Grilled Cheese and Tomato Soup
Melted cheese sandwich paired with warm tomato soup. Bread is toasted in butter until golden and crispy, cheese softens inside, and soup is served hot for dunking.
Ingredients
Method
Melt 1 tbsp butter in a large saucepan over medium heat. Add diced onion and cook 3–4 minutes until softened, stirring occasionally.
Add minced garlic and cook 30 seconds until fragrant.
Pour in canned tomatoes and vegetable broth. Bring to a simmer and cook 10–12 minutes.
If desired, blend soup smooth using an immersion blender or transfer carefully to a blender, then return to pan. Stir in heavy cream and season with salt and pepper.
While soup simmers, heat a skillet over medium heat. Spread remaining 2 tbsp butter on one side of each bread slice.
Place two slices butter-side down in the skillet. Layer cheese evenly on top, then top with remaining two slices butter-side up.
Cook 3–4 minutes until the bottom is golden and crispy. Carefully flip and cook 2–3 minutes more until the second side is golden and cheese melts.
Transfer soup to bowls and ladle hot. Slice sandwiches in half and serve alongside or dipped into soup.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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