Sunday, October 19, 2008

Italian Tomato Soup & Grilled Cheese (The LR Special!)

Today my husband made a request, which is very stange - he never requests meals! He asked me for "The LR Special" which is the one thing our college cafeteria made well, creamy tomato soup and grilled cheese with bacon. I didn't have any bacon in the freezer, so I told him it would have to be plain grilled cheese with white cheddar, but I could make some tomato soup from scratch. I made it up as I went along, clearing out the herbs in the areo garden to really add a nice fresh flavor!

Italian Tomato Soup and Grilled Cheese

1 tbsp. EVOO
1/2 yellow onion, grated
2 garlic cloves, grated
1 c. 2% milk
1 c. chicken stock
1 28 oz. can organic crushed tomatoes
Salt and Pepper
1/4 c. fresh minced Italian herbs (oregano, parsley, thyme and basil)
2 slices multi grain bread
2 slices white cheddar cheese
1/2 tbsp. butter

In a soup pot over medium low, sautee onion and garlic in EVOO. Cook for 5 minutes, add in milk, stock, tomatoes, salt, pepper and herbs. Cover and simmer for 20 minutes.
While soup simmers, butter one side of each slice of bread. Place buttered side down in a nonstick pan over medium. Top with cheese, other slice of bread, and cover. Flip after 4-5 minutes, or until cheese is melty and bread is brown.
Serve soup on it's own, or sprinkle with cheese, herbs, sour cream, or a splash of cream.

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