Tomato Soup:
Sauté:
- 4 finely dice garlic cloves
- 1 cup finely diced Vadalia onion
- 2 Tbsp olive oil
- 1 tsp fresh thyme leaves
Add:
- 2 cans diced tomatoes, 28 ounce size
- 3 cups chicken stock / “No Chicken” broth (vegan version)
- ½ tsp basil
- 2 ½ Tbsp sugar
- 4 Tbsp half n half
- 2 Tbsp grated parmesan cheese
- Pepper and sea salt
Sauté above ingredients for approximately 5 minutes over medium heat. Add remaining ingredients and heat over medium heat for 15-20 minutes. Use a hand-held blender to remove chunkiness, or use a regular blender. Blend to desired texture. If serving kids, they may prefer a very smooth consistency.
Grilled Cheese Hearts:
- Oatmeal bread slices
- Mozzarella slices
- Butter
For each sandwich, start with two slices of bread. Either hand-cut a “heart” shape or use a heart-shaped cookie cutter. Butter bread slices on one side. Set one buttered slice in pan over medium heat, set cheese slice on top and then top off with second slice of bread, butter side up. Flip sandwich once first side is lightly browned. Lightly brown second side.
Photo courtesy of ZiggityZoom.com
