Tomato Basil Soup with 3 Cheese Elevated Grilled Cheese

Tomato soup with grilled cheese has always been an easy go to comfort meal that makes appetites of all ages happy. Next time you are craving this favorite childhood staple try stepping outside of your comfort zone to elevate your experience. Swap out the canned soup and American cheese singles for fresh ingredients sure to please anyone!

Tomato Basil Soup Ingredients

• 18 Roma Tomatoes

• 1 diced Yellow Onion

• 1 head of Fresh Garlic

• 14 oz. can of Diced Tomatoes

• 32 oz. Chicken Broth

• 1 c. Heavy Cream

• Olive Oil

• 1 tsp. Italian seasoning

• Fresh Basil Leaves

• 1 tsp. Sugar

• Salt and Pepper to taste

Instructions

• Preheat oven to 425.

• Cut off head of garlic placing on top of aluminum foil drizzling with olive oil, salt, and ground pepper. Fold up the aluminum foil and twist to seal.

• On a large sheet pan, drizzle the roma tomatoes with olive oil, salt, and pepper. Arrange the tomatoes flat side up.

• Place the garlic head on the same pan with the tomatoes. Roast for 45 minutes, flipping halfway through the cook time.

• Heat olive oil over medium-high heat in a large pot. Add in diced onion cooking until sautéed , followed by Italian seasoning.

• Stir in chicken broth, roasted tomatoes, canned diced tomatoes, and fresh basil leaves. Squeeze in roasted head of garlic cloves.

• Bring to a boil, seasoning with salt and pepper. Simmer, uncovered, stirring occasionally for 20-30 minutes.

• Blend soup with an immersion blender to desired consistency adding in the sugar. Season with additional salt and pepper.

• Stir in heavy cream to taste, simmering for another 1-2 minutes.

• Garnish as desired and enjoy!

3 Cheese Elevated Grilled Cheese Ingredients

• 2 slices of Artisan Bread

• 2 slices of Muenster Cheese

• Shredded Sharp White Cheddar Cheese

• Shredded Alpine Blend Swiss and Gruyère Cheese

• Mayonnaise

• 2 Yellow Onions

• 2 tsp. Rosemary

• 1 tsp. Brown Sugar

• 6 tbsp. Butter, divided

• Olive Oil

Instructions

• Coat skillet with 3 tablespoons of butter and olive oil,, heating on medium-high heat. Stir in diced onions, salt, pepper, 1 teaspoon of rosemary

• Stir in brown sugar to onion mixture.

• Once onions are soft and brown transfer to a plate.

• Spread mayonnaise to one side of each piece of the bread.

• Over medium heat add in the remaining butter and rosemary, swirling mixture to coat bottom of the skillet.

• Add both pieces of bread to the skillet mayonnaise side down cooking until golden brown.

• Immediately add the cheese to one slice of the bread followed by the caramelized onions.

• Sandwich the bread together cooking on low until the cheese has fully melted.

• Transfer to plate, slice, and enjoy!