When the weather turns chilly and you’re craving something warm, comforting, and easy to make, this Honeyed Tomato Soup with Cheddar and Onion Marmalade Panini is the perfect answer. The soup is rich, herby, and gently sweetened with honey — just enough to balance the acidity of the tomatoes without making it overly sweet . Made with good Italian tomatoes, herbs, and cream it is deliciously creamy and luxurious.
Paired with a melty cheddar and red onion marmalade panini, grilled until oozing and golden, this simple meal becomes something truly special — the kind of cozy, rib‑sticking comfort food that brightens even the rainiest day.
- 4 cups (2 390g tins) chopped Italian tomatoes with onions and garlic (about 4
- 2 ribs of celery, trimmed and chopped
- splash of white wine
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- 2 TBS runny honey
- sea salt and freshly ground black pepper to taste
- 1 cup (240ml) of cream
- 1 cup (240ml) of whole milk
- 8 thin slices of a sturdily rustic white loaf (I used a French Boule, which I sliced into 1/2 inch thick slices)
- 4 generous tablespoons of onion marmalade
- 8 ounces (226g) of a good strong farmhouse cheddar, sliced
- softened butter for buttering
- If you cannot find a tinned tomato that has onion and garlic included you can use fresh onions and garlic. I would use a small onion and a fat clove of garlic. Simply chop finely and sauté without browning in a tiny bit of oil before proceeding with the recipe.
- Use a good quality tinned Italian tomato in tomato juice for the best flavor.
- If you don't have any white wine you can use a bit of white grape juice, water or stock in it's place.
- Runny honey is simply liquid honey, rather than creamed or solid honey. Use a good quality floral honey.
- Use whipping cream or double cream. Alternately you can use undiluted evaporated milk.
- I like to use a sour dough boule for the bread. You want a sturdy bread that can stand up to the pressing in the panini.
- If you cannot get onion marmalade then use a good quality chutney.
- I like Coastal Cheddar Cheese or another good British cheddar. In any case, do use a STRONG flavored cheddar. (Sharp cheddar.) I also use a white cheddar, not dyed.
- Place the tomatoes, celery, white wine, sage and rosemary into a saucepan. Bring to the boil. Immediately reduce the heat to a low simmer. (Do not allow to boil for a prolonged amount of time. Reduce the heat as soon as bubbles appear.)
- Stir in the honey and season to taste with some salt and black pepper. Simmer for about 15 minutes, until the celery is soft. (This is enough time to meld the flavors completely together.)
- Blitz until smooth with a stick blender if you have it, or very carefully in a regular blender. Alternately you can put it through a moulee. (A moulee is a type of food grinder/strainer. If you want a really smooth soup when using a blender or stick blender, push it through a fine sieve.)
- Return to the heat. Whisk in most of the cream, reserving a bit for a garnishing. Whisk in the milk. Heat through and keep warm while you make the sandwiches. (Don't allow to boil or it may curdle.)
- Make the sandwiches while the soup is cooking and keep warm in a low oven until the soup is finished. (This way everything can be pretty much finished cooking at the same time.)
- Heat your panini press.
- Lay out 4 slices of your bread. Spread 1 TBS of onion marmalade onto each. Top with a generous amount of cheddar, dividing it equally amongst the bread. Top with the other 4 slices of bread. (Don't be chintzy with the cheese.)
- Butter each sandwich lightly on each side and place into the Panini press.
- Grill until the cheese is meltingly scrummy and the panini have nice grill lines.
- Ladle the hot soup into 4 heated soup bowls. Drizzle a bit of the reserved cream on top and drag through it with a toothpick to make a lovely swirl. Serve immediately with the toasty panini.
- Read through the recipe thoroughly before beginning to help familiarize yourself with all of the ingredients, steps and equipment needed.
- Assemble all of your ingredients prior to beginning. This will not only help to prevent you from leaving something out, but things will move along much quicker.
- Use the best and freshest ingredients that you can afford to buy. A good quality tinned Italian tomato really does make a difference in taste.
- Use a mild pure honey, such as a clover or other floral honey. I use Nova Scotia honey, produced right here in the province which I live in.
