Happy Valentine’s Day!!!! I try to spend every day like it is Valentine’s Day, telling Michael how much I love him, loving my family, my friends, my dogs, and always being kind to others. What are your Valentine’s Day plans this year?
When I think of what makes me happy when it comes to food, it isn’t something incredibly fancy or highly intricate, it is the simple comfort food that melts in your mouth and makes you feel good. We have created an elevated grilled cheese and tomato soup combo for you, a more decadent version of a loved classic. So enjoy our heirloom creamed tomato soup with a Swiss Gruyere Emmentaler grilled cheese sandwich!
*It helps to have a blender, sieve, and food brush handy, and if you cannot find a bag of grated cheese, just buy blocks and grate equal amounts.
Ingredients: serves 4
Soup:
6 large heirloom tomatoes
1 large can whole peeled tomatoes
¼ cup heavy cream
2 Tablespoons unsalted butter
1 Yellow onion
1 Tablespoon olive oil
3 cloves garlic
Parmesan rind
3 sprigs fresh thyme
Pinch of salt
Grilled Cheese Sandwich:
Block of soft baby Swiss cheese
Grated bag of Emmentaler and Gruyere cheese (they will be under fondue cheeses)
Sliced sourdough bread
1 Tablespoon melted butter
Start by assembling your mise en place by dicing the onion and garlic and setting aside, and then chopping the heirloom tomatoes and canned tomatoes. In a large sauce pan heat oil, then add onion and garlic and cook about 5 minutes until translucent.
Add tomatoes, then parmesan rind, thyme sprigs. When you add the rind make sure that there is no paper stuck to it. Put to medium heat and let cook 25 minutes. Remove the rind and the thyme.
In small batches (if it is too large you may burn yourself), puree the tomato soup. Pour the mix into a sieve over a bowl, and using a spoon push through the sieve until you are only left with the fiber and no liquid. Discard of the fiber. Do this until all of the soup has been strained.
Pour the soup back into the sauce pan, turn to medium heat. Add butter, pinch of salt, and cream. Stir. Return to medium low to keep warm.
To make the sandwich melt a Tablespoon of butter in a bowl, then brush both sides of bread with butter, not so much that the bread will be soggy. Heat a pan to medium high heat.
Place first piece of bread in the pan. Let heat for 3 minutes, then add Emmentaler and Gruyere, then Baby Swiss. Let cook for 2 more minutes. Add next slice of bread then flip, cooking the next side for about 3-4 minutes. You just want the bread to brown and crisp, but not burn.
To serve, slice sandwiches in half, and serve with small bowl of soup and a kiss!
