Tomato Soup

Rich tomato soup with grilled cheese.

Saute aromatics.

  • Olive oil, 100 g
  • Onion, 150 g Roughly chop.
  • Garlic, 2 cloves Roughly chop.

In large saucepan, gently sauté onion and garlic in oil until softened.

Blend soup.

  • Bread, 60 g Tear into small pieces.
  • Tomatoes (canned), 1600 g Two 28-ounce cans.
  • Vegetarian bouillon
  • Water, 500 g

Add ingredients to saucepan and stir to combine.

Blend using stick blender, or in batches in countertop blender.

Bring soup to a gentle simmer.

Make grilled cheese.

  • Bread, 8 slices
  • American cheese, 8 slices
  • Butter

Preheat griddle. Add a few pats of butter and spread around with spatula.

Place down four slices of bread, top with cheese, then top with four remaining slices of bread. Grill for a few minutes, flip, and grill for a few minutes more.

Finish and serve.

  • Salt
  • Black pepper

Season soup to taste. Serve with grilled cheese.