I don’t know about you, but after a crazy, busy holiday my family is desperately in need of an easy, cozy, homemade meal.
I am not a huge cream of bla bla bla soup, HOWEVER, this cream of tomato soup is creamy and wonderful. And, as always I have to have some bread to go along with my soup, but I couldn’t resist throwing some cheese on the bread. And, then it ended up that plain bread wasn’t quite good enough so Mr. Handsome went ahead and got some Asiago Cheese Bread. Ok, now my life is complete. So, thank you to the Mr. for pulling off such a fantastic dinner.
This soup is super easy to make and I think everyone needs a good comfort meal every now and again. Plus, because I don’t drink nearly enough milk, I have to find other ways to get a little more dairy into my diet. I’m fully aware of how important dairy is and I need the calcium especially. Osteoporosis is not something that I want to deal with, and because I struggle with drinking milk, my mind is always searching for a way to add it into meals. I’m sure that at least half of you are the same, right?
This soup is really similar to the Roasted Tomato Caprese Soup, but it’s smooth and creamy and the three cheese grilled cheese is definitely the star. The bomb diggity. The savory deliciousness. Mmmmm I love a good grilled cheese. In fact, we have leftovers, soooo I’m going to go eat lunch.
- 8 1/2 Cups Tomatoes, quartered (We used Beefsteak)
- 1/4 Cup Basil, chopped
- Salt and Pepper
- 2 Cloves of Garlic, sliced
- 1 1/4 Cup Milk
- 1 8 Oz Can Tomato Sauce
- 4-6 Slices Asiago Cheese Bread
- 2-6 Slices Provolone
- 2-6 Slices Cheedar
- 2-6 Slices Swiss
- Place the tomatoes on a baking sheet and drizzle with olive oil, sliced garlic and basil. Roast in the oven at 425 for 30 minutes. Place the tomatoes, basil and garlic in a blender and puree until smooth.
- Heat a large stock pot over medium high heat and add the tomato mixture. Bring to a boil and immediately turn down to low. Stir in the milk, salt pepper and tomato sauce. Heat thoroughly and serve with grilled cheese
- Place 1-2 slices of each cheese on the bread and place another slice on top. Butter the top piece of bread. Heat a grill pan or skillet over medium heat. Add the sandwich, butter side down, and cook for 3-4 minutes or until golden. Butter the other slice of bread in the meantime, so that when you flip the sandwich over the butter will create a golden sammy. Flip, cook an additional 3-5 minutes and serve immediately.
*I am in a working partnership with the Utah/Nevada Dairy Council, however the opinions remain my own.