Grilled Cheese and Tomato Soup
Grilled Cheese and Tomato Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 onion, small, diced
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes, 1 can (San Marzano style recommended)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- as needed fresh basil, for garnish
For the Grilled Cheese
- 8 slices sourdough bread
- 8 tablespoons mayonnaise
- 4 tablespoons butter
- 8 slices cheddar cheese
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the diced onion to the pot and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the pot and sauté for another minute until fragrant.
⏱️ 1 min
- 4
Pour the 28 ounces of crushed tomatoes into the pot. Stir in the 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
⏱️ 2 min
- 5
Bring the soup to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min
- 6
Carefully blend the soup using an immersion blender until it is smooth. Alternatively, transfer in batches to a regular blender (be cautious with hot liquids) and blend until smooth, then return to the pot.
⏱️ 3 min
- 7
Stir in the 1/2 cup of heavy cream until fully combined. Keep the soup warm over low heat while preparing the grilled cheese.
⏱️ 1 min
- 8
For each grilled cheese sandwich: Spread 1 tablespoon of mayonnaise evenly on one side of a slice of sourdough bread. This will be the outside of the sandwich.
⏱️ 2 min
- 9
Place 2 slices of cheddar cheese on the un-mayonnaised side of the same slice of bread. Top with another slice of sourdough bread.
⏱️ 1 min
- 10
Spread 1 tablespoon of mayonnaise evenly on the top slice of bread. Repeat for all four sandwiches.
⏱️ 2 min
- 11
Melt 1 tablespoon of butter in a large non-stick pan or griddle over medium heat. Place one or two sandwiches (depending on pan size) in the pan, mayonnaise-side down.
⏱️ 1 min
- 12
Cook until the bottom slice is golden brown and crispy, about 3-4 minutes.
⏱️ 4 min
- 13
Flip the sandwich and cook the other side until golden brown and the cheese is melted and gooey, another 3-4 minutes. Repeat for remaining sandwiches, adding butter as needed for each batch.
⏱️ 4 min
- 14
Once cooked, remove the grilled cheese from the pan and cut each sandwich diagonally.
⏱️ 1 min
- 15
Ladle the warm tomato soup into bowls. Garnish with fresh basil, if desired. Serve immediately alongside the grilled cheese sandwiches.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Cheese and Tomato Soup
For the Soup
- 1 tablespoon olive oil
- 1 onion, small, diced
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes, 1 can (San Marzano style recommended)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- as needed fresh basil, for garnish
For the Grilled Cheese
- 8 slices sourdough bread
- 8 tablespoons mayonnaise
- 4 tablespoons butter
- 8 slices cheddar cheese
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the diced onion to the pot and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the pot and sauté for another minute until fragrant.
⏱️ 1 min - 4
Pour the 28 ounces of crushed tomatoes into the pot. Stir in the 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
⏱️ 2 min - 5
Bring the soup to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min - 6
Carefully blend the soup using an immersion blender until it is smooth. Alternatively, transfer in batches to a regular blender (be cautious with hot liquids) and blend until smooth, then return to the pot.
⏱️ 3 min - 7
Stir in the 1/2 cup of heavy cream until fully combined. Keep the soup warm over low heat while preparing the grilled cheese.
⏱️ 1 min - 8
For each grilled cheese sandwich: Spread 1 tablespoon of mayonnaise evenly on one side of a slice of sourdough bread. This will be the outside of the sandwich.
⏱️ 2 min - 9
Place 2 slices of cheddar cheese on the un-mayonnaised side of the same slice of bread. Top with another slice of sourdough bread.
⏱️ 1 min - 10
Spread 1 tablespoon of mayonnaise evenly on the top slice of bread. Repeat for all four sandwiches.
⏱️ 2 min - 11
Melt 1 tablespoon of butter in a large non-stick pan or griddle over medium heat. Place one or two sandwiches (depending on pan size) in the pan, mayonnaise-side down.
⏱️ 1 min - 12
Cook until the bottom slice is golden brown and crispy, about 3-4 minutes.
⏱️ 4 min - 13
Flip the sandwich and cook the other side until golden brown and the cheese is melted and gooey, another 3-4 minutes. Repeat for remaining sandwiches, adding butter as needed for each batch.
⏱️ 4 min - 14
Once cooked, remove the grilled cheese from the pan and cut each sandwich diagonally.
⏱️ 1 min - 15
Ladle the warm tomato soup into bowls. Garnish with fresh basil, if desired. Serve immediately alongside the grilled cheese sandwiches.
⏱️ 1 min