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

 

+ SUMMER MENU-A-DAY FOR JULY +

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

 

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.