Grilled Cheese & Tomato Soup Recipe
Swiss and mozzarella cheese, buttered sourdough, cup of tomato soup
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Ingredients
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Grilled Cheese Sandwiches
Tomato Soup (makes 4 cups / 4 servings)
Method
Tomato Soup (start first)
sauté aromatics
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
add tomatoes and seasonings
Stir in the tomato paste, then add the 28 oz crushed tomatoes, 2 cups broth, 1/2 tsp sugar, 1 tsp dried basil, 1/2 tsp dried oregano, 1 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer.
simmer
Reduce heat to low and simmer uncovered for 10–12 minutes to let flavors meld and slightly thicken, stirring occasionally.
finish and blend
Remove from heat. For a smoother soup, use an immersion blender to blend until smooth (or carefully transfer in batches to a blender). Return to low heat, stir in 1/2 cup heavy cream if using, and warm through for 1–2 minutes. Taste and adjust seasoning with salt and pepper.
Grilled Cheese Sandwiches
assemble sandwiches
Lay out 8 slices sourdough. If using, spread about 1/2 teaspoon Dijon mustard on 4 slices. On those 4 slices, layer 1 slice Swiss cheese, then about 1/4 cup shredded mozzarella (or 1 slice folded), then another slice of Swiss. Top with the remaining 4 slices of bread, pressing gently to sandwich.
butter bread
Spread the 3 tablespoons softened unsalted butter evenly over the outer faces of each sandwich (about 3/4 tablespoon per sandwich).
cook sandwiches
Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches butter-side down in the skillet (work in batches if necessary). Cook 3–4 minutes until the bread is golden brown and the cheese begins to melt. Flip carefully and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. If the bread browns before cheese melts, lower the heat and cover the skillet for a minute to help the cheese melt through.
finish and serve
Remove sandwiches to a cutting board and let rest 1 minute, then cut each sandwich in half. Serve hot alongside warmed tomato soup (about 1 cup soup per serving). Grind a little black pepper over the sandwiches to taste.