Tuesday, November 15, 2011
Grilled Cheese and Tomato Soup: My Way
I started to feel better around lunch time but the headache was still lingering. (Don't worry. In the battle of Ashlie vs Headache, eventually, Ashlie reigns supreme.) I wanted something to eat that I couldn't normally have at work, and something that would make me feel better on an otherwise ick day. Tomato soup and a grilled cheese sandwich was just the thing. This meal is probably my #1 thing to eat in the world. IN THE WORLD. (Ok. It may be tied with homemade nachos. I can't pick just one #1 that would be crazy!) There is something about the simplicity of tomato soup and grilled cheese that hits the spot. This is "my way," for today only, because I change it up based on what I have around. This time, I had manchego, cheddar, and arugula. So. Good. I had never had manchego cheese before but for some reason it caught my eye in the grocery store. It's a sheep's milk cheese, creamy and a bit tart, sort of like a tamer goat cheese.
Before I give you the recipe, I need to alert you to something. Are you sitting down? Prepare yourself, because I'm about to drop a bomb. My tomato soup starts with...Campbell's. That's right, peeps, Campbell's condensed, full of sodium, tomato soup. Could I make it from scratch? Probably. Even so, there is something about this can that just makes my heart happy. I used to make tomato soup back in my college days and there is just something classic about it, that I can't abandon.
1 can campbell's condensed tomato soup
1 can organic low fat milk
2 tsp dried oregano
1 tsp dried thyme
7 cherry tomatoes, cut in half
Sriachi to taste
Make soup according to can instructions: pour can contents into small pot. Add one soup can full of milk, and put over low heat. Add ingredients and let simmer for 5 minutes until ingredients blend. Add tomatoes and cook for 2 more minutes. Stir to taste. (Note: normally I say always add salt to your dish, but this canned soup is naturally pretty salty, so you should do fine to omit extra.)
Grilled Cheese Sandwich
2 pieces whole wheat bread
Brummel and brown yogurt butter
2 ounces manchego
Small handful of arugula
2 ounces cheddar
Butter both slices of bread and heat non-stick skillet to medium. Assemble sandwich on bread, butter side down, with manchego, arugula, and cheddar. Put other piece of bread on top, butter side up and cook 4-5 minutes until cheese is melted. Flip sandwich and let cook for 2 more minutes. Serve and bask in its deliciousness.