Grilled Cheese & Tomato Soup Recipe
Perfectly melted cheddar of fresh, buttered white bread. Served with a large bowl of our tomato soup.
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Ingredients
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Grilled Cheese Sandwiches
Tomato Soup
Method
Grilled Cheese Sandwiches
- 1
Prepare bread and cheese
Evenly divide shredded cheddar into four equal portions (about 0.5 cup each). Lay out eight slices of white bread. Sprinkle a tiny pinch of salt and a light grind of black pepper across the cheddar on the two interior slices for each sandwich if desired.
- 2
Butter bread
Soften the unsalted butter if cold. Spread butter evenly on one side of each bread slice (all eight slices), creating a thin, even coating to ensure golden browning. The buttered side will be the exterior of the sandwich.
- 3
Assemble sandwiches
Place two unbuttered sides together: put the cheddar portion on the unbuttered side of four slices, then top with the remaining four slices, buttered side facing out.
- 4
Cook sandwiches
Heat a large nonstick or cast-iron skillet over medium-low to medium heat (about 300–325°F / 150–160°C surface temperature). Place two sandwiches in the skillet (don’t overcrowd). Cook 3–4 minutes on the first side until golden brown and the cheese begins to melt. Press gently with a spatula to encourage even contact. Flip and cook another 2–4 minutes until the second side is golden and cheese is fully melted. If cheese isn’t melting but bread is browning too quickly, reduce heat to low and cover the skillet for 1–2 minutes to trap heat and help melt cheese. Repeat with remaining two sandwiches. Transfer sandwiches to a cutting board and let rest 1 minute before slicing in half.
Tomato Soup
- 5
Sweat aromatics
In a medium pot over medium heat, warm the olive oil until shimmering. Add finely chopped onion, diced carrot, and diced celery. Season lightly with a pinch of salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.
- 6
Build tomato base
Stir in the tomato paste and cook 1–2 minutes, stirring constantly, so it darkens slightly and loses its raw taste. Add the canned whole tomatoes (including juices), breaking them up with the back of a spoon or a wooden spoon; alternatively, crush with your hands before adding for a smoother start.
- 7
Simmer
Pour in the chicken or vegetable stock, then add sugar, dried basil, and dried oregano. Bring the mixture to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes to meld flavors and slightly reduce.
- 8
Blend until smooth
Use an immersion blender directly in the pot to purée the soup until smooth and free of large chunks (or carefully transfer batches to a countertop blender, blending until smooth and returning to the pot). If using a blender, vent the lid slightly and hold it down with a kitchen towel to release steam safely.
- 9
Finish and season
Stir in the cream or half-and-half and warm gently over low heat; do not boil once cream is added. Taste and adjust seasoning with the remaining salt and black pepper. If the soup tastes too acidic, add an additional 1/2 teaspoon sugar and re-taste. Heat until just hot (about 2–3 minutes).
- 10
Serve
Ladle the soup into large bowls, garnish with torn fresh basil leaves if using, and serve immediately alongside the hot grilled cheese halves. If desired, drizzle a teaspoon of cream on top of each bowl for presentation.
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