3tbspMrs. Wages® & Orrington Farms® Broth Base – Chicken Flavored With Other Natural Flavor
4 ½cupswater, 200℉ (for broth)
Parmesan cheese, shredded
2slices hearty bread
2slices pepper jack cheese
Dijon mustard
Pickle slices
Butter (for both sides of the bread)
1
Preheat oven to 400℉.
2
Quarter your tomatoes and place them on a sheet lined with parchment paper along with the garlic cloves. Drizzle with olive oil, season with salt and pepper, and roast them for 45-50 minutes or until garlic becomes fragrant and golden and the tomatoes are softened
3
While the tomatoes are roasting, caramelize your onions. In a medium pot, add sliced onions and olive oil and cook on low, stirring often, for about 25 minutes, or until onions are translucent and golden. Don’t rush this process; slow-cook to really caramelize.
4
Once tomatoes and garlic are done roasting, add to a food processor or use the immersion blender. Slowly add in the basil and caramelized onions and blend everything together.
5
Add the Mrs. Wages® & Orrington Farms® Broth Base – Chicken Flavored With Other Natural Flavor to the hot water to make the broth.
6
After blending, transfer the soup back to the pot (or if you used an immersion blender, keep in pot), turn to medium-low heat, and add prepared broth base and parmesan cheese. Salt and pepper to taste.
7
Melt butter in a skillet over medium heat. Form a grilled cheese sandwich with the bread, cheese, mustard, and pickles. Cook grilled cheese sandwich on both sides for 2-3 minutes until golden.
3tbspMrs. Wages® & Orrington Farms® Broth Base – Chicken Flavored With Other Natural Flavor
4 ½cupswater, 200℉ (for broth)
Parmesan cheese, shredded
2slices hearty bread
2slices pepper jack cheese
Dijon mustard
Pickle slices
Butter (for both sides of the bread)
Directions
1
Preheat oven to 400℉.
2
Quarter your tomatoes and place them on a sheet lined with parchment paper along with the garlic cloves. Drizzle with olive oil, season with salt and pepper, and roast them for 45-50 minutes or until garlic becomes fragrant and golden and the tomatoes are softened
3
While the tomatoes are roasting, caramelize your onions. In a medium pot, add sliced onions and olive oil and cook on low, stirring often, for about 25 minutes, or until onions are translucent and golden. Don’t rush this process; slow-cook to really caramelize.
4
Once tomatoes and garlic are done roasting, add to a food processor or use the immersion blender. Slowly add in the basil and caramelized onions and blend everything together.
5
Add the Mrs. Wages® & Orrington Farms® Broth Base – Chicken Flavored With Other Natural Flavor to the hot water to make the broth.
6
After blending, transfer the soup back to the pot (or if you used an immersion blender, keep in pot), turn to medium-low heat, and add prepared broth base and parmesan cheese. Salt and pepper to taste.
7
Melt butter in a skillet over medium heat. Form a grilled cheese sandwich with the bread, cheese, mustard, and pickles. Cook grilled cheese sandwich on both sides for 2-3 minutes until golden.
