Gourmet Grilled Cheese + Homemade Tomato Soup = The ULTIMATE Comfort Food

While there may be little agreement in the world today, one thing I think we can all agree on is that grilled cheese with tomato soup is good for the soul.  So that’s exactly what I decided I would make for our Boo(z)k(e) Club’s annual Christmas party and white elephant gift exchange on Sunday.  Well, Velveeta is not my style and canned tomato soup makes me gag, so I decided to go the gourmet route.

For how many restaurants this city has, it is decidedly lacking in gourmet grilled cheese.  Last time I was in Sioux Falls for a couple of days, I had Chedd’s no less than three times.  You can’t find a restaurant open downtown on a Sunday night, but you’ll find a damn good grilled cheese.  Come on D.C. step up to the plate.  In the meantime I’ll be here, hanging out with my griddle and a block of stinky cheese.We think of grilled cheese as a simple food, but there are really endless delicious flavor combinations.  You need the essentials: high quality bread, good cheese, and 2-3 toppings that compliment the bread and cheese.  From there, you can get creative.

Pumpkin, Caramelized Onion and Brie

-Bread: Cinnamon Raisin
-Cheese: Brie
–For the pumpkin:  Heat canned pumpkin (not pumpkin pie filling!) in a small saucepan over medium heat.  Stir in a 1/4 tsp nutmeg, ground pepper and a dash of salt.
-For the onions: Heat olive oil over medium heat.  Cook one thinly sliced yellow onion until soft and  translucent.  Stir in 1 tsp brown sugar and 1 Tbsp balsamic vinegar and cook slowly for about 30 minutes, until caramelized.
-Assembly: Spread pumpkin on both sides of bread.  Add generous amount of brie and caramelized onions.  Cook on the panini setting on a griddle, or in the oven at 400F.

Fig, Goat Cheese and Prosciutto (my “go to” combo!) 

-Bread: Cinnamon Raisin
-Cheese: Chèvre
-Prosciutto, baked at 375F for a couple of minutes.
-Trader Joes’s fig butter, Adriatic fig spread, or other fig jam.
-Assembly: Spread fig butter on both sides of bread.  Add generous amount of goat cheese and 1-2 slices of prosciutto per sandwich.  Cook on the panini setting on a griddle, or in the oven at 400F.

Homemade Tomato Soup

(*Accidentally) adapted from Cooking Light

Ingredients

• 1 cup vegetable broth
• 1 tablespoon brown sugar
• 3 tablespoons balsamic vinegar
• 1 tablespoon low-sodium soy sauce
• 1 cup coarsely chopped onion
• 5 garlic cloves
• 1 Tablespoon olive oil
• 2 large (28-ounce) cans diced tomatoes
• 3/4 cup half-and-half
• Fresh or dried basil
• Salt and pepper, to taste
• Love

1. Heat olive oil in a dutch oven over medium heat.  Add onion and garlic and cook until soft and translucent, about 5 minutes.
2. Add tomatoes, broth, brown sugar, balsamic vinegar and soy sauce and bring to a boil.  Reduce heat and allow to simmer for 10 minutes.
3. Transfer to a food processor or blender and add cream.  Pulse to desired consistency.  I like to leave some chunks.  Stir in salt, pepper, basil, and love, to taste.

Serves 4-6

Johanna