Classic Grilled Cheese and Tomato Soup
Nothing beats the simplicity and warmth of a perfectly melted grilled cheese sandwich paired with rich and tangy tomato soup. This duo is the ultimate rainy day comfort food, offering a nostalgic embrace with every bite.
Prep time: 15 minutesCook time: 30 minutesServes: 2
Ingredients
4 slices of white bread
4 tablespoons of unsalted butter, softened
4 slices of cheddar cheese
1 can (28 oz) crushed tomatoes
2 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon sugar
1/4 cup heavy cream
Salt and pepper to taste
Fresh basil leaves for garnish
Instructions
1. Preheat a skillet over medium heat.
2. Spread butter on one side of each slice of bread.
3. Place two slices of bread, buttered side down, in the skillet.
4. Add two slices of cheese on top of each bread slice.
5. Top with the remaining bread slices, buttered side up.
6. Grill until golden brown and cheese is melted, about 3-4 minutes per side.
7. In a saucepan, heat olive oil over medium heat and sauté onion and garlic until softened.
8. Stir in crushed tomatoes, vegetable broth, and sugar. Simmer for 15 minutes.
9. Use an immersion blender to puree the soup until smooth.
10. Stir in heavy cream and season with salt and pepper.
11. Serve hot, garnished with fresh basil.
Storage
Store grilled cheese in an airtight container in the refrigerator for up to 2 days. Store tomato soup in a separate airtight container for up to 4 days.
Reheating
Reheat the grilled cheese in a preheated oven at 350°F for 10 minutes. Reheat the tomato soup on the stovetop over medium heat until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
