Roasted Tomato Soup and Ultimate Grilled Cheese

Roasted Tomato Soup and Ultimate Grilled Cheese;
This Roasted Tomato Soup  and Ultimate Grilled Cheese are a simple and comforting winter meal.

Roasted Tomato Soup
Makes about 3 quarts
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Ingredients
  1. 5 pounds Roma tomatoes, halved
  2. 1 large yellow onion, sliced
  3. 4 large carrots, peeled and sliced 1/2 inch thick
  4. 2 heads garlic, peeled
  5. 1/4 cup olive oil
  6. 1 1/2 teaspoons salt, divided
  7. 1 1/2 teaspoons ground black pepper, divided
  8. 2 quarts chicken broth
  9. 1 tablespoon fresh lemon juice
  10. 1 tablespoon Worcestershire sauce
  11. 1/4 teaspoon ground red pepper (optional)
Instructions
  1. Preheat oven to 450°. Line a roasting pan with aluminum foil.
  2. In a large bowl, combine tomatoes, onion, carrots, garlic, olive oil, 1 teaspoon salt, and 1 teaspoon black pepper, tossing gently to coat vegetables. Place in prepared pan; bake for 1 hour, stirring halfway through cooking time. Remove from oven; cool for 10 minutes.
  3. In the container of a blender, purée vegetables, in batches, until smooth.
  4. In a Dutch oven, combine vegetable purée, chicken broth, lemon juice, Worcestershire sauce, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon black pepper, and red pepper, if desired, whisking until smooth. Bring to a simmer over medium heat; cook for 10 minutes.
Southern Lady Magazine https://www.southernladymagazine.com/
The Ultimate Grilled Cheese
Makes 6 servings
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Ingredients
  1. 6 slices Cheddar cheese
  2. 6 slices Swiss cheese
  3. 6 slices Colby-Jack cheese
  4. 6 slices Muenster cheese
  5. 12 slices Texas toast
  6. 1 (5.2-ounce) package garlic and herbs cheese, softened*
  7. 6 tablespoons butter, softened
Instructions
  1. Place 1 slice Cheddar, Swiss, Colby-Jack, and Muenster cheese on each of 6 slices of Texas toast. Spread about 2 tablespoons garlic and herbs cheese on remaining 6 slices of Texas toast, and place, prepared side down, on top of cheese slices. Spread butter on each side of sandwiches. Heat a nonstick skillet over medium-low heat. Cook sandwiches, covered, for 6 to 7 minutes on each side or until lightly browned and cheese is melted. Serve immediately.
  2. *For testing purposes, we used Boursin garlic and fine herbs cheese.
Notes
  1. *For testing purposes, we used Boursin garlic and fine herbs cheese.
Southern Lady Magazine https://www.southernladymagazine.com/

Discover more seasonal recipes by ordering your copy of Southern Lady’s January/February 2017  issue.

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