with Chef Robert Larios
Photography by Patricia M. Larios
The Art of Comfort Food: A Nostalgic Dish for Rainy Days
I’ve been thrilled to hear from so many of you! Recently, I received calls and emails from our wonderful Cooking with the Club community, asking for the grilled cheese recipe featured in a previous article. Your excitement and love for this comforting classic inspired me to revisit it and share an updated version that enhances the flavors we all cherish. While sharing this new twist on an old favorite, I wanted to mention that the images used in this article are from the original piece, but don’t worry—I plan to post a video on social media soon, demonstrating how to make this updated recipe step by step. Keep an eye out, and let me know what you think!
There’s something magical about the cozy aroma of comfort food on a rainy day. It’s the kind of magic that brings warmth to your soul and gives you a sense of home. Picture this: soft rain tapping on the windows, the sound of cartoons in the background, and the anticipation of a delicious, hearty meal. That’s the feeling I wanted to bottle up and share with you through today’s recipe.
Growing up, one of my fondest memories was a rainy Saturday morning spent watching cartoons as my mom whipped up a comforting breakfast. The coziness of those moments inspired me to create a dish that captures that same warmth and nostalgia. This recipe for red pepper tomato basil soup paired with a golden, gooey grilled cheese sandwich is my take on comfort food perfection.
The beauty of this duo is its simplicity. Comfort food should be easy to make, satisfying and adaptable to fit your taste. Don’t fret if you don’t have sharp cheddar or Havarti cheese on hand. Use whatever cheese melts well and brings you joy. The same goes for the soup. While I love the depth of flavor in tomato and roasted red pepper soup, a classic tomato soup works just as well. This recipe invites creativity, so feel free to make it your own!
Enjoy this dish as a reminder that sometimes the simplest meals create the most comfort. Whether it’s a rainy afternoon or just a quiet moment to yourself, this updated recipe is here to warm both your body and your spirit. Keep an eye out for the video demo, and happy cooking!
¡Buen provecho!
Red pepper tomato basil soup and grilled cheese.
Step 1: Gather and Prepare Ingredients
Cooking is an act of love, so begin by honoring the ingredients. Lay them out on your counter like a painter setting up their palette. Mince your garlic with care, and dice the red onion into uniform, delicate pieces to ensure even cooking. Thinly slice the sharp cheddar and Havarti cheeses, appreciating their creamy textures. This moment of preparation sets the tone for your dish.
Step 2: Build the Base of Flavor
Heat a medium saucepan over medium heat, and add the extra virgin olive oil. Glide the minced garlic and diced onion into the pan, letting them sizzle and weep their fragrant oils. Season with a pinch of sea salt and pepper. Stir occasionally, ensuring the garlic doesn’t brown but rather softens and melds with the onions. This step is what Anthony Bourdain might call “building flavor at the foundation.”
Step 3: Elevate the Soup
Pour the tomato and roasted red pepper soup into the saucepan. Stir gently, and sprinkle in the dried parsley, basil, and a whisper of dill. Take a moment to pause and taste. Adjust the seasoning, if needed. Let the soup warm slowly over low heat, allowing the flavors to meld like old friends catching up.
Step 4: Prepare the Bread for the Sandwich
While the soup bubbles softly, turn your attention to the bread. Softened butter should glide over each slice, creating an even, glossy coat. Heat a cast iron skillet, revered by chefs and home cooks alike for its ability to deliver the perfect crust. Once hot, lay down the buttered side of each slice, listening for the gentle hiss of bread meeting pan. Toast until they achieve a golden hue that speaks of care and patience.
Step 5: Create the Cheese Symphony
Turn one of the toasted sides up, and carefully layer the sharp cheddar and Havarti slices. Ensure the layers are even, promising perfect bites throughout. Top with the second slice of bread, butter side up. This simple yet meticulous choice invites balance to every bite.
