Tomato soup and grilled cheese. Ah the velvety tomato goodness, the crisp edges of bread, and gooey cheese! What could be better on a cold day when you don’t want to cook? But what are you to do when you are gluten free, buy a can of tomato soup? Pssh make your own in less time it takes to drive to the store and back!
I cannot lie: my favorite part of tomato soup and grilled cheese is dipping the sandwich! It’s a lot of fun to serve the soup in mugs for the best dunking.
Quick Tomato Soup
Heat a 3 quart pot to medium high. Chop 1 onion, and peel 3 garlic cloves. Add 1 tablespoon of extra virgin olive oil to the pot, add the onion and garlic. Cook stirring occasionally for about 10 minutes, until onions are golden. In a blender combine a 28 ounces can of whole tomatoes, the contents of the pot, 1 tablespoon of Better Than Bouillon and blend until smooth. Pour back into the pot, simmer for at least a few minutes and up to 10 minutes. Add 1 pint of warm whole milk, sea salt (don’t add too much, the bread and cheese will be salty), and fresh cracked pepper to taste. If soup is too thick for your liking thin with some water or milk. Bring the soup back to a simmer. Serve in mugs, or deep soup bowls and with grilled cheese.
Grilled Cheese Sandwiches
Heat a fry pan to medium low. Add 1 teaspoon of butter to pan, add a slice of gluten free bread, cook until lightly golden. Repeat for other slice of bread. Assemble sandwich with toasted bread sides inward with 2-4 tablespoons of cheese. Add sandwich back to pan to brown on both sides. You can also toast in a non-stick skillet without using butter. The biggest advantage is no greasy fingers!
Cheese suggestions: Fresh mozzarella, sharp cheddar, goat cheese, or gruyere.
Other filling ideas: 1 tablespoon sliced roasted pepper, 1 teaspoon green onion or chives, 1 thin slice tomato, thin slices of avocado, or a few leaves of fresh basil.