The year of El Nino is upon us and we’ve seen more snowfall this year than I could’ve imagined. When I say “we’ve” seen a lot of snowfall this year, I don’t really mean me because I happen to live in sunny San Diego where snow is foreign concept. I have family in Colorado and Philadelphia however, and they’ve gotten pounded with snow this year. I bring up the fact that it’s always 70 degrees and sunny here whenever I get the chance because I just can’t help myself. It’s not my fault I chose to the sunshine and they chose the snow right?
Even in the San Diego sunshine, I found myself craving some wintery comfort food this past Sunday. I thought about trying out a crockpot recipe and letting a hot stew cook up while I laid on the couch but then I had a quick flashback to my childhood. Whenever the weather was bad growing up and going out for food or groceries wasn’t really an option, we always resorted to grilled cheese and tomato soup. There was nothing better than dipping a fresh grilled cheese into a hot bowl of tomato soup. So I took it upon myself to create the Low Key Cooking version with my gouda grilled cheese & tomato soup.
To start with the grilled cheese, I wanted something different that would stand out and what better way to accomplish that than to use gouda cheese. Gouda has turned into maybe my favorite cheese and most people have the misconception that it’s crazy expensive. I got 8 thick slices of gouda from deli counter for less than $3 and that was plenty for 4 sandwiches. Now I can’t make a gourmet gouda grilled cheese without something extra so I decided to add a few of my sandwich favorites with onion, tomato and avocado. I then made a quick chipotle sauce that takes 20 seconds and I was done. You can make these sandwiches on their own but I highly suggest adding the tomato soup to compliment the gouda grilled cheese deliciousness.
This is the first time I had ever attempted homemade tomato soup and surprisingly they turned out really well. The soup is gluten free and paleo and would also be great on it’s own but again I would suggest making it with the gouda grilled cheese (it’s worth it). The soup will take a little longer to cook so I would recommend starting with the soup so it has a few extra minutes to thicken up.
Keep warm and enjoy all of the gouda deliciousness!
- 3/4 small white onion (finely minced)
- 1 tbsp ground thyme
- 1 tbsp dried basil (the spice, the bottle is $2 at Trader Joes)
- 1 tsp sugar
- 1 clove garlic (minced)
- 3 cups chicken broth
- 28oz can pureed tomatoes (or crushed)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Italian seasoning
- 1/4 cup room temperature water
- 1 1/2 tbsp corn starch
- 8 slices sourdough bread
- 8 slices gouda cheese (go to the deli counter)
- 2 haas avocados
- 2 small roma tomatoes
- 1/4 small white onion
- 2 tbsp light mayo
- 1 tbsp yellow mustard
- 1 tbsp Sriracha
- 2 tbsp light butter
- Add all ingredients except for the water and corn starch to a large pot and bring to a boil.
- Once the mixture is boiling, add corn starch to water and mix together thoroughly.
- Add water/corn starch mix to the pot and stir together.
- Cover and reduce heat to a simmer letting it sit for 25-30 minutes.
- Stir every 5 minutes.
- Serve and enjoy.
- Start by buttering the outside of 2 slices of bread.
- Combine mustard, Sriracha, & mayo in a small bowl and mix until combined. Spread a thin layer over the inside of one of the slices of bread.
- Place 2 slices of gouda cheese over the sauce.
- Cut tomatoes, onion and avocados into relatively thin slices. Place the 5-6 avocado slices over the cheese, then 2-3 tomato slices over that and however much onion you'd like on top. I used about 3-4 rings of onion.
- Place sandwich in a frying pan over medium-low heat until cheese is melted and bread is golden brown on the outside.
- Slice in half, repeat the process 3 more times then serve immediately and enjoy!
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