Step 6: Perfect the Grilled Cheese
Press gently with a spatula, encouraging the cheese to soften and spread. Flip the sandwich after about three minutes, ensuring the crust develops evenly on both sides. The cheese should transform into molten layers that pull with each bite, a comforting tug that evokes nostalgia and warmth.
Step 7: Assemble and Serve with Elegance
Slice the grilled cheese diagonally to reveal its gooey interior and place it artfully beside a bowl of the velvety soup. Here’s where plating matters: Add a sprig of fresh basil or a sprinkle of dried parsley on the soup for a touch of finesse. Say, “Bon appétit!” as you serve this dish
Ingredients
Directions
Step 1: Gather and Prepare Ingredients
Cooking is an act of love, so begin by honoring the ingredients. Lay them out on your counter like a painter setting up their palette. Mince your garlic with care, and dice the red onion into uniform, delicate pieces to ensure even cooking. Thinly slice the sharp cheddar and Havarti cheeses, appreciating their creamy textures. This moment of preparation sets the tone for your dish.
Step 2: Build the Base of Flavor
Heat a medium saucepan over medium heat, and add the extra virgin olive oil. Glide the minced garlic and diced onion into the pan, letting them sizzle and weep their fragrant oils. Season with a pinch of sea salt and pepper. Stir occasionally, ensuring the garlic doesn’t brown but rather softens and melds with the onions. This step is what Anthony Bourdain might call “building flavor at the foundation.”
Step 3: Elevate the Soup
Pour the tomato and roasted red pepper soup into the saucepan. Stir gently, and sprinkle in the dried parsley, basil, and a whisper of dill. Take a moment to pause and taste. Adjust the seasoning, if needed. Let the soup warm slowly over low heat, allowing the flavors to meld like old friends catching up.
Step 4: Prepare the Bread for the Sandwich
While the soup bubbles softly, turn your attention to the bread. Softened butter should glide over each slice, creating an even, glossy coat. Heat a cast iron skillet, revered by chefs and home cooks alike for its ability to deliver the perfect crust. Once hot, lay down the buttered side of each slice, listening for the gentle hiss of bread meeting pan. Toast until they achieve a golden hue that speaks of care and patience.
Step 5: Create the Cheese Symphony
Turn one of the toasted sides up, and carefully layer the sharp cheddar and Havarti slices. Ensure the layers are even, promising perfect bites throughout. Top with the second slice of bread, butter side up. This simple yet meticulous choice invites balance to every bite.
Step 6: Perfect the Grilled Cheese
Press gently with a spatula, encouraging the cheese to soften and spread. Flip the sandwich after about three minutes, ensuring the crust develops evenly on both sides. The cheese should transform into molten layers that pull with each bite, a comforting tug that evokes nostalgia and warmth.
Step 7: Assemble and Serve with Elegance
Slice the grilled cheese diagonally to reveal its gooey interior and place it artfully beside a bowl of the velvety soup. Here’s where plating matters: Add a sprig of fresh basil or a sprinkle of dried parsley on the soup for a touch of finesse. Say, “Bon appétit!” as you serve this dish
Notes
Cooking Tidbit:
Maximize the flavor of dried herbs by rubbing them between your fingers before adding them to your recipe. This release of natural oils enhances their aroma and taste. If you’re using fresh herbs, keep in mind their flavor is much stronger, so adjust the quantity accordingly.
Food Quote:
“Comfort food is not just a meal, it’s a memory served warm – a reminder that the simplest dishes often carry the richest stories.”
– Chef Robert Larios
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Food Lover’s Dictionary
Havarti cheese: Named after the Danish experimental farm where it was developed, Havarti is often referred to as the Danish Tilsit because of its similarity to that cheese. It’s semisoft and pale yellow with small irregular holes. The flavor of young Havarti is mild yet tangy. As the cheese ages, its flavor intensifies and sharpens. Havarti comes in loaves or blocks and is often wrapped in foil. Bibliography: The New Food Lover’s Companion, Sharon Tyler Herbst, 1995, Barron’s Educational Series. |
