Home Cooked: My Favorite Grilled Cheese and Tomato Soup Recipe

Especially as the weather cools I love a home cooked meal. There are many benefits to eating a home cooked meal; saving money, choosing fresh ingredients, better portion control, a clean space. No shade but do we really know what goes on in those kitchens. Growing up I enjoyed cooking with my mother and being able to sit around the table with my family each night to enjoy her cooking. Today in my single season, while cooking for one, I enjoy the benefits of cooking at home because I get to put my own spin on recipes. 

Here are the ingredients to my favorite autumn grilled cheese and tomato soup recipes. It’s an easy meal to cook. Please don’t judge until you try for yourself.

Grilled cheese

Two slices of your favorite kind of hard bread (bread that doesn’t easily become soggy)

Two slices of Cheddar cheese

Brie cheese

Two slices Turkey bacon

Maple syrup

Pumpkin puree 2 tablespoons

about 3 thinly slice pieces of your favorite apple

Optional: A dash Cinnamon powder, Ginger powder nutmeg powder, clove powder ( There is a seasoning called pumpkin spice I found at trader joes that has the four powders already combined.) 

Use butter for frying

How to prepare: 

Place the bread on the cutting board. Add the tomato puree to both sides. On one side add the turkey bacon, pour a drizzle of maple syrup onto the turkey bacon. Add the apple slices, then the slices of cheddar and Brie cheeses. On the opposite side add 3 dashes of the powders.

Place the frying pan on the stove to get warm. Add the butter. When the butter begins to sizzle add the bread. On the side of the bread that is up. Add two thin pieces of butter. Watch closely because it depends on the type of beard you use that will determine when to flip it. Usually about 1 minute. When you are using the spatula to flip the sandwich make sure the butter lands underneath the sandwich and not just in the pan. 

Tomato soup

Grill the following ingredients in the oven for 45 minutes at 350 degrees

24 ounces of tomatoes

1 whole onion chopped

1 peeled garlic head

5 thyme sprigs

Fresh basil

8 oz of tomato paste

½ teaspoon of red pepper flakes

½ teaspoon of black pepper

Tablespoon of grated fresh ginger

2 Tablespoon of oregano

3 tablespoons of olive oil to drizzle over combined ingredients

On the Stove top add the following to a medium saucepan

grilled veggies

8 oz of coconut milk

½ cup of broth

add a little salt and pepper to taste

Stir for two minutes

Take out sprigs of thyme 

Place in a blender or use a hand blender to puree

Makes 3 servings

Set the mood with your favorite Candid Soul Candle

Serve with grilled cheese and Enjoy