- Use a good sturdy bread for the panini.
- Use a good quality, strong cheddar for the best flavor. You want one which will work well and stand up against the flavor of the marmalade without disappearing.
ROASTED TOMATO & RICE SOUP - Simple ingredients, big flavor, and that irresistible warmth that only a homemade soup can bring. It starts with fresh ripe tomatoes roasted under the grill/broiler until their skins blister and blacken, a step that concentrates their natural sweetness and gives the soup a rich, almost smoky depth. While the tomatoes roast, onions, celery, and grated carrot soften gently in butter with a splash of chicken stock, creating a fragrant base that builds beautiful flavor into every spoonful . Once the roasted tomatoes are added, everything simmers together until tender, then is blended silky smooth and strained for a perfectly velvety texture. While the tomatoes roast, onions, celery, and grated carrot soften gently in butter with a splash of chicken stock, creating a fragrant base that builds beautiful flavor into every spoonful . Once the roasted tomatoes are added, everything simmers together until tender, then is blended silky smooth and strained for a perfectly velvety texture
Honeyed Tomato Soup with Cheddar & Onion Marmalade Panini
A quick, easy and delicious bowl of soup with some tasty cheese panini to serve alongside. It's tomato soup and grilled cheese, but with a scrumptious twist!
Ingredients
- 4 cups (2 390g tins) chopped Italian tomatoes with onions and garlic (about 4
- 2 ribs of celery, trimmed and chopped
- splash of white wine
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- 2 TBS runny honey
- sea salt and freshly ground black pepper to taste
- 1 cup (240ml) of cream
- 1 cup (240ml) of whole milk
- 8 thin slices of a sturdily rustic white loaf (I used a French Boule, which I sliced into 1/2 inch thick slices)
- 4 generous tablespoons of onion marmalade
- 8 ounces (226g) of a good strong farmhouse cheddar, sliced
- softened butter for buttering
Instructions
- Place the tomatoes, celery, white wine, sage and rosemary into a saucepan. Bring to the boil. Immediately reduce the heat to a low simmer.
- Stir in the honey and season to taste with some salt and black pepper. Simmer for about 15 minutes, until the celery is soft.
- Blitz until smooth with a stick blender if you have it, or very carefully in a regular blender. Alternately you can put it through a moulee.
- Return to the heat. Whisk in most of the cream, reserving a bit for a garnishing. Whisk in the milk. Heat through and keep warm while you make the sandwiches.
- Make the sandwiches while the soup is cooking and keep warm in a low oven until the soup is finished.
- Heat your panini press.
- Lay out 4 slices of your bread. Spread 1 TBS of onion marmalade onto each. Top with a generous amount of cheddar, dividing it equally amongst the bread. Top with the other 4 slices of bread.
- Butter each sandwich lightly on each side and place into the Panini press.
- Grill until the cheese is meltingly scrummy and the panini have nice grill lines.
- Ladle the hot soup into 4 heated soup bowls. Drizzle a bit of the reserved cream on top and drag through it with a toothpick to make a lovely swirl. Serve immediately with the toasty panini.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
SUNDAY, April 26th - Pan Seared Steak with Garlic Butter
Normally on Sundays we will go to my sister's for a family dinner. We did not go this week due to back issues. Instead I cooked Eileen and I a tasty dinner at home. I had a steak in the freezer so we decided to have that. You start with a beautiful New York strip steak, patted dry and seasoned generously with salt and pepper for that essential crust . Once it hits the hot skillet, it sears to a gorgeous golden brown, forming that irresistible caramelized exterior while staying tender and juicy inside Then comes the magic: a bubbling spoonful of butter infused with fresh garlic and rosemary, spooned lovingly over the steak as it finishes cooking . The result is rich, aromatic, and deeply satisfying — the kind of flavor that only simple, well‑prepared ingredients can deliver.
We enjoyed this with fried mushrooms, vegetables and a salad. I cooked some rice for Eileen to enjoy on the side. It was a really simple, yet delicious meal.
MONDAY, April 27th - Grandmother's Roast Chicken & Gravy
I had a small roasting chicken in the freezer and so I took it out and cooked it. You just can't go wrong with a roast chicken. You get to enjoy it on the day and then there is enough for at least one more meal, or sandwiches, and a soup.
