Grown Up Tomato Butter Gruyere Grilled Cheese and Tomato Soup

Grown Up Tomato Butter Gruyere Grilled Cheese and Tomato Soup

Tomato Soup

• 1 tbsp EVOO
• 1 tbsp butter
• 1 small yellow onion (chopped)
• 3 cloves garlic (minced)
• ½ tsp Red Pepper Flake
• 1 tbsp tomato paste
• 28 oz San Marzano Tomatoes
• 1 cup chicken bone broth
• 1 tbsp brown sugar
• ¾ cup evaporated milk
• Salt + Pepper to taste

Grilled Cheese

• 6 tbsp butter (room temperature, divided)
• 1 tbsp tomato paste
• 8 slices good white bread (or sourdough)
• 12 slices white American cheese (1 oz slices)
• 8 oz Gruyere cheese (freshly grated)

1. Make your soup. Add 1 tbsp oil to a medium saucepan over medium low heat. When the oil shimmers, add your onion, season with salt and cook, stirring occasionally, till translucent. Add your garlic and red pepper flake and cook until fragrant, another 30 seconds or so. Add your can of San Marzano tomatoes, bone broth (I like to use the bone broth to swish any remaining tomato sauce out of the can) and sugar and stir to combine, then season with a little salt + pepper. Simmer for 30 minutes, or until reduced by at least a third, then blend using an immersion blender (or transfer to a standard blender). Once smooth, add your evaporated milk and heat again. Check for seasoning and let sit at a low heat while you make your grilled cheese.
2. While your tomato soup is simmering, make the tomato butter. Mash 4 tbsp of the room temp butter with 1 tbsp tomato paste until combined and smooth. Season with salt and set aside.
3. Prep your grilled cheeses. Schmear one side of each slice of bread with 1/2 tbsp of tomato butter. Have your cheeses ready and waiting.
4. Cook your grilled cheese. Add 1/2 tbsp butter to a skillet over medium low heat, then add one slice of bread, tomato butter side down, to the pan. Top with a slice and a half of American cheese, 2 oz of shredded gruyere, another slice and a half of American cheese, and the other slice of bread, tomato butter side up. Flip when golden brown and the tomato has caramelized a bit (yum).
5. Serve your grilled cheeses with tomato soup (and with every intention of dipping every bite into that yummy soup) and enjoy!

• The amount of American cheese used here works great for a standard-sized slice of white bread. If you’re using a longer slice (maybe from a slice of sourdough, two slices laid next to each other fits better. If you want to cut back on the amount of cheese, you can omit the American cheese that would top the gruyere, but honestly, YOLO, amirite? 
• Nutrition uses Nature’s Own Perfectly Crafted Artisan White (not sponsored, just a fan – not necessarily of the ingredients, but it’s just a great size/thickness and really fluffy!)
• This is a high calorie food! Some things, you just shouldn’t skimp on. Life’s too short not to just go for it every once and a while, especially with something like grilled cheese. However, check out the protein and those micronutrient highlights! On a day like this, I would prioritize low calorie, high protein/fiber meals and snacks around this one. Roasted chicken and veggies, and mixed berries with yogurt, cinnamon and honey are a couple of my favs! 

Micronutrient Highlights

181% calcium, 144% phosphorus, 131% vitamin A, 96% vitamin B12, 63% vitamin C, 60% zinc, 57% vitamin D, 50% selenium, 49% vitamin B2, 32% iron

Main CourseAmericanamerican cheese, brown sugar, butter, cheese, chicken bone broth, evaporated milk, extra virgin olive oil, garlic, grilled cheese, gruyere cheese, red pepper flakes, san marzano, tomato, tomato butter, tomato paste, tomato soup, yellow onion