with a few leaves of basil and 2 strips of crispy bacon. Top the fillings with the second piece of bread so you have 4 sandwiches.

Ingredients you will need

Cambozola

Bacon

Basil

Bread

Equipment you will use

Paper Towels

Heat a griddle or grill pan over medium heat.

Equipment you will use

Grill Pan

Frying Pan

Add the butter, a few teaspoons for each sandwich, and fry the sandwiches in batches until golden brown on the bottom, about 3 minutes. Flip the sandwiches (adding more butter) and cook until both sides are golden brown and the cheese has melted.

Ingredients you will need

Butter

Cheese

Transfer the sandwiches to a cutting board and slice each into 6 small pieces. (Kathy’s note: If you’d like to use your panini press, heat it to medium-high heat and grill the sandwiches with the lid closed until the cheese is melted and the bread is toasted, 4 to 5 minutes.)

Ingredients you will need

Cheese

Bread

Equipment you will use

Cutting Board

Panini Press

Grill

Remove the soup from the heat. Using an immersion blender, puree the soup until completely smooth. Stir in (do not blend!) the heavy cream. Taste and adjust the seasoning.

Ingredients you will need

Heavy Cream