Food Geek Friday: Not Yo Mama's Tomato Soup and Grilled Cheese
For the past couple of weeks I've inexplicably craved grilled cheese. I didn't cave into it because what I was really wanting was the squishy white bread and processed cheese slices from my childhood. While it's fine to dive into childhood processed favorites every so often, I knew I'd never eat the rest of the bread and fake cheese once the craving was sated. Then Mom and I went to farmers market this past Saturday and it was a gorgeous cool morning after a week of 100+ temps. I knew exactly what was going to happen next.
Into my bag goes a couple of tomatoes, sourdough bread and baby gouda. (As well as fresh eggs and pears.)
Fresh, local, unprocessed tomato soup with grilled cheese was totally happening!
(FYI, this is another one of my "throw some stuff in a pot" unmeasured recipes. Use your best judgement and play around to suit your tastes and the amount you need to serve.)
Homemade Tomato Soup with Bacon Gouda Grilled Cheese
Adapted from Everyday Food
- Tomato - seeded and chopped (see tip below)
- Onion - chopped
- Garlic - minced
- Olive Oil, Butter or fat of choice
- Salt and Pepper
For the soup
- Heat oil in appropriately sized pan to medium-high heat. Add onions and cook until translucent. Approximately 3 minutes.
- Add garlic and cook until you can smell it. Approximately a minute or so.
- Add tomatoes and a little water. Just enough to cover bottom of pan. Salt and pepper to taste. Bring to boil and simmer for about 15 minutes. Until everything is cooked and soft.
- Add splash of cream and transfer to blender. Blend until desired smoothness. (Use proper precautions when blending hot liquids to it doesn't explode or injure.)
For the sammie
- While soup is cooking, fry bacon until fat is rendered and bacon is done to desired crispness. Remove from pan and blot with towel.
- Cut thin slices of gouda and place on one slice of bread. Add bacon and top with second slice of bread. Cook in pan with bacon drippings approximately three minutes on each side or until bread is toasty and cheese is melty. (Or drain and wipe pan and butter outside slices of bread. Your choice.)
Tomato tip - My preferred way to seed a tomato is to take a tiny horizontal slice off the top and bottom. Then, working around the tomato, vertically slice away the outer flesh from the seeds and core. Then you can easily toss the core and chop the flesh.
Variations - Different types or cheese or bread to the sandwich. Can always add avocado and/or pesto as well. In the soup you can add red pepper flakes or sriracha to make it spicy or add in some pesto. (And use up any last of summer basil.) Could also do grilled mozzarella, tomato and basil sandwich but now we're veering off into different territory. In other words, play around with it and...