This is a one two punch of truffle goodness! Best of all it is a quick meal!
2 onions, minced
4 cloves garlic minced
28 oz tomatoes
3 c chicken stock
1/4 c tomato paste
In a medium soup pan heat 1 TBSP olive oil over medium heat, add onions and garlic and cook for 5 minutes until softened. Add tomatoes, stock, paste and pepper, cook for 15 minutes. Purée with blender to immersion blender.
Top with truffle salt and a little truffle oil before serving.
8 slices of sourdough bread
4 – 6 oz truffle cheese, sliced 1/4 inch thick
Place cheese between two slices of bread. brush with truffle oil.
Heat non stick pan over medium heat, add 1 TBSP truffle oil. Add sandwiches and cook until bread is crispy and cheese is melted.