Tuesday, 05 March 2013 17:19

Ultimate Comfort Food: Grilled Cheese and Tomato Soup

Written by colleen
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At first I was hesitating about posting one of winter's all-time comfort foods because it is March, after all. But, since it's dreary and kind of snowy here today, this is actually the perfect meal for today! I can't wait to get home to make this for myself tonight. There is nothing more comforting than the ultimate kid food-- grilled cheese and tomato soup-- just tailored a little to suit our grown up tastes.

Enjoy! xoxo.


 Grownup Grilled Cheesegrilled_cheeseIMG_1219
by Colleen Reilly and Stephania Stanley

What you need: 

  • Fresh sour dough bread, cut into eight slices
  • 4 thin slices of cheddar cheese
  • 4 thin slices of Pawlett cheese (or another raw cow’s milk cheese)
  • ½ cup goat cheese
  • 4 tbsp butter

What to do:

Spread ½ tablespoon of butter onto one side of each slice of bread.  Divvy up each type of cheese onto the unbuttered sides of four different slices of bread.  Complete each sandwich with the top slice of bread making sure the buttered side is on the outside.  In a large skillet cook each sandwich over medium low heat.  Flip after five minutes, or until golden brown.  If the bread is browning before the cheese has begun to melt, lower the heat some more so that the outsides cook a bit slower.  Remove from heat when both sides of the sandwich are golden brown and the cheese is melted.  Repeat for all four sandwiches.


Soothing Tomato and Basil Soup
by Colleen Reilly


What you need:

  • 1 tbsp olive oil
  • 2-3 garlic cloves, minced
  • 3 cups low-sodium veggie broth
  • dash of salt
  • 1 tsp red pepper flakes (more or less to taste)
  • 3 14.5 oz cans diced tomatoes, undrained (or a combo of canned tomatoes and fresh ones, chopped)
  • 2 cups fresh basil leaves, sliced thin

What to do:

Heat oil in a large sacepan over medium heat. Add garlic and cook for about 45 seconds, stirring continuously. Add broth, salt, red pepper flakes and tomatoes. Stir and bring to a boil.  Simmer over low heat about 20 minutes. Stir in half the basil. 

Using a measuring cup or a ladle, place half the soup in a blender and process until smooth. Pour blended soup into a large bowl and repeat blending with the other half of the soup, and add to the bowl.  Serve soup into individual bowls and garnish with remaining basil leaves.  Serves 4.


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Last modified on Wednesday, 06 March 2013 11:47
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