o 2 pounds Tomato Seconds, quartered
o 1 cup Chicken Bone Broth
o ½ tsp. salt, plus more to taste
o ¼ tsp. garlic powder
o Optional: fresh basil leaves
o Shredded cheese (see notes)
o Butter, softened
1. Pour chicken stock into a saucepan over medium heat.
2. Place quartered tomatoes (as well as basil, if using) into a blender until smooth. Pour into saucepan and add salt and garlic powder. Cook for 20-30 minutes uncovered, stirring often, until desired consistency is reached.
3. Meanwhile, preheat a heavy-bottom pan over medium-low heat and butter one side of each bread slice needed.
4. Assemble sandwiches by piling shredded cheese in-between unbuttered sides of bread.
5. Place sandwiches in preheated pan, evenly spaced. Allow to cook without disturbing until they start to golden and easily release from the pan. Flip and repeat on the other side.
6. Remove from pan and allow to rest for a few minutes before slicing or biting; so all of that cheesy goodness doesn’t run onto your plate!
7. The tomato soup should be reduced by now to a desirable thickness. Taste and add more salt if necessary before serving. Garnish with any leftover herbs for a nice touch.
· The cheese topic is highly debated. Between types (and combinations of types!) of cheeses and the amount used – everyone has their own preferences. 6-ounces is the average for one grilled cheese sandwich made from a large loaf.
· Don’t have basil on-hand, but would still like an extra ‘something’? No problem! What does work (from experience!): -Add a couple sprigs of fresh thyme, remove before serving. -Add 1/8 tsp. dried Italian seasoning. -Add aged Balsamic vinegar to the saucepan along with the blended tomatoes. -Add roasted red peppers and/or caramelized onions to the blender. *If you like it hot, add roasted peppers or red pepper flakes to the blender along with the tomatoes.
· If you prefer a creamy tomato soup - simply stir in heavy cream, sour cream or whole milk at the end. Reduce heat to low and cook for 5 minutes longer.
· Have you ever tried a light-spread of mayo on the inside of your grilled cheese? It sounds strange, likely. BUT, if you love a creamy, extra-gooey grilled cheese – I highly suggest giving it a try!