Texas Weather: A Culinary Dilemma
- Norma Shinn
- Jan 18, 2025
- 3 min read
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Ah, Texas weather! One moment it's calling for shorts and a grilled steak, and the next, we're bundled up in sweat suits, sipping on hot soup. It's a wild ride of temperatures, and just when we thought we had it figured out, here comes another freezing cold spell!
To warm up during these unpredictable days, I've got a comforting recipe for tomato soup paired with a delicious grilled cheese sandwich. And let's be honest-there's nothing quite like dunking that gooey grilled cheese into a bowl of rich, velvety tomato soup.
So, grab your ingredients, and let's embrace the best of both worlds in true Texas style!
Tomato Bisque Soup has a rich, savory flavor and creamy texture-perfect for cold weather!
Creamy Tomato Bisque Soup
Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes
Servings: 4-1 cup each
Ingredients:
2 tablespoons salted butter
1 yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon dried oregano
28 ounces Hunt's whole peeled tomatoes, garlic and crushed red pepper variety with liquid
1 tablespoon granulated sugar, or sugar substitute
1 cup water, or vegetable broth
1/2 cup heavy cream
Optional Toppings:
shredded parmesan cheese
cracked black pepper
fresh basil
Instructions:
Melt butter in a 2-quart (or larger) saucepan over medium heat. When butter has melted, add onions and sauté for 5-7 minutes, stirring occasionally, until tender and translucent.
Add the minced garlic and dried oregano. Stir for 30 seconds, until garlic is fragrant.
Pour in the canned tomatoes with their liquid, plus the sugar and water, then stir to combine. Increase burner heat, bring soup to a simmer, and cook for about 10 minutes.
Use an immersion blender to puree the soup. Alternatively, carefully transfer hot soup to a blender and puree, then return it to the pot. Add heavy cream to the pot and stir to combine.
Serve warm, topped with optional cracked pepper, shredded parmesan cheese and/or basil.
Sourdough Grilled Cheese:
This sourdough grilled cheese recipe should be used as a guide to help you make the best grilled cheese! Feel free to choose any cheese you want and include other additions you would like.
Prep Time: 4 minutes Cook Time: 6 minutes Total Time: 10 minutes
Servings: 1 sandwich
Ingredients:
2 slices Sourdough Bread
1 tablespoon unsalted butter
2 teaspoons Mayonnaise
3.5 oz. Cheddar cheese, freshly grated
1 oz. Gruyere, freshly grated
Instructions:
Preheat the cast-iron skillet over low heat. As the skillet preheats, slice two 1/2 inch thick slices of sourdough bread and freshly grate your cheese into a bowl or cutting board.
Use a knife to spread a teaspoon of mayonnaise on one side of each slice of bread.
2 slices Sourdough Bread
2 teaspoons Mayonnaise
Add one tablespoon of unsalted butter to the skillet and swirl it around until it melts. Place one slice of bread mayo-side down in the pan and sprinkle the cheese on top of the bread. Put the other side of bread on top of the cheese, mayo-side up.
1 tablespoon unsalted butter
3.5 oz. cheddar cheese
1 oz. Gruyere
Cover the pan with the lid and cook on low heat for 2-3 minutes, or until the bottom of the bread is evenly golden brown and crispy.
Remove the lid and use a spatula to flip the sandwich over. Cover with the lid again and continue cooking for another 2 minutes, or until the cheese is completely melted and the bottom is golden brown.
Remove from the heat and place onto a cutting board. use a serrated knife to slice in half and enjoy!
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