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Grilled cheese with tomato soup Recipe

American · Main course · 25 min total

A classic comfort food pairing: a crispy, buttery grilled cheese sandwich with a rich, creamy tomato soup. This recipe makes a perfect quick lunch or dinner.

Ingredients

• 4 slices sourdough bread
• 2 tablespoons unsalted butter, softened
• 4 slices cheddar cheese (about 4 oz)
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup low-sodium chicken or vegetable broth
• 1 teaspoon sugar
• 1/2 teaspoon dried basil
• 1/4 cup heavy cream
• Salt and pepper to taste

Instructions

1. For the soup: Heat olive oil in a medium pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Stir in crushed tomatoes, broth, sugar, and basil. Bring to a simmer, then reduce heat and cook for 10 minutes.
3. Use an immersion blender to puree the soup until smooth (or carefully blend in batches). Stir in heavy cream, then season with salt and pepper. Keep warm.
4. For the grilled cheese: Spread butter on one side of each bread slice. Place 2 slices buttered side down on a cutting board. Top each with 2 slices of cheese, then cover with remaining bread slices, buttered side up.
5. Heat a large skillet or griddle over medium heat. Cook sandwiches until golden brown and cheese is melted, about 3-4 minutes per side.
6. Serve each sandwich with a bowl of tomato soup for dipping.

Tips

• Use a mix of cheeses like mozzarella and cheddar for extra gooeyness.
• For a spicier soup, add a pinch of red pepper flakes with the garlic.
• Store leftover soup in the refrigerator for up to 3 days.

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