Tomato Soup

1/2 yellow onion, sliced
3 Tbsp. butter, cubed
4 cloves garlic, peeled, sliced
1 cup chicken stock
1 16-oz. can fire-roasted tomatoes, canned, diced
1/4 cup heavy cream
3 sprigs fresh basil
Kosher Salt
Black Pepper

Grilled Cheese

4 Tbsp. butter, cubed
1/2 cup cheddar cheese, shredded


2 slices American cheese
1/2 cup Jalapeno jack cheese, shredded
2 slices Swiss cheese
1/2 cup Fontina cheese, shredded
2 slices whole wheat bread
2 slices white bread


Crushed Cheez-Its(R)
Sliced basil

  • Start the tomato soup. Put butter in a pan. Sautee sliced onions and garlic until soft.
  • Add tomatoes, chicken stock, and sprig of basil. Bring to a boil. Put lid on.
  • Turn down to simmer. Cook for 15 minutes.
  • While that cooks you’re going to prep your garnishes: put cheesy crackers in a bag and crush them.
  • Slice the basil garnish.
  • Assemble grilled cheese. Put 2 pieces of bread in a pan with butter and get some color on them. Flip the pieces bread. Put cheese on toasted sides and melt. Combine and remove from heat when you feel it’s ready.
  • Pull basil out of soup. Put soup in blender. Add heavy cream as it blends. Adjust seasoning with salt and pepper. 30 seconds to blend.
  • Pour soup in a bowl. Garnish soup with crushed cheez-its and basil.
  • Cut sandwich in half and put on same plate as soup.