brown butter grilled cheese and tomato soup

Y’all know my grilled cheese hack, right?

Well I’ve now hacked my hack and made it even better. Using brown butter spray to ramp up that nutty, toasty, cripsy grilled cheese flavor even more, for multiple grilled cheeses broiled at the same time, yet tasting just like they came off the stove.

And just because I’m extra like that, we’re tossing fresh veggies in the same brown butter spray, roasting and then blending for the perfect tomato soup in which to dunk your sandwich.

Ingredients:

2 leeks, halved, sliced and rinsed

3 cloves of garlic

1 celery heart, chopped

7 tomatoes, quartered

2 handfuls baby carrots

1 sprig rosemary

2 sprigs thyme

handful italian parsley leaves

1/2 Tbsp salt

1/2 tsp white pepper

brown butter spray

1 Tbsp fig balsamic vinegar

1 Tbsp tomato paste

2 cups chicken (or vegetable) stock

1 loaf sliced sourdough

1 package mild cheddar cheese

cream

Directions:

Preheat oven to 450.

Add all vegetables, herbs, and salt and pepper to a deep roasting pan.

Spray with brown butter, and toss to combine.

Roast for 45 minutes.

Remove stems from rosemary and thyme, discard.

Add all pan ingredients, including juices, to a blender.

Add vinegar, tomato paste and stock.

Blend (I use the soup setting on my blender), until combined and smooth.

Turn oven to broil.

Spray brown butter over a tin foil lined sheet pan.

Sandwich cheese in between two slices of sourdough and place on pan. Spray brown butter on the top of each sandwich. Broil for 1 - 3 minutes, watching very closely, until bread is golden brown.

Remove from oven and flip sandwiches over. Spray the new tops with brown butter.

Broil for 1 -3 minutes, again watching very closely, until bread is golden brown.

Ladle soup into bowls and drizzle with cream. Serve with sandwiches