Eating In // Tomato Soup & Jalapeno-Cheddar Grilled Cheese

This recipe is something of a classic. Pretty much everyone grew up eating grilled cheese with tomato soup. This is the Goldmine version. 

For the soup:

Serves 4

• 2 cans of San Marzano whole peeled tomatoes
• 1 medium yellow onion
• 4 cloves of garlic
• 2 tbls. of fresh basil 
• 3 tbls of heavy cream (optional) 
• salt and pepper. 

1. Start by chopping the onion and garlic and then saute them in a soup pot over medium-high heat  until they are fragrant and translucent. 
2. Add the tomatoes and bring the pot to a simmer. Using an immersion blender, food processor, or a regular blender to blitz the tomatoes and onion. 
3. Bring the soup back to a simmer and let it go for about 10 minutes. Add the basil and cream just before serving. 

For the grilled cheese:

• 1 package of sliced sharp cheddar
• 1 loaf of jalapeno-cheddar loaf (from Trader Joes- regular bread works too)
• 3 tbls. unsalted butter

1. Slice the bread and layer the cheese onto the bread slices. 
2. Add the butter to your pan and melt over medium heat. Add the sandwich and gently cook it until the bread is golden and the cheese it melted. 

Recipe by:

Megan Forbes

Photos by:

Christina Hussey