Ingredients
Tomato Soup
4 beefsteak tomatoes, quartered
1 red pepper, halved with seeds removed
½ yellow onion, cubed
1 whole bulb garlic, halved
fresh basil leaves
fresh thyme
¾ c preferred stock
¾ c heavy cream
2 tbsp tomato paste
1 tbsp sugar (optional)
2 tbsp balsamic glaze
2 tbsp oregano
1 tsp red pepper flakes
⅛ tsp cayenne pepper (optional)
salt and pepper, to taste
olive oil
Truffle Grilled Cheese
1 french loaf, sliced
mayonnaise
2 tbsp cream cheese
1 tbsp goat cheese (optional)
¾ c gouda
¾ c sharp cheddar
1 tbsp fresh parsley
½ tbsp truffle oil
1 tsp truffle salt
Croutons
crusty bread (we used sourdough)
olive oil
Directions
Tomato Soup
Step 1
Preheat the oven to 400°.
Step 2
Place tomatoes, red pepper, onion, garlic, fresh basil leaves (we used about 10), and a few sprigs of thyme in a baking dish and drizzle with olive oil. Sprinkle with 1 tbsp of oregano, red pepper flakes, and salt and pepper to taste. Massage spices into the vegetables until evenly coated. Cover with foil and place in the oven.
4 beefsteak tomatoes, quartered
1 red pepper, halved with seeds removed
½ yellow onion, cubed
1 whole bulb garlic, halved
fresh basil leaves
fresh thyme
1 tbsp oregano
1 tsp red pepper flakes
1 tsp salt and pepper, to taste
olive oil
Step 3
Cook in the oven for about 45 minutes or until vegetables are soft and will blend easily.
Step 4
Remove vegetables from the oven and let cool. Squeeze garlic cloves out of the casing and add all of the vegetables to a blender. Blend until smooth.
Step 5
Pour blended vegetables into a large sauce pot and turn the burner to medium heat.
Step 6
Add in stock, heavy cream, tomato paste, balsamic glaze, sugar, 1 tbsp oregano, cayenne, and salt and pepper. Cover with a lid and let simmer on low for 15-25 minutes, stirring occasionally (this helps the flavors marry). Taste and adjust seasoning as needed.
¾ c preferred stock
¾ c heavy cream
2 tbsp tomato paste
1 tbsp sugar (optional)
2 tbsp balsamic glaze
1 tbsp oregano
⅛ tsp cayenne pepper (optional)
2 tsp salt and pepper, to taste
Step 7
Serve hot. Garnish with heavy cream, olive oil, parmesan, and chopped basil. Enjoy!
Truffle Grilled Cheese
Step 1
In a bowl, combine cream cheese, goat cheese, gouda, sharp cheddar, parsley, truffle oil, and truffle salt.
2 tbsp cream cheese
1 tbsp goat cheese (optional)
½ c gouda
½ c sharp cheddar
1 tbsp fresh parsley
½ tbsp truffle oil
1 tsp truffle salt
Step 2
Divide cheese mixture into thirds and scoop onto slices of bread.
1 french loaf, sliced
Step 3
Pair two slices together to make a sandwich and spread a thin layer of mayonnaise on the outside of each slice.
mayonnaise
Step 4
Fry sandwiches in a pan until each side is golden brown and the cheese is melted. Enjoy!
Croutons
Step 1
Preheat oven to 400°.
Step 2
Rip crusty bread into small pieces. Drizzle with olive oil and place in the oven for 5-7 minutes
crusty bread (we used sourdough)
olive oil