This Grandmother’s Roast Chicken & Gravy is the kind of meal that feels like coming home. It’s simple, comforting, and full of the old‑fashioned flavors that only a grandmother could get just right. A whole chicken is rubbed generously with softened butter mashed with fresh lemon thyme, then seasoned well with salt and pepper and stuffed with quartered lemon for extra moisture and brightness. As it roasts, a splash of good white wine in the pan creates the most beautiful, aromatic juices that later become your gravy. The chicken cooks until the skin is golden and the meat is tender and succulent — the kind of roast that fills the whole house with a Sunday‑dinner aroma. And the gravy? It’s the real deal. You use the pan drippings, a bit of the chicken fat, and flour to make a proper roux, whisking in the juices and stock until it becomes a silky, deeply flavored gravy that tastes like pure comfort.
We enjoyed this simply with some buttery mashed potatoes and the gravy of course, as well as a few cooked vegetables (Broccoli and Cauliflower.) This was simple and delicious.
TUESDAY, April 28th - Chicken and Stuffing Pie
A simple meal on Tuesday with an easy to make Chicken and Stuffing Pie. If you love chicken… and you love stuffing… this Chicken & Stuffing Pie is about to become your new favorite comfort supper. It’s one of those humble, old‑fashioned dishes that doesn’t look fancy — but the moment you take a bite, you understand why it’s such a keeper.
There’s no pastry crust here at all — the stuffing becomes the crust, baking up golden, savory, and beautifully seasoned with sage, thyme, marjoram, parsley, and a whisper of nutmeg . Mixed with tender sautéed celery and onion, warm chicken broth, and plenty of chopped cooked chicken, it turns into a hearty, flavor‑packed pie that slices like a dream. It's everything you love about a chicken pot pie without any of the fuss involved with rolling out pastry. It might not look like much but it is fabulously delicious and very easy to make.
I made Eileen's favorite creamed peas to spoon over top. She loves those on toast as well. This was the perfect meal. I also sliced up some cucumbers to enjoy on the side.
.jpg "Onion Pan Burgers")
WEDNESDAY, April 29th - Dinner out with the family
On Wednesday nights we usually go out with my sister, father and his friend Hazel for supper at a local eatery. I took a chance with my back and went as I didn't want to disappoint Eileen. She really loves these outings. My sister and I had fish and chips. (Mine was great, but her's was overcooked and she couldn't eat it.) Dad had a Hamburger Steak Dinner and Eileen had a burger and chips.
I am sharing a recipe for Onion Pan Burgers in the place of Eileen's burger. These are everything a great homemade burger should be — juicy, flavorful, and irresistibly messy in the best possible way. Inspired by a diner‑style technique, the onions aren’t just a topping… they’re cooked right into the burger, infusing every bite with sweet, savory goodness.
You start with simple, well‑seasoned ground steak mixed with a touch of garlic, shaped into hearty patties and seared in a hot skillet. Then comes the magic: a mountain of sliced onions goes straight on top of the burgers, softening and caramelizing as they steam into the meat itself . When you flip the patties, the onions stay underneath, turning golden and delicious while the burgers finish cooking.
A slice of melty burger cheese goes on top, and the buns get a clever diner trick of their own — the tops steam over the cheese while the bottoms warm right on the onions, soaking up all that incredible flavor. These are quite simply fabulous. Everyone always loves them. They go great with potato chips, oven chips or even just a salad on the side.
THURSDAY, April 30th - Chicken Soup with Pastina
I used the chicken carcass to make us a delicious chicken soup on Thursday. Chicken Soup with Pastina. This is the kind of soothing, old‑fashioned comfort food that warms you right down to your toes. Tender pieces of chicken simmer gently with vegetables until the broth becomes rich, golden, and full of homemade goodness. Then in goes the pastina — those tiny round pasta bits that turn every spoonful into something cozy, nostalgic, and deeply satisfying.
