I’ve always associated Sundays with relaxation, so today when I was trying to figure out what to make for lunch, I decided to whip up my super-fast childhood favorite. This classic duo starts with a can of unsalted plum tomatoes, and pantry staples like shallots, garlic, dried basil, and shelf-stable whipping cream, so it comes together in a flash. One of my favorite things about this recipe is that I always have the ingredients on hand, so it is a great meal to make when you’re in a hurry or don’t have time to run to the grocery store.
Soup:
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1 tbs olive oil
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1 28oz can of unsalted plum tomatoes
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1 large shallot
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2 garlic cloves
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1 tsp dried basil
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2 tbs heavy cream
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1 ¼ cups water
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Pinch of red chili flakes
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Salt and pepper to taste
Grilled Cheese (makes 2):
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4 pieces sour dough bread
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1 heaping cup shredded cheese
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2 tbs butter
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1 large handful arugula
Start by making the soup. Chop shallot and garlic and sauté in olive oil with basil and chili flakes until golden brown. Puree tomatoes in blender until smooth, and add to the golden sauté mixture along with the water. Bring to boil and reduce to simmer for 10 -15 minutes. Turn off heat and add in heavy cream. Season with salt and pepper to taste, and the soup is done! How easy is that?
For the grilled cheese, place cheese, room temp butter in a bowl, and mix together until it forms a kind of paste, and the cheese and arugula clump together. Divide between 2 sandwiches and grill in a lightly oiled heavy bottom pan until cheese is gooey and outside is crusty. I like to weigh the sandwiches down while cooking with a bacon press, but if you don’t have one you can just put a can of beans or something on top of the sandwich while its cooking. Enjoy!