Sunday Supper: Indian Tomato Soup and Grilled Cheese Sandwiches

20120116-124455.jpgThis Sunday was bittersweet. My Packers lost which resulted in the San Francisco 49ers having home field advantage in next Sunday’s game. Instead of cooking all day like I normally do, I watched the game and then onto the Golden Globes for all of the red carpet glamour.

Today’s dinner is really easy. You can make this during the week or serve it for lunch with friends. The soup comes together in minutes and is a perfect complement to this three cheese sandwich. What you didn’t know is that I am famous for my grilled cheese sandwiches. The secret is the muenster cheese. Also, don’t skip the cilantro- it takes this soup to the next level.

What You Need
Fresh baguette bread
Provolone
Sharp Cheddar
Muenster Cheese
Unsalted Butter
1 can San Marzano diced tomatoes
1 small yellow onion
2-3 garlic cloves
2 T. Olive Oil
1T. Tomato paste
2 c. Vegetable broth
1 T. Curry powder
Salt & pepper
Cilantro For garnish

What To Do

In a large sauce pan, add 2 T. Olive oil over medium high heat. Dice your onion and add to the pan. Sprinkle with curry powder and stir. Mince the garlic clove then add to the onion being careful not to burn it. Sprinkle with salt and pepper. Stir and allow onions to become translucent approximately two minutes. Add the tomato paste to your vegetable stock. Stir to combine then add the can of tomatoes and the vegetable stock to the onions. Sprinkle with salt and pepper. Bring to a boil and allow to cook over high heat for 5 minutes. Reduce heat to medium and continue to cook for 15 minutes. Taste before serving to see if additional salt is needed.

While the soup is cooking, heat a griddle or frying pan over medium-high heat. Slice fresh baguette into one inch thick slices and butter one side of each slice. If your cheese isn’t already sliced, make sure the pieces aren’t too thick or they won’t melt all of the way. When the pan is nice and hot, place the buttered side down and space evenly. Stack each piece with a slice of each cheese and top with bread buttered side up. Turn heat down to medium and allow to become golden brown. Flip and brown. Slice each in half and serve with a cup of the soup topped with chopped cilantro.

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