Tomato Soup & Prosciutto Grilled Cheese
Ingredients
Grilled Cheese
- favorite bread
- prosciutto
- goat cheese
- butter
Tomato Soup
- 3 lbs of tomatoes (I used Campari and Roma)
- 2 yellow onions, chopped
- 3 T minced garlic
- 1/4 c olive oil
- 2 T butter
- 28 oz. can whole tomatoes
- 2-3 handfuls of basil leaves
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 4 cups chicken broth
- 1/4 tsp crushed red pepper (optional)
- S&P to taste
Instructions
Grilled Cheese
- butter both sides of each bread and place one side down in a heated pan on the stove
- once browned, flip over and spread goat cheese and place slices on prosciutto on one slide of bread
- top with the other slice of bread, browned side down
- flip over sandwich and cook until cheese starts to get “gooey” looking
Tomato Soup
- cut tomatoes in half lengthwise and toss in olive oil, salt and pepper
- roast ~40 min @400F
- after the tomatoes are roasted, melt butter in a pan on the stove
- add onion, garlic, crushed red pepper and salt and sauté til onions are translucent
- then add in canned tomatoes, roasted tomatoes and chicken broth
- add salt and pepper to taste
- simmer the ingredients for ~40 min
- to blend the soup, either use an immersion blender or let it cool and transfer to a blender or food processor
- serve with your grilled cheese and enjoy!
