There’s something comforting about toasted cheese sandwiches and tomato soup, which we’re kicking up a notch using herbs and roasted tomatoes. This entire meal, including soup and sandwich came in at approximately $7.25 for a family of 4.
For the sandwiches, I’m using Mexican Four Cheese, which includes Monterey Jack, Cheddar, Asadero and Quesadilla cheeses. But you can use whatever cheese you like. Using shredded or grated cheese allows the cheese to melt faster. Bring the cheese to room temperature and you’ll really notice a difference in how the cheese melts. I’m adding fresh thyme for my herb but again, use what you like or what’s on sale. And as I always say, you can pick up a fresh herb plant for about the same price you’ll pay for a small packet of herbs at the grocery store. Our soup is rich and flavorful because we roast the tomatoes first. The soup becomes vegan when you use vegetable broth versus chicken and you omit garnishing with sour cream.
ROASTED TOMATO SOUP –
Prep Time: 5 minutes
Cook Time: 1 hour, 15 minutes
Serves: 4 for approx. $3.75
Ingredients:
- 1 1/2 pounds Roma tomatoes, rinsed and quartered
- 3 tablespoons butter, divided
- Kosher salt
- Fresh black pepper
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 3 cups chicken or vegetable broth – use gluten free broth for a GF soup
- pinch of red pepper flakes
- sour cream and fresh chopped basil if desired for garnish
Directions –
Preheat oven to 400 degrees. Line cookie sheet with parchment paper. Toss tomatoes, 1 1/2 tablespoons olive oil, salt, and pepper together. Roast 45 minutes.
Once tomatoes are cooked…heat large saucepan over medium heat. Add 1 1/2 tablespoons olive oil and sauté onions and garlic until onions are slightly browned and soft. Add broth, roasted tomatoes and red pepper flakes. Bring soup to a boil and simmer 25 minutes.
Remove soup from heat and let cool slightly. Puree with immersion blender or in blender.
Garnish with sour cream and fresh basil leaves if desired.
*If using a blender, puree in batches and don’t fill the blender all the way up. You might need to keep the lid slightly open so the steam can escape. If you fill the blender up full with hot soup, it can run over.
TOASTED CHEESE & HERB SANDWICH –
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4 for approx. $3.45
Ingredients:
- 4 tablespoons butter, at room temperature*
- 8 slices bread (day old works great and you can save 50% sometimes buying it this way)
- 8 ounces shredded or grated cheese, at room temp
- 4 to 5 sprigs thyme (or any herb you like,) with leaves pulled off and/or chopped, depending on what you use
*Kosher or sea salt if using unsalted butter
Directions:
Heat large skillet or grill pan over medium heat.
Butter 1 side of each bread slice. Sprinkle salt in pan if using unsalted butter.
Place 1 slice (per sandwich) in pan, buttered side down. Sprinkle cheese and herbs evenly on slice and top with bread slice, buttered side up.
Turn heat down a bit and cook 2 to 4 minutes. Flip and cook another 2 to 4 minutes, until outside is browned and cheese melted.