Creamy Tomato Soup with Grilled Cheese
Soups · Serves 4 · Prep 10 min · Cook 25 min · Total 35 min
The soup simmers while you griddle the sandwiches, and dinner is on the table in about half an hour. Dunking is required.
Ingredients
The Soup
- 2 tbsp butter
- 1 medium onion, chopped
- 2 clove garlic, smashed
- 1 can (28 oz) crushed tomatoes
- 2 cup vegetable broth
- 1 tsp sugar
- 1/2 tsp kosher salt
- 1/2 cup heavy cream
- black pepper, to taste
The Grilled Cheese
- 8 slices sandwich bread
- 3 tbsp butter, softened
- 8 slices cheddar cheese (about 8 oz)
Steps
The Soup
- Melt the butter in a medium pot over medium heat. Add the onion and cook until soft, 5 to 6 minutes. Add the garlic and cook for 1 minute.
- Add the tomatoes, broth, sugar and salt. Bring to a boil, then simmer, partly covered, for 15 minutes.
- Blend the soup until smooth with an immersion blender (or carefully in batches in a blender with the lid vented). Stir in the cream, season with pepper and keep warm over low heat.
The Grilled Cheese
- While the soup simmers, butter one side of each bread slice. Build 4 sandwiches with 2 slices of cheese each, buttered sides out.
- Cook in a large skillet over medium-low heat until deep golden and the cheese is melted, 3 to 4 minutes per side. Cut into strips for dipping and serve with the soup.