Grilled Cheese with Tomato Soup

Ingredients

• 1 Green Onions
• 2 Garlic Cloves
• 14 oz Crushed Tomatoes
• 2 tsp. Sugar
• 1 ½ tsp. Dried Basil
• 1 tsp. Minor’s Vegetable Base,
• Gluten-Free
• 6 Sourdough Bread
• 1 Tbsp. Truffle Oil
• 3 Swiss Cheese Slices
• 3 Cheddar Cheese Slices
• 2 oz Sour Cream
• Olive Oil
• Salt Pepper
• Throughly rinse produce and pat dry. Trim and thinly slice
• green onion. Mince garlic.

Instructions

1. 1

   Prepare the Ingredients: Throughly rinse produce and pat dry. Trim and thinly slice green onion. Mince garlic.

2. 2

   Cook the Garlic: Have tomatoes set up (in the next step) at your cooking station to prevent garlic from getting overcooked–adding them quickly will cool the pot down. Heat 1 tsp. olive oil to a medium pot over medium heat. Add garlic to the pan and cook for 30-45 seconds, or until fragrant.

3. 3

   Add the Tomatoes: Add canned tomatoes, sugar, basil, vegetable base, and 1 cup of warm water to pot. Bring to a boil, reduce to a sim- mer, and cook for 8-10 minutes.

4. 4

   Cook the Grilled Cheese: While the soup is cooking, heat 2 tsp. olive oil in medium pan over medium heat. Brush one side of sourdough bread slices with truffle oil. Place a piece each of Swiss cheese and cheddar cheese between two slices of bread, truffle oiled-sides in. Add sandwiches to pan and cook for 3-4 minutes on each side, or until golden brown and cheese is

5. 5

   Add the Sour Cream: Turn off heat. Slowly stir half of the sour cream into the soup (reserving remaining for garnish.) Season with a pinch of salt and pepper. Gently stirring in sour cream off heat pre- vents it from separating or “breaking”, and makes for a smooth and enriched sauce.

6. 6

   Plate the Dish: Place equal amounts of tomato soup into two soup bowls. Garnish with a dollop of sour cream and green onions. Cut grilled cheese sandwiches in half and stack three halves per serving next to soup.