There’s something timeless about grilled cheese and tomato soup. I first got the nudge to finally try my own version after watching Luke from Outdoor Boys sip on canned Campbell’s tomato soup by the fire, pairing it with a golden grilled cheese sandwich.
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Grilled cheese sandwich and tomato soup. That’s just hard to beat. Welcome back to my outdoor boy series. Today we are going to make tomato soup and grilled cheese sandwich. Create an X at the bottom. Then remove this top part. I’m using about 800 g of fresh tomatoes. 2 tbsp of olive oil. Season with salt and pepper and give it a mixy mix. Bake a 180° C or 355 fah for 20 to 30 minutes or until they look something like this. I’m going to make some simple stock with all the vegetable scraps and one liter of water. Cook for 8 minutes. Cover and steep for another 8 minutes. Drain and discard all the residue. 2 tbsp of olive oil, one yellow onion. Season with salt, some black pepper and mixy mix. Continue cooking until lightly caramelized. Triump stems of the fennel and remove the outer layer and give it a co slice. I’m going to reserve these fronds for garnishing. Add in the fennel and give it a mixy mix. delaze with a splash of the simple stock. 2 tbsp of tomato puree and cook until lightly caramelized and mixy mix. Three cloves of garlic, 1 tbsp of celery seeds and mixy mix. 2 tbsp of butter and mixy mix. 2 tbsp of flour and mixy mix. Delaze with a splash of the simple stock. 800 g of canned tomatoes. I’m just going to use my hand to crush the tomatoes. I’m also going to rinse the can with some water into the pot. The roasted tomatoes. Delaze the baking dish with the simple stock into the pot as well. Give it a mixy mix and bring it up to a simmer. Taste and adjust for seasonings. Might need little more salt and some pepper. I’m going to add a splash of the simple stock to thin it out. I’m just going to use my stick blender to blissy bliss until smooth. It should look something like this. You can strain the soup with a seie and discard the fibrous residue and you’re left with this soupy tomato. This is what my daughter likes. I prefer mine to have more texture. onto serving bowl. I’m going to infuse some olive oil with some garlic. Once the garlic starts to sizzle, remove from heat and add in some Italian seasoning and some chili flakes. Give it a mixy mix and drizzle over the tomato soup. The reserved fronts. Now to make the grilled cheese, some mozzarella, some gouda, some parmesano, some black pepper, and some chili flakes. Give it a mixy mix. Butter one side of the bread, butter side down. The cheese mixture and butter side up. Press to adhere. Cover to let it steam and flip. Gently press again. Cover to let it steam. The bottom should be crispy brown. And now it’s done. Slice it in half diagonum. Look at that ooey gooey goodness. Serve the tomato soup with the grilled cheese. And now it’s done. Get the full article at fetto.sg. Let’s devour this. This is so good. I think I can eat this every single day. Please give this a try. Thank you for watching. Have fun in the kitchen.
1 Comment
By any chance, u singaporean issit?