A Better Way to Make Grilled Cheese + The Best Tomato Soup Ever

Name: A Better Way to Make Grilled Cheese + The Best Tomato Soup Ever
Ingredients: FOR THE TOMATO SOUP; 2 tbsp butter (salted or unsalted works); 4 cloves garlic, thinly sliced; 2 shallots, sliced (The shallots I bought were very large, so I only used one); 1 1/2 tbsp tomato paste; 1 28 oz. can fire-roasted diced tomatoes; 2/3 cup cooking sherry; 1/3 cup chicken stock (Vegetable stock works too, if you want to make this recipe vegetarian!); 3 tbsp brown sugar; 1/2 tsp dried basil; 1/4 tsp salt; 1/4 tsp black pepper; 3/4 cup heavy cream (Plus a little extra for garnish); fresh basil and oregano, chopped (For topping); FOR THE GRILLED CHEESE; 1 loaf of good bakery bread; 6 oz cheese (We used a mix of gruyere and mild cheddar, and we used blocks of cheese and cut slices); 1/4 cup butter

"This tomato soup recipe comes from Jessica Merchant's new cookbook, The Pretty Dish and is deeply flavorful and incredibly easy to make! The grilled cheese recipe comes from my own brain, and it's a foolproof way to get perfectly toasted and melty grilled cheese every time!..."

INGREDIENTS

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FOR THE TOMATO SOUP

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2 tbsp butter (salted or unsalted works)

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4 cloves garlic, thinly sliced

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2 shallots, sliced (The shallots I bought were very large, so I only used one)

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1 1/2 tbsp tomato paste

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1 28 oz. can fire-roasted diced tomatoes

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2/3 cup cooking sherry

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1/3 cup chicken stock (Vegetable stock works too, if you want to make this recipe vegetarian!)

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3 tbsp brown sugar

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1/2 tsp dried basil

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1/4 tsp salt

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1/4 tsp black pepper

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3/4 cup heavy cream (Plus a little extra for garnish)

•

fresh basil and oregano, chopped (For topping)

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FOR THE GRILLED CHEESE

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1 loaf of good bakery bread

•

6 oz cheese (We used a mix of gruyere and mild cheddar, and we used blocks of cheese and cut slices)

•

1/4 cup butter

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