Chloe’s Grilled Cheese and Tomato Soup

Recipe submitted by Chloe Newman

For the Grilled Cheese…

Thick sliced rustic sourdough, such as Third Space Bakery House Loaf

Mayonnaise

Cheese slices, such as Colby Jack and Havarti

Cut slices of bread, then spread mayonnaise on the outside of the sandwich. Layer cheeses inside, and place in a pan over medium low heat. Take your time, toasting on both sides until desire doneness and cheese is fully melted.

For the Tomato Soup…

Olive oil

1/2 cup Diced onion (optional)

1/2 cup Diced carrot (optional)

14.5 ounces Canned fire roasted tomatoes

1/2 teaspoon Italian seasoning (optional)

Salt to taste

2 tablespoons Cream

In a sauce pot placed over medium heat, add the olive oil along with onions and carrots. Sauté until soft, then add the tomatoes. Add salt and seasonings to taste, then bring to a simmer. Add a few tablespoons of water for desired consistency. Finish with 2 tablespoons of cream. Enjoy!

Recipe submitted by Chloe Newman at https://thirdspacebakery.com/