Grilled Cheese & Tomato Soup {Summer Style}

Okay, so I realize that grilled cheese & tomato soup doesn’t exactly scream summer. But when my husband was craving it on (Meatless) Monday, I couldn’t argue that it sounded pretty great. He loves Campbell’s Tomato Soup right out of the can but since that ingredient list includes all sorts of things like high fructose corn syrup, “other” dairy products, and “texturizers, preservatives, & flavorings”, I decided to just make my own “boring” tomato soup.

We enjoyed it with grilled cheese & it was good. It hit the spot but I couldn’t help but wonder how I could make it better.

I added to the original soup 1 can of black beans + 1 cup of frozen sweet corn + the juice of 1/2 lime + 1 tablespoon sour cream +1 tsp garlic salt + a few shakes of S&P. Chicken would also be great in here, but I didn’t have any on hand. It turned the tomato soup into a Southwest Limey type soup. It was really great. Soup makeover success!!

Summer Style Tomato Soup

Ingredients:
-32 oz. chicken or vegetable stock
-28 oz. crushed tomatoes
-1 can black beans
-1 cup frozen sweet corn
-juice of 1/2 lime
-1 cup 2% milk or heavy whipping cream
-1 tsp garlic salt
-1 tbsp sour cream
-S&P

Directions:
1. In a large pan over medium heat; combine stock, tomatoes, beans, corn, & lime juice.
2. When mixture bubbles, stir in milk or cream.
3. Reduce heat to low, and allow to simmer for 15-20 minutes.
4. Stir in sour cream a few minutes before serving.
5. Garnish as desired.

**Optional method for creamy soup:
1. In a large pan over medium heat; combine stock, tomatoes & lime juice.
2. When mixture bubbles, stir in milk or cream.
3. Reduce heat to low, and allow to simmer for 15-20 minutes.
4. Stir in sour cream after 15 minutes.
5. Allow soup to cool, then puree in immersion blender or food processor.
6. Return soup to pan, add beans & corn.
7. Bring to a simmer.
8. Garnish as desired.

I took the quicker route & skipped all of the pureeing. It was still tasty.

And so was the grilled cheese.

Of course making a grilled cheese isn’t rocket science but putting your sandwich in the oven for a few minutes (around 300 degrees) before really browning it is the absolute key to oooey gooey cheesy goodness. I promise. And garlic salt mixed in with the butter you spread on the bread is pretty awesome too.

Garlicky toasted bread + one slice of cheddar + one slice of pepperjack + avocado= my perfect grilled cheese.

Do you ever feel like certain foods are only “allowed” during a particular season/weather condition? I feel like it all goes back to comfort foods, really. In general, I crave comfort foods like mashed potatoes & gravy, mac & cheese, etc. during the colder months while snuggled up next to the fireplace.
Shit, who am I kidding? I’ll take a big bowl of cheesy macaroni any time the year. Moot point.

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