The other day, it was cold and rainy and dark, and all I wanted was grilled cheese and tomato soup. And, since I love the kitchen, I wanted to doctor them up a bit. My friend Kelly gave me “the best tomato soup recipe I have ever tasted” (source: my husband). And Rachael Ray was making the easiest cheese profiteroles on her show that afternoon, so I took a look at her recipe and made up a little version of my own. Bingo Bango: Grown Up Tomato Soup and Grilled Cheese! Of course, I am here to share:
These took me all of 30 minutes from start to finish. They are cheesy and yummy and addictive. Instead of fancy cheese, I used cheddar, and I found that cooking them for 15 minutes was enough. Obviously you know your oven though.
6 tbsp. butter
1 cup water
1 tsp salt
1 cup flour
1 cup cheddar
1. Preheat oven to 400F.
2. Combine water, butter and salt over med-high heat and heat until butter is melted and water starts to boil.
3. Add flour and continue cooking until a dough ball forms.
4. Transfer mixture to stand mixer and very slowly add eggs one at a time. Beat until the bowl is cooled.
5. Add cheese to mixture.
6. Plop 1 inch sized balls of dough onto a parchment lined baking sheet. Feel free to use a dough scoop or a pastry bag.
7. Cook for about 15 minutes or until the profiteroles are fluffy and golden.
What do you like to make when it’s rainy outside?