Gruyere Grilled Cheese and Tomato Soup

Melty, buttery, crispy grilled cheese. There is something comforting about two slices of bread slathered with creamy butter and grilled to perfection with  a blanket of delicious cheese between them.  The sweet nutty undertones of Gruyere cheese is a refreshing change from the traditional cheddar cheese most of us grew up eating.   

 Everything must grow up, even  grilled cheese sandwiches and taste buds. This grown up grilled cheese sandwich  will tickle your taste buds with anticipation of each delectable bite.  Mice will be so  jealous of anyone indulging in this perfect trifecta of flavor with artisan bread, gourmet cheese and fresh creamy butter. 

A grilled cheese sandwich and tomato soup are the perfect marriage of flavors and textures  Together they are the perfect comfort food.

Gruyere Grilled Cheese

Ingredients

1 cup grated aged Gruyere Cheese

4 slices sourdough bread

3 tablespoons butter

Butter each slice of bread. Place two of the slices on the griddle or in a skillet. Divide the cheese evenly on each piece. Top with the other slice of buttered sourdough. After a couple of minutes when bread is golden brown, flip to other side and cook until golden brown and cheese is melted. 

Tomato Soup

Ingredients

4 cups chopped fresh tomatoes

1 large chopped onion

4 garlic cloves chopped

2 cups chicken broth

2 tablespoons butter

2 tablespoons flour

1 teaspoon sugar

½ cup heavy cream

½ teaspoon oregano

1 teaspoon salt

2 tablespoons balsamic vinegar

(olive oil) 

Directions

In a stock pot over medium heat, saute onions and garlic in olive oil until tender. Add tomatoes and bring to a boil. Add chicken broth and everything except the flour, cream and butter.. Boil gently for 20 minutes.

Let cool slightly and put in blender or use immersion blender to make tomato mixture smooth.

In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Add cream last. Season with sugar and salt, and adjust to taste.