The pastina cooks right in the broth, soaking up all that beautiful chicken flavor and giving the soup a silky, almost creamy texture without adding anything heavy. It’s simple, wholesome, and wonderfully nourishing — the kind of soup you make when someone you love needs a little extra comfort, or when you want something warm and soothing for yourself.
A sprinkle of Parmesan, a touch of fresh parsley, maybe a squeeze of lemon… and suddenly you have a bowl that tastes like home, childhood, and kindness all at once.
Eileen had a grilled cheese sandwich with hers, while I enjoyed mine simply with some crackers. Crusty rolls would also go very nicely.
FRIDAY, May 1st - Broccoli Quiche
I went out shopping with my sister on Friday afternoon when we took my dad for his weekly outing with his friend Maryann at the mall. On the way home we stopped at Pelton's, which is a chicken farm up the mountain. We get all our eggs and a whole lot more there. I had only been going to get some eggs and a loaf of their homemade bread, but they had a few homemade Broccoli and Cheddar Quiche's made. Eileen loves Quiche and so I picked up one of those for our supper. They are delicious and taste every bit as good as a homemade one. Probably because they are small batch made, only two or three at a time.
In it's place I am sharing my recipe for Broccoli, Ham & Cheddar Quiche. This quiche is everything a good quiche should be: hearty, flavor‑packed, and wonderfully satisfying. What makes this one special is that it’s more about the filling than the egg — a generous mix of tender broccoli florets, savury cubes of ham, and plenty of sharp cheddar, all held together by just enough custard to keep everything nestled in place. Crisp homemade pastry gets brushed with a thin layer of Dijon mustard before the filling goes in. Onions, garlic, broccoli and ham sauteed until the broccoli is tender crisp, goes in next, topped with a layer of cheddar cheese. A silky egg‑milk‑cream mixture is poured over and topped with even more cheese before baking to golden perfection. Delicious with a salad on the side.
And that's how we enjoyed our broccoli cheese quiche. Simply with a salad on the side. It was sooooo good!
SATURDAY, May 2nd - Jacket Potato with Chili and Cheese
My back was/is still very poorly so another simple supper was in store for us. I was only going to do wieners and beans, but decided to do some chili and spoon it over a Jacket Potato. We both love baked potatoes.
These Jacket Potatoes with Chili and Cheese are the very definition of simple comfort food done right. Each potato is baked the proper way — washed, lightly salted, and placed directly on the oven rack so the skin turns beautifully crisp while the inside becomes fluffy, white, and cloud‑soft .
Once baked, the potatoes are split open and gently squeezed so the steamy insides fluff up even more . A ladle of hot, bubbling chili goes right over the top, sinking into all those little crevices of potato goodness . Then comes a generous snowfall of strong cheddar cheese, grated so it melts instantly into the heat of the chili and potato beneath it. Hearty, filling, inexpensive, and incredibly satisfying. All you need is a salad or a vegetable on the side. Simple.
And there you have it, these were my Meals of the Week for the past week. I think we ate pretty well. Not too bad for someone who has been in a lot of pain with her back. What do you think? None of it was very complicated at all. Some weeks are just like that!
- 6 TBS raspberry preserves
- 2 cups (480ml) heavy cream
- 1/2 vanilla bean
- 6 egg yolks (You can freeze the whites for another time and use)
- the peel and juice of one lemon (reserve the juice)
- 1/2 cup (95g) caster sugar (fine granulated sugar)
- fresh berries
- icing sugar to dust
- Whisk the jam with a fork to loosen it. I love raspberry jam in these, but you can use any jam or conserve that you enjoy. Lemon curd is especially nice.
- Heavy cream is whipping cream or double cream in Europe.
- If you don't have a vanilla bean you can use pure vanilla extract (1 tsp) or vanilla paste (1/2 tsp)
- Freeze your egg whites individually in ice cube trays and then pop into a zip lock baggie ready to use at another time. Great for pavlovas or angel food cakes.
- If you don't have finely granulated sugar you can process regular granulated sugar in a food processor for about 30 seconds to make it.
- I grate the lemon zest using a fine micro-plane grater. Wash the lemon really well first to remove any pesticides and insect debris. Dry well before zesting.
