Tomato Soup & Grilled Cheese Sandwiches
Dinner,  Full GAPS,  Lunch,  Recipes

GAPS Legal Grilled Cheese Sandwiches and Tomato Soup!

If you like this recipe, you’ll love myร‚ย GAPS Lunches Cookbook!

If you attended public school and ate in the cafeteria (or if your mother made this when you were young), you might just miss grilled cheese sandwiches and tomato soup. Well, we’re strict GAPS/SCD eaters around here, and yet, we were able to eat this meal tonight! Want my secrets? Ok, I’ll share! ๐Ÿ™‚

~~The Bread~~

This is simple and is unbelievably like real bread!

10 eggs, separated

2 c. grated parmesan cheese

1/4 c. yogurt

1 tsp garlic powder

1 tsp sea salt

1 tsp dried parsley

 

Preheat the oven to 400 degrees. Whip the egg whites in the bowl of an electric mixer until stiff. Meanwhile, combine the yolks, parmesan cheese, spices and yogurt (my 3 year old did this :)). Line a large rimmed baking sheet (a jelly roll pan) with parchment paper. When the egg whites are stiff, gently fold them into the egg yolk-cheese mixture until just combined. Pour the batter onto the prepared baking pan and spread out. Bake at 400 degrees for about 20 minutes.

 

~~The Sandwiches~~

Slice the bread into 16 pieces, and then slice those pieces in half (it is a puffy bread for grilled cheese–so very carefully use a serrated knife to cut the slices thinner & make 1 into 2. Got it? :)). Slice up some cheese (I think we used about a pound for our family).

Generously butter a cast iron griddle, and also butter the sides of the bread. I used a whole stick of butter for this recipe. ๐Ÿ™‚ Preheat the griddle, and then cook the sandwiches until both sides are nicely browned and the cheese is melted.

Makes 16 small-ish sandwiches (this fed my family of 6).

~~The Soup~~

I originally saw this soup at Pebble Crossing, and I adapted it to use home-canned or frozen jars of tomatoes and homemade stock.

 

2 TB ร‚ย  ร‚ย coconut oil

1 large onion, chopped

6 carrots, peeled and diced

3 celery sticks, chopped

2 quart size jars of tomatoes (defrosted if frozen)

1 quart homemade chicken stock (defrosted)

1 teaspoon organic parsley

2 teaspoons organic basil

2 teaspoons garlic powder

2 teaspoons sea salt

 

Melt the coconut oil in ร‚ย large soup pot, saute the onion for 3-5 minutes. Add in the carrots and celery, cook until the veggies are tender but not mushy.

Add in the chicken stock, tomatoes, and spices. Cook for about 15 to 20 minutes over medium, stirring occasionally.

Use an immersion blender to puree the soup. Or, pour the soup in your blender (very carefully!) and blend it. Serve with grilled cheese sandwiches! ๐Ÿ™‚ This fed my family of 6 plus provided leftovers.

 

Prep ahead steps (way ahead!)~~

Make chicken stock

Freeze or can 2 quarts of tomatoes

Chop and freeze onion

Dice and freeze carrots & celery

 

 

Prep ahead steps (the night before & the day of)~~

Defrost chicken stock

Defrost tomatoes if frozen

Defrost onion, carrots & celery if frozen

Chop onion, carrots & celery (if fresh)

 

If you like this recipe, you’ll love myร‚ย GAPS Lunches Cookbook!

 

 

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