SOUP
INGREDIENTS:
- 10 tablespoons butter (Kerrygold)
- 3 tablespoons avocado oil
- ½ yellow onion (chopped)
- 12 garlic cloves (minced)
- 2 28 ounce cans organic diced tomatoes
- ½ tablespoon garlic powder
- 2 tablespoons organic dried basil
- 1-2 tablespoons sea salt
- 1-2 tablespoons ground black pepper
- 2/3 cup organic gluten free flour
- 2 cups organic grass fed heavy cream
- 1 cup whole organic grass fed milk
- ¼ cup organic basil (chopped)
GRILLED CHEESE
INGREDIENTS:
- 3 tablespoons butter (Kerrygold)
- 6 slices of sourdough bread/vegan marios gluten free sourdough bread
- ½ block grass fed cheddar
- 1 tablespoon organic mayo
INSTRUCTIONS:
- Heat a 12-quart large stainless-steel pot to medium heat.
- Once heated, add the avocado oil.
- Once the oil is heated, add the onions.
- Cook until transparent.
- Then, add the garlic. Cook until fragrant.
- Then, add the diced tomatoes. Bring the heat down to low.
- Stir together, and then add the garlic powder, sea salt, black pepper, and dried basil.
- Mix altogether. Once, mixed, cook on low. Put the lid on the pot, and simmer on low for 20 minutes. (Stir once, maybe, every 5 minutes; you just don’t want the mixture to stick or burn).
- While the soup is cooking, get the grilled cheese ready.
- Cut the cheddar into slices.
- If you like mayo, cover the inner slices of bread with mayonnaise.
- Then, add the cheese to one slice on top of the mayo, and then cover with the top layer (mayonnaise side in).
- Once assembled, put butter on one outside slice of bread. Repeat for however many sandwiches you are doing.
- Heat a large cast iron skillet to medium-high heat.
- Once heated, add the sandwiches to the pan butter side down.
- Cook on each side until crispy. (These will likely cook and be flipped while you are continuing to make the soup.)
- Then, remove the lid. Take an immersion blender (mine is kitchen-aid), and blend the tomatoes, onions, and garlic until smooth. It takes maybe 5 minutes.
- Then, set the tomato soup aside.
- In a medium sized cast iron skillet, melt the butter. Then, add in the flour. Mix the butter and flour together so that it creates a paste like mixture.
- Then, slowly add in the cream and milk. I add in maybe 2/3 of a cup at a time. Mix well each time you add in the milk.
- The milk should thicken up like you are making a sauce for mac and cheese.
- Then, add some salt and pepper to taste and add to the tomato sauce.
- Once mixed together well, put the lid back on and cook the soup on low for 5 minutes.
- Then, add in the basil, and serve.
