Beige Food Season!!!
For the tomato soup: + 1.5 cups cherry or grape tomatoes + 6-8 plum tomatoes + 1 garlic head with the top cut off + 1 onion + 1 red bell pepper + 6 leaves of fresh basil + more for garnish + 1 tsp chili flakes + 1 tsp dried basil + t tsp oregano + tsp garlic powder + 1/2 cup chicken (or veggie) broth + 1/2 cup heavy cream (or coconut milk) + 1/4 cup parm + S+P to taste + 2 tbsp olive oil For the grilled cheese: + 2 slices of your favorite bread (I used sourdough) + 2 slices gouda cheese + a large handful of freshly shredded cheddar + 1 tbsp mayo
Ingredients
Grilled Cheese
Tomato Soup
Directions
- 1
In a baking dish, place cut tomatoes, cut garlic head, onion, red pepper, salt, pepper, chili flakes, and olive oil. Mix. Bake at 400° for 45-50 min or until vegetables are softened.
- 2
Add cooked vegetables into a blender. Remember to squeeze out your garlic from the head, and also add in your fresh basil leaves. Blend until smooth.
- 3
Add everything to a pot and season with S+P, garlic powder, oregano, dried basil, and parm. Add in your chicken broth and cream and bring to a boil.
- 4
Cut the two slices of Gouda in half and place on one slice. Sprinkle on a heaping handful of your freshly shredded cheddar on top.
- 5
Add your top slice of bread on and spread mayo on top.
- 6
Place mayo side down on medium heat and put a lid on it for 2 min. Take the lid off, spread mayo on the other side and flip. Cook for an additional 2-3 min with the lid on, or until the cheese is melted.
