Cooking class | Roxane Gay’s Tomato Soup & Grilled Cheese

I’m Roxane Gay. I am at my home in Los Angeles. And today, I’m making tomato soup and grilled cheese, because it’s getting cold outside. [MUSIC PLAYING] For the soup, you’ll need butter, onion, all-purpose flour, diced tomatoes, chicken broth, sugar, salt and pepper, half a grain and a half, and honey. For the grilled cheese sandwich, you’ll need bread, butter, mayonnaise, Gruyére, and Cheddar Jack. So here’s a really easy tomato soup recipe that’s actually available on The New York Times website. Imagine that. First, you need to cut three or four onions. I use a combination of red and yellow, because I don’t know why, Because I can. I made this soup once before. It’s a little bit sweet, which is enjoyable. You don’t have to expect that. I didn’t make many changes. It just depends. But sometimes I can add a few spices to it just to take it up a notch. “You have to always keep pushing it up a notch, right?” So now we’re going to melt 1/2 pound of butter. Okay, now I’m going to add the onions and cook them until they’re translucent. So really, like, about 20 minutes. So when the onion is ready – and you’ll know it’s going to smell great – add 1/2 cup of the flour. And you let it cook for about three minutes or so. Now I only add four cans of diced tomatoes, which is a lot, really. But the good news is that you’ll be able to eat tomato soup for the rest of your life. 3/4 cup and 3/4 cup chicken broth, 1/4 cup sugar, add 1 teaspoon salt and more pepper. You have to stir it regularly for half an hour. I’m omitting the celery salt, which you can also add, since I don’t have salt. So fun fact: I hated soup growing up. I especially hate tomato soup. It’s just like raw tomato juice. One day, I got bored and decided to make this recipe, and I found that under the right circumstances, I would enjoy a delicious soup. So now I’m going to add 2 tablespoons of honey and use a hand blender to puree it into something like soup. Now, I’m going to grate the cheese for the grilled cheese. Grated cheese is actually better to use, as it melts faster. I’m using Gruyére and Cheddar Jack. You can use anything you want. If you want toasted cheese to be golden and crispy, one way is to spread some mayonnaise on one of the outer slices of bread. On the other side of the bread, some butter. You know, some cheese, you know, you just need to feel how much cheese your 47 year old stomach will tolerate? Place them in your pan and let them cook until the cheese melts. So it’s almost ready, so we’ll just flip one side over the other. Just five more minutes but keep an eye on it, because you don’t want the bread to burn. It was a little well made, but grilled cheese and tomato soup. Enjoy and stay warm. [MUSIC PLAYING] Cooking class | Roxane Gay’s Tomato Soup & Grilled Cheese

Fry Electronics Team

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