Ingridients...
for soup
1 28 oz can of high quality tomatoes like San Marzano
4 cups of vegetable stock
2 carrots
2 stalks of celery
2 cloves of garlic
1 yellow onion
1/2 cup of cream
handful of fresh basil
sea salt & pepper
for grilled cheese
your favorite bread, I used a yummy sesame bread
your favorite cheese, I used a ridiculous truffled italian cheese called sottocenere al tartufo
a little butter
Method...
In a large pot on medium heat add a little butter, chopped carrots, celery, onion and garlic. Season with a pinch of sea salt, pepper and chili flakes. Cook till tender about 5 minutes. Add the can of tomatoes and finish with 4 cups of vegetable stock. Bring to a simmer then turn off heat. Using a hand blender, blend the soup until smooth. Add a handful of fresh basil and blend again. Once smooth finish with a half cup of cream. Taste and adjust seasoning if necessary. The longer it sits the better it tastes but it could be ready to eat in as little as a half an hour.
For the best grilled cheese, slice bread and place cheese inside. Butter each side of the sandwich and place in a saute pan on medium-low heat. Flip with golden brown. Yum! easy.
