Grilled Cheese Sandwiches and Tomato Soups

There is nothing like comfort food and one of the best combinations is a good old grilled cheese sandwich and bowl of tomato soup.  Here are some variations that you may want to consider.

French Onion Grilled Cheese

Ingredients:

• 1 large onion, thinly sliced
• 1 or 2 tablespoons olive oil
• salt and pepper to taste
• 1 teaspoon fresh thyme, optional
• ¼ cup stock
• 4 slices thick cut bread, like French bread
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup Gruyere cheese, grated or sliced
• whole grain mustard, optional

Directions:

• Heat oil in a heavy skillet. Add onions and saute until caramelized.  If desired, add pinch of salt and splash of stock, and then allow the liquid to reduce.  Remove onions and wipe out pan.
• Preheat oven to 350.
• Prepare sandwiches by spreading each piece of bread with mustard, if desired. Divide and layer cheese and top with caramelized onions. Sprinkle with thyme leaves, if desired.  Add the balance of the cheese and cover with the second slice of bread.
• Heat butter and olive oil in the original skillet. Add sandwiches.  Flip sandwiches carefully so they are golden brown on each side.
• Place in oven to finish melting the cheese but prevent the bread from becoming too dark.

Mediterranean Grilled Cheese

Ingredients:

• olive oil
• 3 to 4 cups baby spinach
• 2 pita loaves, halved
• 3 ounces feta cheese, or more to taste
• ¼ to 1/3 cup basil pesto
• 3 to 4 ounces mozzarella cheese sliced into ¼ inch pieces, or more to taste
• 1/3 cup sundried tomatoes, drained and chopped

Directions:

• Heat 1 tablespoon olive oil in a pan until shimmering. Add spinach and cook until wilted. Transfer to a bowl.
• Assemble the sandwiches by opening the pita. Hint: warming the pita slightly will help them open easier without breaking.  Spread feta on the bottom; add pesto; spoon wilted spinach; add mozzarella; finish with sundried tomatoes.
• Heat a skillet or grill pan. Brush assembled sandwiches with olive oil on both sides.  Cook for 1 or 2 minutes and turn.  Bread should be crisp and mozzarella melted.

Roasted Red Pepper Tomato Soup

Ingredients:

• 3 medium red bell peppers
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 large tomatoes, peeled, seeded and chopped
• 2 teaspoons paprika
• 1 ½ teaspoons dried thyme
• 1/8 teaspoon sugar
• 6 cups broth
• 1 pinch ground cayenne pepper, optional
• 1 dash hot pepper sauce, or to taste
• salt and pepper to taste
• 2 tablespoons butter
• 1 ½ tablespoons flour
• sour cream for garnish, optional

Directions:

• Set an oven rack about 6 inches from the heat source and preheat broiler. Line a baking sheet with foil.
• Cut peppers in half and remove stems, seeds, and membranes. Place peppers onto the baking sheet, cut sides down.  Broil until skin is blackened and remove from oven.  Transfer peppers to a clean paper bag.  Seal and let rest for 15 minutes.  Remove peppers from bag and rub to remove peels.
• Chop peppers and divide into two equal portions.
• Heat oil in pot. Add onion and garlic and cook until onion is translucent.  Add tomatoes and half of the peppers.  Add paprika, thyme and sugar.  Cook until tomato juices have evaporated.
• Stir in broth, cayenne, hot pepper sauce, salt and pepper. Bring to a boil.  Reduce heat and simmer until vegetables are tender.
• Strain mixture into large bowl; do not clean stockpot.
• Place solids into a food processor or blender and puree to desired degree of thickness. Add puree to the broth in the bowl.
• Melt butter in the stockpot. Whisk in flour until mixture is combined to form a roux.  Gradually add puree mixture, stirring to incorporate the roux.  Bring to a boil.  Add remaining peppers and simmer for 10 minutes.
• Serve with sour cream, if desired.

Slow Cooker Tomato Basil Parmesan Soup

Ingredients:

• 2 (15 ounce) cans diced tomatoes
• 1 (10 ounce) can tomato sauce
• ¼ cup fresh basil, finely chopped
• 1 tablespoon minced garlic
• salt and pepper to taste
• 1 medium onion, diced
• 1 cup heavy cream
• 4 cups broth
• 2 cups shredded parmesan cheese
• 3 tablespoons butter
• ¼ cup flour
• 1 cup heavy cream

Directions:

• Place tomatoes, tomato sauce, basil, garlic onion, cream, and broth in slow cooker. Salt and pepper to taste.  Cover and cook 2 hours on high or 4 to 8 hours on low.
• About half an hour before serving, transfer soup to a blender or food processor and puree to desired degree of smoothness. Return to the slow cooker.
• In a medium sauce pan, melt butter. Add flour and stir to create a roux.  Slowly add heavy cream until smooth and thick.
• Place roux, and parmesan into slow cooker. Stir to combine and cook on low for 20 or 30 minutes.  Serve with additional parmesan and basil, if desired.