Bakers Batch


Tomato Soup with Grilled Cheese

This is an altered, simpler version of the Kushie Tomato Soup with Grilled Boursin and Gruyere Croutons from The Cannabis Kitchen Cookbook.

Our version uses cannabis infused butter in both the soup and on the grilled cheese slices.


  • 6 tablespoons cannabis infused butter
  • 1 medium yellow onion chopped
  • 5 gloves garlic minced
  • 2 cups chicken stock
  • 1 28-ounce crushed tomatoes
  • 1/2 cup heavy cream

Heat butter over medium heat in a large pan.
Add onion and cook 10-15 minute until golden brown. 
Add garlic and cook for 1 minute.
Add chicken stock, heavy cream and tomatoes.
Simmer and reduce heat 40 min.
Serve with Cubed grilled cheese.

Grilled Cheese Ingredients: 

  •  ½”-thick Pullman or other white bread

  • 1 tablespoon cannabis infused butter

  • 2 ounces thinly sliced American cheese or cheddar (about 4 slices)

  • Freshly ground black pepper

Place bread on a cutting board and spread butter over top side of each; this is key to a golden, delectable crunch. Heat a small skillet (nonstick, ideally) over medium. When it melts, place 1 slice of bread, butter side down, in skillet; top with cheese; season with pepper. Top with second slice of bread, butter side up. When underside is golden brown, about 4 minutes, turn sandwich and add remaining butter to skillet. Press down on sandwich to encourage even browning and to help melt cheese—be gentle, don’t smash it. Cook until second side is golden brown and cheese is melted.

Cut into small cubes and add to soup. Eat immediately.

Cannabis infused Salsa

Cannabis infused Salsa

Cannabis Salsa

Salsa Ingredients: 

  • 1 bag of salted chips
  • 4 Tomatoes
  • 1 Ripe avocado
  • 1 ½ Serrano chilies or jalapeno peppers (Serrano chilies are hotter)
  • ¼ Cup of cilantro fresh
  • ½ Yellow onion
  • 1/3 Canna-oil - recipe below
  • ½ Teaspoon of salt
  • ½ Teaspoon of Ground pepper

Cannabis Olive Oil Preparation 

  • 1. cup spring water
  • 8–10 ounces organic green life production bakers batch cannabis trim, finely ground
  • 5 cups organic coconut, grapeseed, or extra-virgin olive oil
  • Fine mesh strainer
  • Cheesecloth
  • Airtight glass jar

In a large pot, combine cannabis and water.

Over very low heat, press down on cannabis with a potato masher to extract a dark brown liquid. Simmer until water evaporates, about 5 minutes maximum.

Add oil and simmer at very low temperature for 4–5 hours.

Line a fine mesh strainer with cheesecloth and place over a bowl, wide-mouth jar, or measuring cup. Twist cannabis with cheesecloth, squeezing out every last drop of oil. Compost cannabis solids.

Transfer oil to a clean clear or dark bottle or jar with a lid or cork. Label with the type of oil and date. Store in a cool, dry place for up to a year.

Salsa Preparation You’ll need a large bowl to mix the salsa in. Begin by cutting the tomatoes, chilies, onion, and avocado into small squares and finely chop the cilantro. Add everything together in the bowl with salt, pepper, and of course canna-oil. Stir it all up together.

Looking for a quicker infusion method?  Find out more here.