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Recipe Card
Tomato Soup
ingredients
- 1 can Red Gold Tomatoes Whole Peeled Tomatoes
- 1 can Red Gold Tomatoes Basil, Oregano, and Garlic Diced Tomatoes
- 1 can Red Gold Tomato, Tomato Love Original Diced Tomatoes with Chiles
- 3 garlic cloves
- 1 onion, diced
- 1 tablespoon kosher salt
- 1 1/2 teaspoons black pepper
- 2 cups chicken or vegetable stock
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon olive oil
Grilled Cheese
ingredients
- 4 slices sourdough bread
- 1 cup shredded cheddar
- 1 cup grated parmesan
- 4 tablespoons butter, at room temperature
Method
Step 1
Heat oil in a pot over medium heat and add diced onion and garlic and season with 1/2 of the salt and pepper and cook for 2-3 minutes until onions begin to soften.
Step 2
Add in whole tomatoes, Tomatoes with basil, oregano, and garlic, and tomatoes with chiles and season with the rest of the salt and pepper.
Step 3
Cook the tomatoes down for 5 minutes, stirring to combine.
Step 4
Pour in stock to the large pot and stir again, letting the tomato soup cook for 10-15 minutes.
Step 5
Take an immersion blender and blend the soup until smooth or as desired texture.
Step 6
While soup cooks, butter one side of all 4 pieces of bread.
Step 7
Heat a nonstick griddle or large pan over medium heat and add 1/2 of the parmesan cheese where the bread will go and and two slices of the bread butter side down on top of the cheese piles.
Step 8
Sprinkle each piece of bread with cheddar cheese and then place the other two pieces of bread on top.
Step 9
When the bottom side of the bread is brown, remove from the pan and add two more piles of parmesan and then flip the sandwiches to the other uncooked side.
Step 10
Cook until the cheese is melty and the bread is golden and crusted with the parmesan cheese.
Step 11
To serve, slice cubes of the grilled cheese and add to each bowl of tomato soup. Sprinkle with parsley if desired.