Tomato soup, Grilled Cheese and Tuna Patties

Alright, let's get cooking! Here's a classic comfort food trio with a little chefy twist. This recipe is designed for a cozy lunch or a casual dinner.

Recipe: Elevated Comfort: Tomato Soup, Grilled Cheese, and Tuna Patties

Serving Size: 4

Estimated Cooking Time: 45 minutes

Part 1: Creamy Roasted Tomato Soup (from Scratch!)

This isn't your average canned soup, folks. Roasting the tomatoes brings out an intense sweetness.

Ingredients:

• 2.5 lbs Ripe Tomatoes (Roma or San Marzano are great), halved
• 1 Large Yellow Onion, quartered
• 4 cloves Garlic, unpeeled
• 2 tablespoons Olive Oil, plus extra for drizzling
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Red Pepper Flakes (optional, for a little kick)
• 4 cups Vegetable Broth (or Chicken Broth, if you prefer)
• 1/2 cup Heavy Cream (or coconut cream for a dairy-free option)
• 1 tablespoon Tomato Paste
• 1 teaspoon Sugar (optional, to balance acidity)
• Salt and Freshly Ground Black Pepper to taste
• Fresh Basil Leaves, for garnish (optional)

Instructions:

1. Roast the Vegetables: Preheat oven to 400°F (200°C). Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with 2 tablespoons of olive oil, oregano, and red pepper flakes (if using) on a large baking sheet. Season with salt and pepper. Roast for 35-40 minutes, or until the tomatoes are softened and slightly caramelized.
2. Squeeze the Garlic: Let the roasted vegetables cool slightly. Squeeze the roasted garlic cloves out of their skins.
3. Blend and Simmer: In a large pot or Dutch oven, combine the roasted tomatoes, onion, garlic, and tomato paste. Add the vegetable broth. Bring to a simmer over medium heat. Use an immersion blender (or transfer carefully to a regular blender) to blend the soup until smooth. Be careful when blending hot liquids!
4. Cream and Season: Stir in the heavy cream and sugar (if using). Season with salt and pepper to taste. Simmer for another 5-10 minutes to allow the flavors to meld.
5. Garnish and Serve: Ladle the soup into bowls. Garnish with a swirl of cream and fresh basil leaves, if desired.

Part 2: Gruyere and Caramelized Onion Grilled Cheese (Elevated Classic)

Let's ditch the cheddar for something a little more sophisticated.

Ingredients:

• 8 slices Sourdough Bread (or your favorite crusty bread)
• 4 tablespoons Butter, softened
• 8 oz Gruyere Cheese, shredded or thinly sliced
• 1 Large Yellow Onion, thinly sliced
• 1 tablespoon Olive Oil
• 1 teaspoon Balsamic Vinegar
• Pinch of Sugar
• Salt and Pepper to taste

Instructions:

1. Caramelize the Onions: In a skillet, heat olive oil over medium-low heat. Add the sliced onion, salt and pepper and pinch of sugar. Cook, stirring occasionally, for 20-25 minutes, or until the onions are deeply golden brown and caramelized. Deglaze the pan with balsamic vinegar and cook until the vinegar is absorbed, about 1 minute. Remove from heat and set aside.
2. Assemble the Sandwiches: Spread softened butter evenly on one side of each bread slice. Place 4 slices of bread, butter-side down, on a clean work surface.
3. Cheese and Onions: Top each slice of bread with half of the shredded Gruyere cheese, then divide the caramelized onions evenly among the four sandwiches, and finally the remaining Gruyere. Top with the remaining bread slices, butter-side up.
4. Grill to Perfection: Heat a large skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey. Press down gently with a spatula while cooking.
5. Serve Immediately: Cut the grilled cheese sandwiches in half and serve hot with the tomato soup.

Part 3: Pan-Seared Tuna Patties (Protein Power!)

These tuna patties are a great way to add some lean protein and elevate the meal.

Ingredients:

• 2 (5-ounce) cans Tuna in Water, drained well
• 1/4 cup Breadcrumbs (Panko or regular)
• 1 Egg, lightly beaten
• 2 tablespoons Mayonnaise
• 1 tablespoon Dijon Mustard
• 1 Green Onion, finely chopped
• 1 tablespoon Lemon Juice
• 1/4 teaspoon Garlic Powder
• Salt and Freshly Ground Black Pepper to taste
• 2 tablespoons Olive Oil, for cooking

Instructions:

1. Combine Ingredients: In a medium bowl, combine the drained tuna, breadcrumbs, egg, mayonnaise, Dijon mustard, green onion, lemon juice, garlic powder, salt, and pepper. Mix gently until well combined. Be careful not to overmix.
2. Form Patties: Divide the tuna mixture into 4 equal portions and form into patties, about 3/4 inch thick.
3. Sear to Golden Brown: Heat the olive oil in a large skillet over medium heat. Gently place the tuna patties in the hot skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
4. Serve Immediately: Serve the tuna patties alongside the tomato soup and grilled cheese.

Chef's Notes & Variations:

• Soup Texture: If you prefer a smoother soup, you can strain it through a fine-mesh sieve after blending.
• Grilled Cheese Bread: Experiment with different breads like brioche, multigrain, or rye.
• Cheese Variations: For a different grilled cheese experience, try using a blend of cheeses like Fontina, Provolone, or even a little sharp cheddar along with the Gruyere.
• Spice it up: Add a pinch of cayenne pepper to the tuna patties for a little kick.
• Herbs: You can add fresh herbs like parsley, dill, or cilantro to the tuna patties for extra flavor.
• Vegetarian Option: Substitute the tuna patties with a hearty salad with roasted vegetables and chickpeas for a vegetarian option.
• Make Ahead: The soup can be made up to 3 days in advance and stored in the refrigerator.

Enjoy this comforting and delicious meal! Remember to adjust the seasonings to your liking and have fun in the kitchen. Bon appétit!