Grown-up Grilled Cheese Heirloom Tomato and Sourdough Soup Ingredients: Bread Cheeses Tomatoes Garlic Basil (For best results, read recipe fully before beginning.) 1) Prepare the ingredients: - Slice the bread to give you 4 slices (for 2 sandwiches) with an approximately 2�-thick heel remaining. Cut or tear this heel piece into large bite-sized pieces. - Grate the cheeses on the large holes of a box grater. Reserve the piece of cheese rind included. - Remove and discard the stem and core of the tomatoes. Roughly chop. Reserve all juices with chopped tomatoes. - Smash the garlic. Remove and discard the papery skin. - Pick basil leaves from stems. Reserve, separately, both the leaves and the stems. - Heat oven to 400 degrees F.
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2) Make the stock: - In a small pot, combine basil stems, 1/2 the garlic, and the parmesan rind. Add 1.5 cups of warm water and bring to the simmer, then remove pan from heat and let steep. 3) Toast the bread: - Arrange the diced bread end on a baking sheet, drizzle with olive oil, and season with salt and pepper. Transfer to oven and cook until browned but still chewy, about 8 minutes. 4) Start the soup: - Heat 1/4 cup olive oil in a medium sauce pan on medium-high. Add the remaining garlic and cook, swirling occasionally, until golden brown, about 3 minutes. Season with salt and pepper. Add chopped tomatoes (and all of their liquid). Cook, stirring (vigorously to help break up tomatoes) occasionally, until tomato juices are bubbling, about 5 minutes. - Add toasted diced bread and stir to combine. Strain the stock into the soup and bring to the simmer. Cook, whisking occasionally, until bread breaks down and soup reaches a porridge-like consistency, about 10 minutes. 5) Make the sandwiches: - While the soup cooks, heat 2 teaspoons olive oil in a large saute pan (cast iron if you have it) over medium heat until hot. Lay 2 pieces of bread in the pan, add cheeses, season lightly with salt and pepper, then add top piece. Toast until golden brown, about 3 minutes, then careful flip and cook until other side is golden brown and cheese is melted, about 3 minutes more. - Transfer to plates 6) Finish the soup: - Add basil leaves and a drizzle of olive oil to soup and stir to combine. Re-season with salt and pepper if needed. Serve alongside sandwiches (dip them!). Enjoy!