There's something undeniably comforting about a warm, gooey grilled cheese sandwich paired with a rich, velvety tomato soup. This classic combination is perfect for cozy evenings or when you need a little taste of home. Simple yet satisfying, it's a go-to meal that never fails to please.
Bread: Choose a good quality white bread that crisps up nicely — it's the foundation of your sandwich. Butter: Essential for that golden crust, and it adds a delicious richness. Cheddar Cheese: Classic choice for its perfect melt and sharp flavor that complements the soup. Crushed Tomatoes: These form the base of your soup, adding depth and a bright tomato flavor. Vegetable Broth: Thins out the soup while adding flavor without overpowering the tomatoes. Onion and Garlic: These aromatics lay the flavor foundation for the soup. Olive Oil: Used to sauté the onions and garlic, adding a subtle richness. Sugar: Balances the acidity of the tomatoes. Heavy Cream: Adds a touch of creaminess to the soup, making it luxurious. Salt and Pepper: Essential for seasoning. Fresh Basil Leaves: A fresh garnish that brings everything together with a pop of color and flavor.
Pair your grilled cheese and tomato soup with a simple green salad for a balanced meal. A glass of crisp white wine or a light beer complements the flavors beautifully. For a kid-friendly option, serve with apple slices or carrot sticks.
First, grab your skillet and preheat it over medium heat — not too hot, as you don't want to burn the bread before the cheese melts. While the pan is heating, spread a generous layer of softened butter on one side of each bread slice. Place two slices of the bread, buttered side down, into the skillet. Layer two slices of cheddar on each piece. Now, top them with the remaining bread slices, butter-side up. Keep an eye on them and grill until the bread is golden brown and the cheese is perfectly melted, about 3 to 4 minutes per side.
As your sandwiches are grilling, heat a saucepan over medium heat and add a tablespoon of olive oil. Toss in your chopped onion and minced garlic, sautéing until they're softened and fragrant. This should take about 5 minutes. Add the crushed tomatoes, vegetable broth, and sugar to the saucepan. Stir everything together and let it simmer for about 15 minutes to allow the flavors to meld.
Once the soup has simmered, use an immersion blender to puree it until smooth. If you don't have an immersion blender, a regular blender works just fine — just be cautious with hot liquids. Stir in the heavy cream, and season with salt and pepper to taste. Serve the soup hot, garnished with fresh basil leaves for that extra special touch.
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