- Pour the cream into a saucepan. Add the lemon peel. Scrape in any caviar from the vanilla bean and throw in the spent bean. Warm gently to a simmer, then let sit to infuse for 10 minutes. (Do not allow to boil.)
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready 6 ramekins or small soufflé dishes, and a roasting tin large enough to place them in with a bit of space between. (Each ramekin should hold at least 1/2 cup/4 fluid ounces of liquid, and be heat proof.)
- Spoon 1 TBS of raspberry jam into the bottom of each ramekin. Place them into a large roasting tin. (You can use any flavor of jam you wish, even lemon curd, but raspberry jam is a favorite of mine.)
- Beat the egg yolks with an electric whisk until they are light and lemony colored. Whisk in the sugar, 1 TBS of the lemon juice and a pinch of salt. (I use an electric hand whisk/mixer.)
- Strain the cream into a clean bowl and then slowly whisk it into the egg/sugar mixture, taking care to temper it with a bit of the warm cream first so that you don't end up with scrambled eggs. (This is really important. The heat from the cream can scramble the eggs if you are not careful and your dessert will be ruined.) Make sure all are whisked well together. Boil the kettle.
- Pour the egg custard into a large measuring jug and then divide the custard between the prepared ramekins, carefully pouring it over top of the jam, taking as much care as possible not to mix the two together. (A measuring jug with a spout for pouring makes this step so much easier and less messy.)
- Pour boiling water into the roasting tin to come up halfway up the sides of the ramekins. Cover the tin tightly with foil and then bake in the preheated oven for 20 to 25 minutes, until lightly set. (There should still be a slight wobble in the center of the custard in each ramekin.)
- Remove from the pan and let them sit for half an hour before placing them into the refrigerator to chill for at least 2 hours, or overnight.
- When ready to serve top each with a few raspberries and a light dusting of icing sugar. Enjoy!
- Read the recipe thoroughly several times before beginning to help familiarize you with any ingredients or equipment needed.
- Assemble everything you need before you begin. This can help to prevent you from forgetting anything and will help the prep/cooking process to go much smoother and more quickly.
- Measure everything accurately.
- Don't let the cream boil.
- Use a fine meshed sieve to strain out any solids from the custard.
- Do NOT skip the water bath. This is integral to the success of the recipe.
- Chill them for at least two hours so that they are properly chilled and set up.
Lemon Pots de Creme
Simple and yet so elegant. I like to serve them ice cold with a few berries scattered over top.
Ingredients
- 6 TBS raspberry preserves
- 2 cups (480ml) heavy cream
- 1/2 vanilla bean
- 6 egg yolks (You can freeze the whites for another time and use)
- the peel and juice of one lemon (reserve the juice)
- 1/2 cup (95g) caster sugar (fine granulated sugar)
- fresh berries
- icing sugar to dust
Instructions
- Pour the cream into a saucepan. Add the lemon peel. Scrape in any caviar from the vanilla bean and throw in the spent bean. Warm gently to a simmer, then let sit to infuse for 10 minutes.
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready 6 ramekins or small soufflé dishes, and a roasting tin large enough to place them in with a bit of space between.
- Spoon 1 TBS of raspberry jam into the bottom of each ramekin. Place them into a large roasting tin.
- Beat the egg yolks with an electric whisk until they are light and lemony colored. Whisk in the sugar, 1 TBS of the lemon juice and a pinch of salt.
- Strain the cream into a clean bowl and then slowly whisk it into the egg/sugar mixture, taking care to temper it with a bit of the warm cream first so that you don't end up with scrambled eggs. Make sure all are whisked well together. Boil the kettle.
- Pour the egg custard into a large measuring jug and then divide the custard between the prepared ramekins, carefully pouring it over top of the jam, taking as much care as possible not to mix the two together.
- Pour boiling water into the roasting tin to come up halfway up the sides of the ramekins. Cover the tin tightly with foil and then bake in the preheated oven for 20 to 25 minutes, until lightly set.
- Remove from the pan and let them sit for half an hour before placing them into the refrigerator to chill for at least 2 hours, or overnight.
- When ready to serve top each with a few raspberries and a light dusting of icing sugar. Enjoy!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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