Homemade Tomato Soup and Grilled Cheese Sandwich | Souptember

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Healthier fat source or cheaper alternative.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

More nutritious option or budget-friendly choice.

Welcome to the kitchen and introduction to the recipe.

Gather fresh tomatoes, onions, garlic, and basil from the garden.

Chop two large onions into small pieces to help them caramelize faster.

Heat olive oil and butter in a large Dutch oven over medium-high heat.

Add chopped onions to the pot, season with black pepper and seasoned salt to draw out moisture.

Caramelize the onions, starting on high heat, then reduce to low once they show color, scraping the bottom to prevent burning.

Clean and prepare the tomatoes, removing blemishes.

Triple or quadruple the amount of garlic; use one whole head of garlic, smashing and chopping it before adding to the pot.

Once the onions are caramelized (about 15 minutes), add the garlic and warm it for 30-40 seconds without browning it.

Add the chopped tomatoes to the pot, season with more seasoned salt, and cover to help them break down.

Stir occasionally to prevent scorching as the tomatoes cook down and release their juices.

Prepare grilled cheese sandwiches by buttering each side of sourdough bread.

Spread balsamic caramelized onion fig chutney on one slice and fig jam on another for each sandwich.

Layer provolone and mozzarella cheese on top of the spreads.

Cook the grilled cheese sandwiches once the tomato soup is simmering.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens