I had my oral surgeon appointment today and surgery is set for my extraction on Wednesday morning of this week. In order to get in sooner rather than later, I had to be open to visit any one of the 5 locations for my intake pre-op meeting. Game on! They first opening was in Waconia today, so I drove almost an hour to have them make a plan for my mouth. It was a real pretty drive, and I had lots of time to think.
The boys were talking last week about how they wanted soup like Kirby had when we stopped in at Nelson’s Creamery in Wisconsin last summer on our way down to Lacrosse. Tomato Soup.
Most people love tomato soup with grilled cheese, but have you met Punky, our oldest? The boy hates melted cheese (as in cheddar, American, Mozzarella – so no mac and cheese, no grilled cheese, no cheese on his pizza….. the boy can be a diva.). I digress. We still love him even with his shortcomings.
Punky has been a bit more open to explore things now that he is nearly 15! Kirby, not so much. He likes his food, and don’t mess with it.
So, on my drive I was thinking of making dinner. Tonight’s menu was Tomato soup and Adult Grilled Cheese sandwiches. (I write out the menu each Saturday, but I’m not always sure of my plan until it’s time to make dinner!)
I had 4 cans of tomato soup in my cupboard. But, I wanted to explore. So, I created a homemade Tomato Basil soup tonight with Avocado, Spinach, and Goat Cheese Grilled Cheese.
Wow.
It was divine.
Here’s a picture of our food. I’ll write the recipe down below if I can remember what I did. (That’s always the question these days!)
TOMATO SOUP
2-28 oz cans crushed tomatoes
1 cup of bone broth (chicken broth or veggie broth would work too!)
20-25 leaves of fresh basil (minced)
1 teaspoon sugar
1 cup heavy whipping cream
1/2 cup butter
Bring the tomatoes and the broth to a boil. Cover and simmer for 10-15 minutes. Add minced basil and sugar to the soup and turn the heat to low. Use a whisk to stir in the cream. Add the butter and serve after the butter has melted and has been stirred into the soup. Garnish with fresh basil leaves.
AVOCADO, SPINACH, & GOAT CHEESE GRILLED CHEESE
2 avocados, lightly mashed
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh spinach leaves
6-8 ounces goat cheese, crumbled
8 pieces of bread (My favorite is Aldi’s Zero Net Carb Bread – multi-seed)
butter to spread on bread
OPTIONAL: 1 Tablespoon fresh basil or parsley
Mash the avocados after peeling them and removing the pit. Mix in the garlic, salt and peppers into the avocado. Set aside.
Butter four slices of bread and place them butter side down on the griddle. Lightly spread some of the avocado mixture on top of each piece of bread. Place spinach leaves on top of the avocado spread. Crumble the goat cheese and place some on top of the spinach leaves. (You may also add the optional fresh basil or parsley here too!) Butter the last 4 pieces of bread and put them on the top of the sandwiches (Butter side up). Turn on the stove. Heat the sandwiches 3-4 minutes then flip. Cook for 2-3 minutes more. Remove from griddle and serve.
Boom! Go try them! So tasty!
kmschad.life 
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