Thursday, July 11, 2013

SUMMER MENU-A-DAY FOR JULY ~ Tomato Soup and Grilled Cheese

Grown-up Tomato Soup and Grilled Cheese - Wildtree Recipes

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#11 - Tomato Soup and Grilled Cheese
It's a cool foggy day on Cape Cod, perfect night for soup and sandwiches.
Tomato Soup and Grilled Cheese
2 pounds tomatoes, chopped (about 8 tomatoes)
1 yellow onion, chopped
1 red bell pepper, chopped
3 tablespoons Wildtree Natural Grapeseed Oil
¼ teaspoon salt
¼ teaspoon black pepper
1 cup Wildtree Chicken Bouillon Soup Base, prepared according to package directions
4 slices whole wheat bread
4 teaspoons Wildtree Sweet Onion Spread,
4 ounces Manchego cheese
2 slices prosciutto
2 teaspoons Wildtree Natural Grapeseed Oil

Preheat oven to 425 degrees F. In a bowl toss together the tomatoes, onion, bell pepper, Grapeseed Oil, salt, and pepper. Transfer to a lightly greased baking sheet. Roast for 35-40 minutes. Carefully transfer the contents of the baking sheet (including the juices) to a blend. Add the Chicken Bouillon and blend until completely smooth. Leave the soup in the blender with the lid on while you make your grilled cheese. Spread 1 teaspoon of the Sweet Onion Spread on all 4 slices of bread. Top two of the slices with 1 ounce of cheese, 1 slice of prosciutto, the remaining 1 ounce of cheese, and the top slice of bread. Brush both sides of each sandwich with Grapeseed Oil. Preheat a nonstick skillet over medium heat. Cook each sandwich until both sides are golden and cheese has melted. Slice each sandwich in half; serve with the prepared tomato soup
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