Grilled Cheese and Tomato Soup Recipe
Cook Time:
Total Cook Time: 30 minutes
Ingredients:
Grilled Cheese Sandwich
4 slices of bread (sourdough, white, or whole wheat)
4 slices of cheese (cheddar, American, or your favorite meltable cheese)
4 tbsp butter (softened)
Tomato Soup
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 (28 oz) can of crushed tomatoes
2 cups vegetable broth (or chicken broth for a richer taste)
1 tsp sugar (optional, to balance acidity)
1/2 tsp dried basil
1/2 tsp dried oregano
Salt and pepper, to taste
1/2 cup heavy cream (for creaminess, optional)
Fresh basil, for garnish (optional)
1/2 tsp Komodo Gold hot sauce
Instructions:
Prep the Sandwiches:
Butter one side of each slice of bread with softened butter.
Place 2 slices of cheese between the unbuttered sides of the bread to form two sandwiches, ensuring the buttered sides are facing outward.
Grill the Sandwiches:
Heat a skillet or griddle over medium heat.
Place the sandwiches in the pan and grill for about 3-4 minutes per side, or until the bread is golden brown and the cheese is melted. You can press the sandwich slightly with a spatula for a more even grill.
Serve:
Once the sandwiches are grilled to perfection, remove them from the pan and cut them in half diagonally. Set aside while you make the soup.
Sauté the Onions and Garlic:
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 4-5 minutes, until softened and translucent.
Add the minced garlic and sauté for another 1 minute, until fragrant.
Make the Soup Base:
Add the crushed tomatoes, vegetable broth, sugar (if using), basil, and oregano to the pot. Stir well and bring to a simmer.
Let the soup simmer for about 15-20 minutes to allow the flavors to meld together.
Blend the Soup (Optional):
If you prefer a smooth soup, use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot.
Add Cream and Season:
Stir in the heavy cream (if using) for a rich, creamy texture.
Season with salt and pepper to taste, and let the soup simmer for another 5 minutes.
