tomato soup
Soften the butter over medium-low warmth and sauté the onion cubes over medium-low warmth for about 20 minutes, or till the onion cubes change coloration. Season with a pinch of kosher salt.
Add tomatoes and their juice or puree. Convey the combination to a boil, then scale back the warmth to low and simmer for about quarter-hour.
Then switch the tomatoes and onions to the blender. You are able to do this in batches if wanted. Add 8 ounces of mascarpone cheese and any quantity of contemporary basil.
I blended all however about 1 cup of the tomato and onion combination, then added the remaining tomatoes and onions and blended once more till easy.
To maintain the soup sizzling and add seasonings, return the blended soup to the pot.
Scale back warmth to low and style for seasoning. Add extra kosher salt as wanted; black pepper will even work. Stir and canopy over low warmth.
grilled cheese sandwich
Whereas we’re buttering the skin of every bread slice, preheat a forged iron skillet over medium-low warmth.
Place bread slices in skillet, butter facet down, and add cheese as desired. I had 1 slice of cheddar, 2 slices of provolone and a little bit little bit of blue cheese, then put one other slice of bread on prime, butter facet up.
Slide a spatula underneath the grilled cheese and place a spatula on prime. Then flip the sandwich over. Flip forwards and backwards a number of instances to get your most popular browning impact. You are able to do this very successfully while you transfer gradual and low.
Serve with soup and garnish every serving with Calabrian chili pepper or olive oil and extra contemporary basil leaves
