Grilled cheese and tomato soup is one of the most delicious and easy-to-make food combos out there. Upgrade your kitchen with Misen's amazing cookware and knives! Go to https://bit.ly/3oCpzsb and use promo code BrianLagerstrom for 20% off your first order.

☕Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom

📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom

🔪MY GEAR:
APRON: https://amzn.to/37rXqgC
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
BREAD KNIFE: https://amzn.to/3j0vHWg
VITAMIX BLENDER: https://amzn.to/34ZkK2n
FINE MESH STRAINER: https://amzn.to/2IKyVkl
KUHN RIKON PEELER: https://amzn.to/2HTHeKq
MISEN 10" NONSTICK: https://bit.ly/3oCpzsb

------
RECIPE
------
TOMATO SOUP
▪2 28oz cans whole peeled tomato
▪1 medium red onion, chopped
▪30-40g or 8 cloves sliced garlic
▪50-60g or 4Tbsp (a very long squeeze) olive oil
▪15g or 2 1/2tsp salt
▪15g or 3 2/3tsp sugar
▪750g/mL or 3c chicken stock (+ additional 75g or so to thin soup if needed)
▪40g or 3Tbsp tomato paste
▪1 chipotle chili in adobo (optional)
▪Grated parm
▪Chives, minced
▪Additional olive oil (for garnish)
▪Pepper


Preheat oven to 450F/232C
Add canned tomatoes, onion, garlic, olive oil, salt, sugar, chicken stock, tomato paste, and chili in adobo to large baking dish or dutch oven. Stir ingredients to combine and roast in the oven for 1 hour, stirring halfway through.

After 60-75 minutes of roasting, remove from the oven, carefully ladle half of the “soup” into a blender, and blend on high until smooth (obviously this stuff will be hot so use caution) . Transfer to a fine mesh strainer over a sauce pot and force soup through to create a silky texture. Repeat with the second half of the unblended soup. If needed, add additional chicken stock to thin to desired consistency. Season to taste with salt. Hold soup over low heat to keep warm while you make the grilled cheese sandos.

Garnish with chives, olive oil, parm, and black pepper.


GRILLED CHEESE
▪125g or 1 stick butter
▪75g or 1/4c + 1 heaping Tbsp mayo
▪15g or 1Tbsp dijon
▪Basic hearty white bread (recipe here: BLT video: @ocBM)
▪Cheeses: american, gruyere, provolone

Add butter, mayo, and dijon to food processor. Process until smooth. Set aside.

Preheat nonstick pan over medium low heat.

Liberally spread butter/mayo/mustard mixture over one side of two slices of bread. Flip to non buttered side and layer down cheeses - slice american, slices gruyere, slice provolone, and another slice of american. Place in skillet,pressing down with spatula for about 30 seconds. Cook for additional 90 seconds or until side one reaches desired amount of brown. Flip to the second side and toast for an additional two minutes or until side two is golden brown and cheeses are melty.

#grilledcheese #tomatosoup #cheesepull


|| MUSIC ||
––––––––––––––––––––––––––––––
bensound.com
––––––––––––––––––––––––––––––

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!