Tomato Soup & Grilled Cheese Recipe

Tomato soup, makes about 4L: 

• Julienne one medium yellow onion in a large pot with olive oil and Kosher salt. When well-caramelised, add a tablespoon chopped garlic, 1L water, 2L canned crushed tomatoes, 1/2 cup heavy whipping cream, handful of fresh picked basil, and 1 tablespoon Kosher salt. Stir frequently and simmer about 10 minutes.

• Finally, add 3 tablespoons of butter and puree with a blender, adding salt and pepper to taste or more butter for more deliciousness!

For the grilled cheese: 

• Preheat oven to 375°F

• In an oven safe pan drizzle olive oil and add 1 tablespoon butter, heat med-high until butter is just melted and begins to foam, remove from heat. Lightly swirl the pan to mix and coat pan.

• Grate Grana Padano directly into the pan and place fresh sliced sourdough open-faced. Smother with an even layer of shredded cheese (UNA recommends Friulano!) and place pan into the oven.

• When cheese is just bubbly and sandwich lifts off of the pan with relative ease it's all done! Use heat proof spatula or fork to gently lift.

  Cut and enjoy with fresh made soup!