Grilled Cheese and Tomato Soup
A classic pairing of grilled cheese sandwiches and tomato soup that evokes warmth and comfort.
Equipment
- Large Pot
- Non-Stick Skillet
- Immersion Blender
Ingredients
Ingredients
- 4 slices Bread Choose thick slices of your favorite type, such as sourdough or whole wheat.
- 8 ounces Cheese A combination of sharp cheddar and mozzarella works best.
- 4 tablespoons Butter Use unsalted butter, softened for easy spreading.
- 2 pounds Tomatoes Fresh ripe tomatoes or two 15-ounce cans of whole tomatoes.
- 1 medium Onion Chopped.
- 3 cloves Garlic Minced.
- 3 cups Vegetable broth
- 2 tablespoons Olive oil For sautéing the onion and garlic.
- 1 teaspoon Dried basil Or fresh if available.
- to taste Salt
- to taste Black pepper Freshly cracked.
- ½ cup Heavy cream Optional for a creamier soup.
Instructions
- In a large pot over medium heat, warm 2 tablespoons of olive oil. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and continue cooking for an additional minute until fragrant.
- If using fresh tomatoes, roughly chop them and add them to the pot. If using canned tomatoes, simply pour them in with their juices. Stir well to combine with the onions and garlic.
- Add the vegetable broth to the pot and bring the mixture to a gentle simmer. Allow it to simmer for about 20-25 minutes, letting the flavors meld together.
- Once the tomatoes are tender, remove the pot from heat. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches. If you desire a creamier texture, stir in the heavy cream or coconut milk at this point.
- Return the blended soup to the pot and season with dried basil, salt, and pepper. Taste and adjust the seasonings as needed. Keep the soup warm on low heat while you prepare the grilled cheese.
- Heat a non-stick skillet or griddle over medium heat. Spread softened butter on one side of each slice of bread.
- Place two slices of bread in the skillet, buttered side down. Layer the shredded or sliced cheese generously on top. Cover with the remaining slices of bread, buttered side up.
- Grill the sandwiches for about 3-4 minutes on each side or until they are golden brown and the cheese is melted. You can cover the skillet with a lid for a minute to help the cheese melt faster.
- Once cooked, remove the sandwiches from the skillet and let them cool for a minute. Slice them diagonally for a classic presentation. Serve alongside the warm tomato soup and enjoy!
Notes
Feel free to experiment with different cheeses, herbs, and spices to customize your grilled cheese and tomato soup.