Monday, February 2, 2015

Tomato Basil Soup and the Perfect Grilled Cheese



Tomato soup and a grilled cheese is totally comfort rainy day food to me! Since I live in Arizona rainy days don't come very often but when they do happen I almost always mix this meal into the day! Bonus is that it is very kid and family friendly so my whole family eats it! This tomato soup just slides right down your throat and is so yummy. I paired this soup with a buttery grilled cheese with Kerrygold cheese inside it and it is rich and good! 



Tomato Basil Soup

5 tomatoes, peeled, seeded and diced
4 cups tomato juice
14 fresh basil leaves
1 Tablespoon sugar
1 teaspoon oregano
1/2 cup butter
1 cup heavy cream
salt and pepper

Place tomatoes and juice in a large pot over medium heat. Simmer for 30 minutes. Add the sugar ad oregano. Sit well. Then puree the tomato mixture along with the basil leaves, and return the puree to the pot. Place the pot over medium and add the butter. Stir until the butter is melted. Then slowly add in the heavy cream. Season with salt and pepper. Do not boil.



The Perfect Grilled Cheese
Your choice of bread
Kerrygold Garlic & Herb Butter
Kerrygold Dubliner Cheese


Preheat oven to 350 degrees F. Grab you favorite bread and generously butter it. Grab a cast iron skillet and place on a medium heat stovetop. Lay one piece of bread butter side down in your hot pan. Let the garlic butter sizzle and top your bread with shredded Kerrygold cheese. Lay down your other piece of bread butter side up and press the sandwich down with your spatula. But don't press down too hard. Check to see if your side down is golden brown or whatever color you would like it it to be and flip everything over. Press is dow with your spatula and cook until the bottom slice looks like the top slice. Once you are happy with the color finish it off in the oven on a baking sheet. Let bake for about 5 minutes or until all the cheese is melted. Take out of the oven and slice and enjoy!



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