Phenomenal Phoods

Grilled Cheese and Tomato Soup

Ingredients:

For the grilled cheese

• 8 thin slices sourdough bread (or your favorite bread)
• 4 tablespoons butter, softened
• 2 teaspoons garlic salt*
• Sliced smoked cheddar cheese (as much as you like)
• Sliced monterey jack cheese (as much as you like)
• Shaved asiago or parmesan cheese (as much as you like)

For the tomato soup

• 1 yellow onion, chopped
• 3 stalks celery, chopped
• 3 carrots, peeled and chopped
• 3 cloves garlic, minced
• 1 1/2 tablespoon Italian seasoning
• 1/2 teaspoon red pepper flakes (more if you like it spicy)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter
• 2 tablespoons tomato paste
• 1/4 cup flour
• 2 (28 oz) cans whole tomatoes
• 1 1/2 cup vegetable broth*
• Juice of 1 lemon
• 1/2 cup coconut milk*

Instructions:

For the grilled cheese

1. Spread one side of each slice of bread with the butter and sprinkle with a little garlic salt.
2. Heat a large skillet or grill pan over medium heat and add 4 slices of bread, butter side down (or 2 at a time if your skillet is smaller).
3. Top with cheese, layering on starting with the smoked cheddar, Monterey Jack and ending within the shaved asiago. Place remaining slices of bread on top, butter side up.
4. Cook until golden brown, and cheese is melting, about 5 minutes. Flip and cook for another minute or two until the other side is golden brown, and the cheese is fully melted.
5. Serve hot with tomato soup for dipping.

For the tomato soup

1. Heat olive oil in a dutch oven or heavy pot over medium-high heat. Add onion, carrots and celery and cook for 3 minutes.
2. Add garlic, Italian seasoning, red pepper flakes, salt and pepper and continue to cook for another 3 minutes to toast the spices and until the veggies are starting to soften.
3. Add butter, tomato paste and flour, stirring to create a thick paste that coats the veggies and cook for 1 minute.
4. Add canned whole tomatoes. Cook until tomatoes are starting to break down, about 5 minutes.
5. Add vegetable broth. Bring to a boil and reduce heat to low. Simmer for 10 minutes.
6. Transfer the mixture to a blender or use an immersion blender to blend the soup until smooth. Feel free to leave some chunks of vegetables if you prefer.
7. Return pot to heat and add lemon juice and coconut milk or regular milk if you prefer. Season with additional salt and pepper, as needed. Let cook for about a minute until the soup is heated through.
8. Serve with a swirl of extra coconut milk and some shaved asiago or parmesan on top.