Grilled Cheese & Tomato Soup

Ingredients

• 4 slices of hearty white bread
• 2 tablespoons unsalted butter, softened
• 2 cups shredded sharp cheddar cheese
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) whole peeled tomatoes
• 1 cup chicken or vegetable broth
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/4 cup heavy cream
• Fresh basil leaves, for garnish

Directions

1. Heat a non-stick skillet or griddle over medium heat.
2. Spread a thin layer of unsalted butter on one side of each slice of hearty white bread.
3. Place a generous amount of shredded sharp cheddar cheese between the unbuttered sides of the bread slices.
4. Place the sandwich in the skillet with the buttered side down. Cook until the bottom is golden brown, about 3-4 minutes.
5. Flip the sandwich and cook the other side until golden brown and the cheese has melted, about another 2-3 minutes.
6. Remove the sandwich from the skillet and let it cool slightly before serving.
7. In a large pot, heat olive oil over medium heat.
8. Add finely chopped onion and minced garlic to the pot. Sauté until the onions are translucent and the garlic is fragrant, about 5 minutes.
9. Stir in whole peeled tomatoes and chicken or vegetable broth. Break the tomatoes apart with a spoon.
10. Add sugar, salt, and pepper to taste. Bring the mixture to a boil.
11. Reduce heat and let the soup simmer for about 20 minutes to allow the flavors to meld.
12. Use an immersion blender or transfer the soup to a blender to puree until smooth.
13. Stir in heavy cream and heat through, but do not boil.
14. Ladle the soup into bowls and garnish with fresh basil. Serve hot alongside the grilled cheese sandwich.

Additional notes

• For the grilled cheese, experiment with different types of bread like sourdough or multigrain for a unique texture and flavor. Cheese options can include Swiss, mozzarella, or a blend of cheeses to suit your taste. If you’re looking for a healthier alternative, try using whole grain bread and low-fat cheese.
• For the tomato soup, consider using fire-roasted tomatoes for a smoky flavor or adding a dash of hot sauce for some heat. If you’re vegan, substitute the heavy cream with coconut milk and use vegetable broth instead of chicken broth.
• Store any leftover grilled cheese in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until the cheese melts and the bread crisps up again.
• Tomato soup can be refrigerated in an airtight container for up to 5 days. Reheat on the stove over medium heat, stirring occasionally until heated through. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Enhance your meal by pairing the grilled cheese and tomato soup with a simple green salad dressed with vinaigrette. For a heartier option, serve with a side of crispy sweet potato fries. If you’re looking to add a touch of elegance, garnish the soup with a swirl of cream and a sprinkle of fresh herbs like thyme or parsley.