For the Grilled Cheese

For the Tomato Basil Soup


For the Grilled Cheese

  1. Melt your butter in a sauce pan with your garlic, red pepper flakes, and thyme.
  2. Lightly simmer, careful not to burn the garlic, while you prepare your sandwiches.
  3. Lay your slices of bread out and spread ½ teaspoon of Dijon mustard onto each slice
  4. On two of the slices of bread, add one slice of cheddar cheese, one slice of muenster cheese, and one slice of gouda cheese.
  5. Place the other slice of bread on top of the cheese. The sides with the Dijon mustard should be touching the cheese.
  6. Using a pastry brush, brush the butter onto the top and bottom of both sandwiches until all the butter is gone.
  7. Heat a grill pan over medium heat.
  8. Cook your sandwiches until both sides are golden brown and the cheese is melted.

For the Tomato Basil Soup

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Place tomatoes on a rimmed baking sheet with 3 tablespoons olive oil and salt and pepper.
  3. Place onion slices and garlic cloves on a rimmed baking sheet and mix with the remaining 1 1/2 tablespoons olive oil and sprinkle with salt and pepper.
  4. Place baking sheets in the oven and roast the onion and garlic for 20 minutes.
  5. Roast the tomatoes for 40 minutes.
  6. Remove from oven and pull the peel from the tomatoes.
  7. Pour the onions, garlic and peeled tomatoes into a dutch oven pot.
  8. Add 4 cups of vegetable broth and the basil.
  9. Bring to a boil and then simmer for about 20 minutes.
  10. Add additional vegetable broth, if needed.
  11. Using a Vitamix or immersion blender, blend until smooth.
  12. Garnish with additional basil and a drizzle of olive oil, if desired.


1. You can use whatever cheeses you’d like for the grilled cheese.

2. I made the soup one day early and let it chill overnight in the fridge. The flavors were amazing the next day.

Recipe by Regan Baroni at