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Tomato Soup and Sourdough Grilled Cheese

Creamy and rich, homemade tomato basil soup infused with bone broth and parmesan cheese. Then paired with the best cheddar, sourdough grilled cheese of your life.
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Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Creamy Tomato Basil Soup
  • 2 tablespoons grass fed butter
  • 1 teaspoon fresh minced garlic or garlic powder
  • ¼ cup organic kamut flour or all purpose unbleached flour
  • 1 tablespoon organic dried basil or freshly cut basil
  • 2 tablespoon hot honey or pinch red pepper flakes
  • 1 teaspoon sea salt
  • 1 14.5 oz can organic fire roasted tomatoes slightly blended so the tomatoes are not too chunky in the soup
  • 1 14.5 oz can of organic tomato sauce
  • 2 ½ cup organic whole milk or milk of choice
  • ½ cup organic bone broth organic chicken stock
  • ½ cup freshly grated parmesan cheese
Sourdough Grilled Cheese
  • 1 sourdough loaf, sliced preferably wheat with rye
  • 2 tablespoons grass fed butter
  • Tillamook sharp cheddar cheese, sliced as many as needed

Equipment

  • 1 stainless steel 8 qt pot
  • 1 small blender or emulsion blender
  • 1 griddle or cast iron pan
  • 1 Whisk
  • 1 Measuring Cup Set

Method
 

Creamy Tomato Basil Soup
  1. Start by collecting all the ingredients needed to make the soup and prepare them so they are ready to be used.
  2. Begin by placing the pot onto the stove over medium heat and melt the butter. Once the butter has melted add the garlic and saute until aromatic. Then whisk in the flour until a past forms.
  3. Mix in the basil, hot honey, sea and sea salt and then slowly whisk in 2 cups of milk. Bring to a boil until thickened.
  4. Stir in the fire roasted tomatoes, tomato sauce and bone broth. Cook about 7 minutes until steamy.
  5. Remove the soup from the stove and sprinkle in the freshly grated parmesan cheese. Give it a quick whisk.
  6. Allow the soup to cool slightly while preparing the grilled cheese.
Sourdough Grilled Cheese
  1. Heat the griddle to 350 F and warm one side of the bread.
  2. Remove the bread and grease the hot griddle with 1 tablespoon of butter.
  3. Place the bread warm side up onto the buttered pan and add the cheese. Then add another piece of bread, warm side down on top of the cheese bread to make a sandwich.
  4. Place a large plate on top of the grilled cheese to get it crispy for about 5-7 minutes.
  5. Remove the plate, flip the sandwich and cook the other side. Place the plate back on top and cook for 5-7 minutes.
  6. Cut the grilled cheese sandwich in half and serve with a generous bowl of creamy tomato soup.
  7. Store any leftover soup in an airtight container in the refrigerator for up to 7 days.