For Tomato Soup:
4 cups tomatoes, canned, crushed or diced
1½ cups red onions, diced
1½ cups vegetable broth
1 cup potatoes, peeled and diced
3 tbsp olive oil
¼ tsp liquid smoke
salt and ground black pepper, to taste
For Grilled Cheese Sandwich:
6 sourdough bread, (½-inch slices)
6 tbsp unsalted butter, at room temperature
6 American cheese slices
1 cup mozzarella cheese, grated
unsalted butter , at room temperature for greasing
Tomato Soup:
Heat up the oil in a soup pot. Add onions and potatoes. Saute until translucent.
Add the tomatoes and the liquid smoke then continue sauteing.
Add the vegetable broth. Bring to a simmer and continue simmering for roughly 10 minutes until the soup has slightly reduced.
Remove the soup from the heat and puree until smooth.
Return to the heat, then adjust with salt and pepper.
Set aside in a warm area.
Grilled Cheese Sandwich:
Preheat the griddle or skillet and grease with butter.
Spread roughly 1 tablespoon of butter on both sides of each sliced bread.
Place 2 slices of American cheese per sliced bread, then sprinkle ⅓ cup of mozzarella cheese.
Cover with the remaining bread slice, butter side up.
Grill until golden brown on both sides and the cheese is melted.
To Assemble:
Reheat the soup, then pour into a serving bowl of choice.
Cut the grilled cheese into triangles and serve with the tomato soup.
Sugar: 17g
:
Calcium: 540mg
Calories: 1669kcal
Carbohydrates: 271g
Cholesterol: 66mg
Fat: 38g
Fiber: 14g
Iron: 17mg
Monounsaturated Fat: 13g
Polyunsaturated Fat: 5g
Potassium: 1066mg
Protein: 63g
Saturated Fat: 17g
Sodium: 3038mg
Trans Fat: 1g
Vitamin A: 1629IU
Vitamin C: 24mg
