Tomato Soup and My Favorite Grilled Cheese

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Tomato Soup and Grilled Cheese with Pickles and Mustard | Wheat-Free Meat-Free

We had a low-key, just-the-two-of-us New Year’s Eve. And for reasons I no longer remember, we decided to make tomato soup and grilled cheese to ring in the New Year. That led to Mike realizing he really likes tomato soup, so we’ve made it pretty regularly since then. (Especially with all the cold weather — things to do during bad weather include: never leave the apartment, make soup.)

Along with the tomato soup, I’ve been honing my grilled cheese skills.

How to Make Tomato Soup | Wheat-Free Meat-Free

Tomato Soup

  • 2 tablespoon extra virgin olive oil
  • 2 tablespoons butter
  • ½ medium onion, diced
  • 2 cloves garlic, smashed
  • 1 28-ounce can whole peeled tomatoes
  • 3 cups vegetable broth or water
  • 1 teaspoon white sugar
  • ¼ teaspoon dried oregano
  • freshly ground black pepper
  • salt (optional)
  1. Put the oil and butter in a medium pot over medium-low heat. Once the butter is melted, add the onions and garlic, cook for 5 minutes, until softened. Add the whole peeled tomatoes. Break them up with the back of a spoon. Add the broth or water, sugar, oregano, a few grinds of black pepper, and a couple generous pinches of salt (if broth is unsalted or using water). Cover and bring to a boil. Once boiling, reduce heat to low and simmer for 1 hour.
  2. Puree the soup using a standing or immersion blender. (If using a standing blender, remove the center piece of the lid and cover with a towel or rag to allow steam to escape.) Return soup to the pot and let simmer while preparing the grilled cheese.

Serves 6

How to Make Grilled Cheese | Wheat-Free Meat-Free

Grilled Cheese with Pickles and Mustard
Per Sandwich

  • 2 slices gluten-free sandwich bread
  • mayonnaise
  • Dijon mustard
  • 1¼ ounces shredded extra sharp cheddar cheese
  • 3 cornichons (gherkins), sliced in thirds lengthwise
  1. Set a large pan or griddle over medium-low heat. Let preheat 3-4 minutes. Spread a thin layer of mayonnaise over one side of each piece of bread. Spread a layer of mustard over the opposite side of each piece of bread.
  2. Set one slice of bread on the pan mayonnaise side down. Place the cheese on top in an even layer, then arrange the sliced cornichons on top. Place the other slice of bread on top, mayonnaise side up. Cook for 4-5 minutes, until golden brown. Flip the sandwich over and cook 3-4 minutes, until the cheese is melted and the other side is golden-brown. Serve with tomato soup.

This recipe is shared in Allergy Free WednesdayGluten Free Wednesdays, and Gluten Free Fridays.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. Grilled cheese has been on my mind since this afternoon’s #pantrychat on Twitter. Both the soup and the sandwich look very enticing!

  2. that grilled cheese looks good – I have some of the little cornichons and they are the sort of thing that sit in the fridge so I must try this – can imagine how well it would go with the soup!

  3. Lovely combination.

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