Name: Grilled Cheese and Tomato Soup
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp unsalted butter; 1 medium yellow onion; 3 clove garlic; 2 tbsp tomato paste; 1 can canned crushed tomatoes; 2 cup low-sodium vegetable broth; 1 tsp granulated sugar; 8 leaf fresh basil; 1/2 cup heavy cream; to taste kosher salt; to taste black pepper; 8 slice sourdough bread; 4 tbsp unsalted butter; 8 oz sharp cheddar cheese

← Recipes · Comfort Food · Grilled Cheese and Tomato Soup

710 cal24g protein62g carbs41g fat1480mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

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Grilled Cheese and Tomato Soup

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Comfort Food40 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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unsalted butterfor the soup2 tbsp

yellow oniondiced1 medium

garlicminced3 cloves

tomato paste2 tbsp

canned crushed tomatoes28 oz1 can

low-sodium vegetable broth2 cups

granulated sugar1 tsp

fresh basil8 leaves

heavy cream1/2 cups

kosher saltto taste

black pepperfreshly groundto taste

sourdough bread8 slices

unsalted buttersoftened, for the bread4 tbsp

sharp cheddar cheesesliced8 oz

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Sides

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Steps

1Melt 2 tbsp butter in a large pot over medium heat. Add the onion and a pinch of salt and cook, stirring often, for 6 to 8 minutes until soft and translucent but not browned.

2Stir in the garlic and tomato paste and cook for 2 minutes, stirring constantly, until the paste darkens to a brick red and smells sweet.

3Pour in the crushed tomatoes and vegetable broth, then add the sugar. Bring to a simmer, partly cover, and cook over medium-low heat for 20 minutes, stirring now and then.

4While the soup simmers, spread the softened butter over one side of each slice of bread. Flip four slices butter-side down and lay the cheddar evenly over them, edge to edge. Top with the remaining bread, butter-side up.

5Take the soup off the heat and add the basil. Blend with an immersion blender until completely smooth, or let it cool a few minutes and blend in batches in a countertop blender, filling it no more than halfway and venting the lid.

6Return the soup to the pot over low heat and stir in the cream. Season with salt and pepper to taste, adding a little more sugar if the tomatoes taste sharp. Keep it warm on the lowest heat.

7Heat a large skillet over medium-low heat. Cook the sandwiches in batches, covered, for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is deep golden and the cheese is fully melted. Lower the heat if the bread browns before the cheese melts.

8Let the sandwiches rest for 1 minute, then slice each on the diagonal. Ladle the soup into bowls and serve right away with the sandwiches alongside for dunking.