There’s something timeless about the combo of a grilled cheese sandwich paired with a warm bowl of tomato soup. Perfect for a cozy night in or a comforting lunch, this dynamic duo is simple yet sophisticated, with a touch of gourmet flair.
Sourdough bread is the perfect vessel for our cheese, offering a tangy flavor that complements the richness of the sandwich. The sturdy texture ensures a satisfying crunch.
Butter gives the bread a golden, crispy exterior. Use unsalted so you can control the saltiness.
Cheddar cheese provides that essential melting factor with a sharp flavor that stands out. Feel free to mix in other cheeses for variety.
Crushed tomatoes form the base of our soup, offering a robust, tomatoey flavor that’s both comforting and classic.
Chicken broth adds depth and richness to the soup, making it heartier and more flavorful.
Heavy cream lends a creamy finish to the soup, rounding out the acidity of the tomatoes.
Olive oil is used for sautéing, adding a subtle fruitiness to the foundation of the soup.
Onion and garlic build the savory base of the soup, enhancing the flavor profile with their aromatic qualities.
Sugar balances the acidity of the tomatoes, ensuring the soup isn’t too tangy.
Salt and pepper are essential for seasoning, bringing out the best in each ingredient.
Fresh basil leaves serve as a fragrant garnish, adding a pop of color and a hint of freshness.
To elevate your meal, serve the grilled cheese and tomato soup with a side of pickles or a simple green salad dressed with a light vinaigrette. For a hint of heat, sprinkle some red pepper flakes over the soup before serving.
Start by preheating a skillet over medium heat. While it warms up, melt about two tablespoons of unsalted butter. Take your sourdough slices and generously spread the melted butter on one side of each slice. It's this butter that will give your sandwich that golden, crispy crust.
Next, sandwich the cheddar cheese between two slices of bread, making sure the buttered sides face outwards. Place the sandwich into the skillet and let it cook until each side turns a beautiful golden brown and the cheese melts perfectly, about four minutes per side. Keep an eye on it, adjusting the heat if necessary to avoid burning.
While the sandwich is cooking, heat a tablespoon of olive oil in a separate pot over medium heat. Add the chopped onion and sauté until it becomes translucent. This should take about five minutes. Add the minced garlic, cooking for another minute until its aroma fills the kitchen.
Pour in the crushed tomatoes and chicken broth, and add a teaspoon of sugar along with salt and pepper to taste. Stir everything together and let it simmer for about 20 minutes. This allows the flavors to meld beautifully.
Once the soup has simmered, blend it until smooth. You can use an immersion blender, or carefully transfer the soup to a countertop blender. After blending, stir in the heavy cream and heat the soup through, but don’t let it boil.
Serve the hot soup alongside the grilled cheese sandwich, garnished with fresh basil leaves for that extra touch of freshness.
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