Classic tomato soup and grilled cheese kicked up to Italian style!
Had a partial can of fire roasted tomatoes left from (link) chicken breast curry. Making a soup or is it a dipping sauce??? No matter, it will be yummy!Bread and a couple of chicken broth ice cubes from the freezer. Mozzarella and some butter for cooking. Will need a bit of milk later and some seasonings.
With the stick blender give the tomatoes a quick puree until smooth.
Place the frozen stock cubes into a small pan, add the pureed tomatoes and slowly bring to a simmer. Shake in a few spices. Italian seasoning, lemon pepper, and basil. Salt & pepper to taste. Do taste as the lemon pepper also has salt and pepper. I also add a bit of red pepper flake or dash of tobasco not ‘spicy’ just a touch of heat.
Meanwhile, butter two slices of bread – frozen is ok. Place one slice, butter side down in cool pan. Top with slices of mozzarella and the second slice of bread, butter side up. Slowly bring the pan up to medium heat, flipping the sandwich several times.
Bring the soup to a low simmer, don’t boil just a few little bubbles. Just to wake up the spices and bring the flavors together.
Get the sandwich nice and toasty, and the cheese fully melty. Don’t rush. Too often people cook grilled cheeses too quickly. Burned bread and raw cheese? nope!Turn the heat off under the soup, and add in a splash of whole milk.
Serve up the soup, and cut the sandwich in half diagonally.
Crispy outside, gooey inside! Almost like a mozzarella stick, but better.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
