The Ultimate Comfort Food Meal
Some things in life are just better in pairs. Peanut butter and jelly, milk and cookies, salt and pepper, and one of my personal favorites… Tomato Soup and Grilled Cheese! Although you can certainly enjoy one without the other, in my opinion, they’re just served better together! I love comfort foods that are easy to make and even easier to enjoy, hence why this Tomato Basil Soup and Grilled Cheese recipe is a year-round staple in our home. Prepare this recipe for a cozy and nostalgic lunch or serve as a weeknight comfort meal! Pssst… The Tomato Basil Soup can be made for those of us with dairy intolerances by swapping the cream for coconut milk.
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Fire Roasted Tomato and Basil Soup
Ingredients
Tomato Basil Soup
- 1 tbsp olive oil
- 1 cup chopped onion
- 3 cloves garlic minced
- 1 can fire roasted diced tomatoes 28oz
- 1 cup chicken broth
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup fresh basil chopped
- ½ cup half & half
- salt & black pepper to taste
- fresh basil garnish
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Add onion; saute 4-5 minutes until tender. Add garlic; cook for one minute.
- Stir in tomatoes, chicken broth, salt, pepper, and basil. Bring to a boil; reduce heat, cover and simmer for 30 minutes.
- Place mixture in a blender and process until smooth.
- Return to the pan; stir in half and half. Season with salt and pepper.
- Return heat to medium and cook until hot. Serve garnished with chopped basil.
Notes
- Substitute vegetable broth for the chicken broth for a vegan or vegetarian option.
- If you are sensitive to dairy use a plant based cream like coconut milk or almond milk.
Grilled Cheese
Ingredients
- Mozzarella cheese grated
- Gruyère cheese grated
- Salted butter softened
- Sourdough bread sliced
Instructions
- In a bowl mix together equal parts grated mozzarella and Gruyère cheese.
- Smear butter on the outside of two slices of bread.
- Add cheese mixture.
- Cook on a preheated griddle pan until cheese is melted and bread is toasted.
Notes
- Determining the measurements is a bit of a challenge as it depends on the thickness and size of your bread slices.
- When selecting cheese, use cheeses that melt easily such as mozzarella, Gruyère, and cheddar. I like to use equal parts mozzarella to Gruyère.
- I prefer to use my own grated cheese rather than store bought as commercial pre-shredded cheeses are often filled with added ingredients. I love this grating tool.
- I always prefer sourdough to other varieties of bread and you will just need a smear of butter to properly toast the bread. I use my griddle pan stovetop to get the perfect toast.
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