Tomato Soup:
8 Medium tomatoes, peeled, seeded, and chopped.
2 Cloves of garlic, minced
4 Leaves fresh basil, chiffonaded
1-2 tsp sugar, depending on how acidic the tomatoes are
2 Tbsp butter
2 Tbsp AP flour
2 Cups chicken or vegetable broth
Melt the butter in a stock pot over medium heat. Once melted, mix in the flour and allow to cook until it turns golden in color. Add in the broth and combine well. Add in the tomatoes, garlic, basil, salt, and sugar, and reduce the heat to low to medium low. Simmer for 20-30 minutes, or until the tomatoes have broken down well. Adjust the salt and/or sugar as needed. Blend the soup either with a blender or (my new favorite kitchen toy) a wand blender to your desired smoothness. Top with a little more basil, or cheese, or crackers, or whatever you prefer!
For the sandwiches:
4 thick slices of bread
6 slices Swiss
6 slices white cheddar
6 slices chipotle Gouda
2 Tbsp unsalted butter
In a large pan, melt the butter over medium to medium low heat. Mop up the butter with one side of each slice of bread. Or butter the bread directly. I prefer the first. Place two slices of the bread butter side down in the pan. Layer three slices of each cheese on the bread, and top with the remaining bread. Cover with a lid, and cook until golden brown. Flip, and again cook until golden brown. If the cheese isn't fully melted, lower the heat, and continue to cook for a few moments longer. Remove from the pan, and rest for a few minutes to allow the cheese to congeal some. Cut in half, and eat!
Hope you enjoy!
