It’s been ages since I’ve done a “Weeknight Simplicity” recipe. But with the holidays and December gearing up to be one crazy month, I am very much in need of simple meals. Diced tomatoes and chicken broth are items I always like to have in my pantry as they make pulling together weeknight meals, like this soup, so much easier (learn more about my pantry staples). The recipe for this soup comes from Ina’s latest cookbook, Foolproof. The ingredient list is wonderfully short, and the saffron gives the soup a really deep flavor, despite the fact that it only simmers for 30 minutes. The recipe calls for heavy cream, but you could easily swap that out for Greek yogurt. I’ve been doing that a lot in soups lately and it works beautifully. Hope your week is off to a great start!

Ps: Other grilled cheese sandwiches:

Tomato Soup with Grilled Cheese Croutons adapted from Ina Garten’s Foolproof
Serves 4-6

  • 2 T olive oil
  • 4 cups chicken broth (could use vegetable)
  • 28 oz can diced tomatoes
  • 1 large clove garlic, minced
  • 1 large or 2 medium onions, diced
  • 1 1/2 tsp salt
  • 1 tsp ground pepper
  • large pinch real saffron
  • 3/4 cup heavy cream (or 1 cup Greek yogurt)

Set a large heavy bottomed pot to medium heat. Add in the olive and onion and sautée for 10-15 minutes, stirring occasionally, until soft and translucent. Add in the garlic and cook for 1-2 more minutes until fragrant.

Add in the broth, tomatoes, salt, saffron, and pepper. Bring to a boil and let simmer for 30 minutes until thickened. Turn off heat, purée soup with an immersion blender, and add in cream or yogurt. Taste for seasonings (may need more salt), and serve.

Get my tips for making the perfect grilled cheese here!   After making the grilled cheeses, let the sandwiches rest for a minute or two before cutting into squares to make the croutons.

Oh, Friday. I’m so glad you’re here!

I’m currently en route to DC for a little work and play weekend. After some work meetings, I get to catch up with two of my closest girls. Then tomorrow Brandon and I are headed to Baltimore for a college friend’s wedding. I have such a special place in my heart for that city. It’s where I went to college, made so many amazing friends, and met Brandon. I get so nostalgic about it all!

Now this sandwich. I mean, it’s pretty self explanatory. It all started with this photo in Pinterest. It’s worth noting that I have a Pinterest album devoted to sandwiches. Then I spotted the raisin walnut loaf at the farmer’s market last weekend. Then decided I needed to use Honeycrisp apples because how can you not work them into every meal these days? And lastly, the gruyere- so classic for a grilled cheese.

Here’s to a wonderful weekend! xx

Ps: Grilled Goat Cheese, Cheddar, and Apple Sandwich

Honeycrisp and Gruyere Grilled Cheese

Pretty sure I don’t need to tell you guys how to make a grilled cheese! So instead I’m passing along my grilled cheese tips specifically formatted for this sandwich:

  • Instead of buttering the pan, butter the outside of each piece of bread- liberally!
  • When working with hard cheeses that aren’t pre-sliced, cut them as thin as you can, or even better, grate them on the large side of the grater and pile them all inside the sandwich.
  • To keep the apples tucked inside this sandwich, first layer a little cheese, then the apples, then a little more cheese- this melds everything together.
  • Press down the sandwich using the back of the spatula while it’s in the pan.
  • Lastly- in order to get that perfect melty grilled cheese without burning your bread, cook the sandwich at medium low heat (it will take some time), and place a cover on the pan to help melt the cheese.