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Wednesday, 9 March 2016

Grilled Cheese and Tomato Soup


There are some amazing taste combinations out there, and cheese and tomato has to be up there as one of the best! This particular cheese and tomato combination is one of our personal favourites and its possibly the best treat you can have on a cold or grey afternoon. Seeing as it's been quite cold and grey for most of the year so far, this has been a very tasty dinner or lunch on many occasion.

When I was little, I used to have a very similar thing with tinned cream of tomato soup and toasted cheese sandwiches. It was honestly one of the meals I enjoyed the most but don't think I could eat it now. As I grew up and started cooking for myself, I fell out of love with tinned soup, so this is my slightly more grown up adult version which I have to admit is much better anyway.

It's an all round, amazing pairing of flavours and textures. You have the fresh light tomato and basil soup, combined with the crispy, salty, cheesy, toasted sandwich -heaven!! 

Both are so easy to make, and the soup is perfect for freezing if you don't think you'll get around to eating the whole batch.



For the soup: (8-10 portions)
1.5kg of fresh tomatoes
2 tins of chopped tomatoes
2 large onions
1.3 liters of chicken or vegetable stock
2 large cloves of garlic
25g of fresh basil
50ml of oil
Salt to taste

For the sandwich:
Slices of good bread
Mature cheddar cheese
Mild gouda cheese       - (or any combo you enjoy)
30g of melted butter

To make your soup, preheat your oven to 200°C and slice all of your fresh tomatoes in half. Lay them out on a baking tray, cover and toss them in half of the oil and roast for 40 - 50 minutes until they are all soft and have charred a little.

Ruffly chop your onions, they don't need to be too fine as you're going to blend everything at the end. Add them to a large pan with the rest of your oil and fry on a medium heat until softened and lightly brown, then add in your garlic and fry for a couple of minutes more.

Add your stock to the pan, then both tins of tomatoes, all of your roast tomatoes and your basil. Now all you have to do is blend everything together and add some salt to taste.

Now for the sandwich! 


You can really do as you like here, and add as much or as little cheese as you want. I like to use a mixture of mature cheddar and gouda with mine. I like the strong taste from the cheddar and the sweeter nutty taste of the gouda -plus when it melts, gouda becomes stretchy and stringy -and that's always good for a cheese toastie.

Put a frying pan on a low heat so it can start to warm up and cut two slices of any bread you like.

Melt your butter and brush a little on each slice of what will be the inside of your sandwich.

Grate your cheeses of choice, and pile as much as you like of your bread. Once you've sandwiched them together, brush one side liberally with your melted butter and place it butter side down in the pan. Brush the rest of your butter on the other side so it's ready for when you flip it over.

Because of the butter you shouldn't need any extra oil in your pan.

Around four minutes on each side will do, just enough to crisp everything up and melt all of your cheese.

Then you're ready to serve and enjoy with your tomato soup for some messy dipping.



1 comment

  1. This looks so delicious...and comforting as I sit here bundled in a chunky cable knit watching the rain fall outside. Love your foodie photography here. You captured that gooey cheese so well and it is making me hungryyyyy.


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