Happy Hump Day!!!

Even though summer has technically started, we have been experiencing the typical San Diego June gloom. I’m not gonna complain though, I know it will get super hot soon (like, tomorrow!), So I will soak in this marine layer for as long as I can.

While enjoying this cozy weather the other night I decided to make some comfort food, figuring it will be a while before I get to make soups again. I made a tomato basil soup adapted from this The Barefoot Contessa recipe.

 

 

You can easily make this recipe vegan by substituting the chicken stock with vegetable stock and omitting the butter.

 

 

I chose to use the immersion blender at the end, instead of a food mill because it is much easier to get the kiddos to eat soup with less texture.

 

 

I also put together a little make your own grilled cheese bar to pair with the soup.

 

 

For my make your own grilled cheese bar, I had ciabatta, whole wheat, and gluten free bread. I put out some brie, smoked cheese, and cheddar out. I also offered some add ons like pancetta, sweet pickles, pancetta, and sweet medjool dates (not pictured).

The kiddos had the traditional cheddar, I jazzed mine up using the ciabatta bread, dates, brie, and pancetta, while the hubs had his with gluten free bread, smoked gouda and pancetta. A make your own grilled cheese bar is  a fun way to get everyone involved in dinner!

This is a fun, easy dinner for any night of the week. Let me know what you like in your grilled cheese! Is there anything I can’t live without?

Also, if you haven’t already entered this awesome giveaway yet, DO IT! The contest ends Friday!

Until next time,

Betsy