Name: Grilled Cheese and Tomato Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 onion, diced; 5 garlic cloves, minced; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp salt; 1/4 tsp black pepper; 28 oz can whole peeled tomatoes; 14.5 oz can diced tomatoes; 3 cups chicken stock; 1/3 cup heavy cream or half & half; 10 slices sourdough bread; 10-15 slices American cheese (or preferred cheese); 1 1/4 cup shredded cheddar cheese; Salted butter (approximately 5-6 tbsp for cooking)

Ingredients

2 tbsp olive oil

1 onion, diced

5 garlic cloves, minced

1 tsp dried basil

1 tsp dried oregano

1 tsp salt

1/4 tsp black pepper

28 oz can whole peeled tomatoes

14.5 oz can diced tomatoes

3 cups chicken stock

1/3 cup heavy cream or half & half

10 slices sourdough bread

10-15 slices American cheese, or any preferred cheese

1 1/4 cup shredded cheddar cheese

Salted butter

Instructions

Step 1: In a large pot or Dutch oven over medium-high heat, heat the olive oil. Add the diced onion, minced garlic, dried basil, dried oregano, salt, and black pepper. Sauté until the onion is translucent and fragrant, about 5 minutes.

Step 2: Add the whole peeled tomatoes, diced tomatoes, and chicken stock to the pot. Stir to combine and bring to a boil. Cover, reduce heat to medium-low, and simmer for 30 minutes.

Step 3: Lower the heat to low and blend the soup using an immersion blender until smooth and thick.

Step 4: Stir in the heavy cream or half & half. Keep the soup warm on low heat while preparing the sandwiches.

Step 5: Assemble the grilled cheese sandwiches by topping one slice of sourdough with 2-3 slices of American cheese and about 1/4 cup shredded cheddar cheese, then topping with another slice of sourdough. Repeat for the remaining sandwiches.

Step 6: Heat about 1 tablespoon of butter in a large pan over low heat. Melt completely, then add the sandwiches (cook in batches if necessary).

Step 7: Cook the sandwiches slowly on one side until browned to your liking, adding more butter as needed. Flip and cook the other side. For best results, cook low and slow to melt the cheese and brown the bread without burning. Covering the pan can help melt the cheese evenly.

Step 8: Remove sandwiches from heat and serve alongside the warm tomato soup. Garnish the soup with fresh or dried basil and a splash of cream if desired. Enjoy!

Tips & Variations

For a vegetarian version, substitute chicken stock with vegetable broth.

Try adding fresh basil or thyme to the soup for a brighter flavor.

Swap American cheese for mozzarella or gruyere for a different cheese blend.

Use a non-stick pan or a cast-iron skillet to ensure even browning of sandwiches.

To make the soup smoother, strain through a fine mesh sieve after blending.

Storage

Store leftover tomato soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Grilled cheese sandwiches are best eaten fresh but can be wrapped tightly and refrigerated for up to 1 day. Reheat sandwiches in a skillet over low heat to bring back crispness.

FAQs

Can I make the tomato soup ahead of time?

Yes, the soup can be prepared a day in advance and stored in the refrigerator. Reheat gently before serving.

What cheese works best for grilled cheese?

American cheese melts smoothly and offers a classic taste, but feel free to use cheddar, mozzarella, gruyere, or any cheese that melts well according to your preference.