Grilled Cheese + Tomato Soup MUKBANG + Recipe with Tomato Butter, Roasted Garlic + Gruyere!

Today, we're making the most delicious grilled cheese, made with homemade tomato butter and roasted garlic spread, gruyere and white American cheeses, and a super simple creamy tomato soup! This was so easy and so good -- really fun way to elevate the classic grilled cheese without going to crazy on it. Highly recommend! How I did it below!

1. Make the tomato soup: Sautee half a medium onion in a saucepan with a tbsp of butter + EVOO. Season with salt and cook till translucent. Add 2 cloves minced garlic and red pepper flake (to taste) and sautee another minute, until fragrant. Then add 2 15 oz cans tomato puree, or in my case Pomi finely chopped tomatoes, a half cup of chicken stock, a half cup of half + half, a tbsp of sugar, a big pinch of salt and some freshly cracked pepper. Bring to a simmer and reduce heat to low, then cover and simmer for for around 30 minutes. If you want your soup smooth, transer in batches to blender or use an immersion blender. Check for seasoning at the end!
2. Make garlic spread: Cut the tops off 4 heads of garlic, drizzle with EVOO and salt, and enclose each separately in tinfoil. Put all foiled garlic heads on a sheet pan and into the oven at 400 F for 45 minutes. Remove from oven, allow to cool for a bit, then squeeze out the roasted garlic and pulse in a food processor with a few cloves of raw garlic until smooth.
3. Make the tomato butter: Strain a can of chopped tomatoes, using a wooden spoon to press down on them to release as much liquid as possible. Then, add about 2 tbsp of the remaining chunks to 1 stick of salted butter. Puree in a food processor until fully combined.
4. Make the grilled cheese: Shmear one side of each slice of bread (I used sourdough) with your tomato butter, then add to a skillet set to medium heat with a bit more butter. Then, shmear your roasted garlic onto the other side of the slice in the pan, add two slices (or 3 if you wanna get crazy) of white American cheese and cover with freshly grated gruyere (or you can buy smoked gruyere by the slice if you want). Then top with the other slice of bread, tomato butter side facing up. Once browned and toasty, flip, adding a bit more butter to the pan.
5. Once browned on both sides, serve with a cup of tomato sauce, sprinkled with a little more grated gruyere! If you're making multiple sandwiches, leave them in a 250 F oven while the others are cooking. :)

Affiliate Link to mini food processor: https://amzn.to/2MjdGbL


Enjoy!!!

Thanks so much for watching, guys!

If you like this video, hit that subscribe button and give me a like!

Want to eat like me + get in shape? Join my fitness program, CakeToo! https://caketoofitness.com/
Follow us on IG! www.instagram.com/caketoofitness

Follow me on Instagram: www.instagram.com/the_hunger_diaries
Follow me on TikTok: https://vm.tiktok.com/ZMJPjopoC/ (@thehungerdiaries)

If you have any thoughts or feelings about this review/mukbang, tell me in the comments below! And if you have any suggestions on other foods you'd like me to eat/review for you, comment them below as well! Thanks a bunch and I hope you enjoy!