Tomato Soup and My Favorite Grilled Cheese

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.

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

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 Wednesday, Gluten Free Wednesdays, and Gluten Free Fridays.