SLO LIFE FebMar 2020

| KITCHEN
Tomato Soup
and Swiss on Rye
Nothing says comfort food on a chilly day like soup served with a grilled sandwich. Chef
Jessie Rivas pulls out all the stops with this piping hot, creamy tomato soup paired with
swiss cheese and caramelized onions on rye crisped to perfection and made for dipping.
BY CHEF JESSIE RIVAS
TOMATO SOUP
CARAMELIZED ONIONS
SWISS ON RYE
½ yellow onion roughly chopped
2 large cloves of garlic
4 cups chopped canned tomatoes
¼ cup heavy cream
1 TBS olive oil
salt and pepper
In a stockpot, add oil, onion and garlic;
sauté over medium heat for 5 minutes.
Add tomatoes and simmer for 30 minutes
on low heat. Purée soup with hand mixer
or use a stand mixer until smooth. Return
soup to stove on low heat and season with
salt and pepper and stir in the cream.
Serve when soup is warmed through.
1 TBS butter or olive oil
½ large red onion sliced thinly
1 tsp light brown sugar
pinch of salt
½ TBS balsamic vinegar
ground black pepper
Caramelized onions directions:
Add butter or oil to a hot, 9-inch
sauté pan. Add the onions and cook
over medium heat for 5 minutes or
until onions are translucent. Add
sugar, salt, balsamic vinegar, and fresh
ground pepper. Simmer on low heat
for 2 minutes and set aside.
2 thick slices of rye bread
1 TBS soft spreadable butter
2 oz grated swiss cheese
½ cooked caramelized onion
Butter 2 slices of bread just on one
side, these will be the outer side
of the sandwich. Add the cooked
onions and spread evenly on the
inside of both pieces of bread. Top
the onions with grated swiss cheese
and put together. Cook sandwich
over medium heat in a sauté pan until
bread is lightly browned on both
sides and cheese is melted. SLO LIFE
JESSIE RIVAS is the owner
and chef of The Pairing Knife
food truck which serves the
Central Coast.
86 | SLO LIFE MAGAZINE | FEB/MAR 2020