Grilled Cheese and Tomato Soup

Ingredients

• 4 slices of fresh sourdough bread
• 2 tablespoons of unsalted butter
• 1 cup of smoked gouda
• 1 cup of pepper jack cheese
• 1 cup of colby jack cheese
• 12 roma tomatoes
• 1 1/2 tablespoons of black pepper
• 5 leaves of basil
• 1 purple onion
• 1 clove of roasted garlic
• 4 sprigs of thyme
• 1 cup of chicken stock
• 1 cup of heavy whipping cream
• 1 teaspoon of red pepper
• 3 tablespoons of kosher salt
• 4 tablespoons of olive oil

Directions

    Sourdough Grilled Cheese

1. Melt two tablespoons of butter in pan on medium-high heat.
2. Place two slices of sourdough in pan.
3. Place cheese mixes over sourdough after pan comes to desired temperature.
4. Top off sandwich with other slice of bread.
5. Once other slice of bread reaches desired color, flip to other side.
6. Once other side has reached desired color, take out of pan.

    Roasted Tomato and Basil Soup

1. After washing the tomatoes, place into the deep dish baking pan.
2. Place the half cut purple onion on top of the tomatoes in baking pan.
3. Cut head off of garlic bundle and place in pan with tomatoes and onion.
4. Place thyme over the top of veggies in pan.
5. Drizzle olive oil over dish.
6. Place pan in oven set at 425 degrees for twenty-five to thirty minutes.
7. Take out of oven, blend until smooth while adding basil.
8. Place in large pot and bring to medium heat.
9. Add chicken stock and heavy whipping cream.
10. Add red pepper flakes, black pepper, and salt.
11. Bring to lower simmer for twenty minutes; stir occasionally.
12. Ready to serve.

Source — Personal Recipe
Prepared by Camry Belcher
Louisiana Anthology
September 14, 2023