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Description
A classic comfort food combination: a rich and creamy tomato soup paired with a perfectly grilled cheese sandwich.
Ingredients
- Tomato Soup:
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 28oz can San Marzano peeled tomatoes
- 2 cups veggie broth (or chicken)
- 1 cup coconut milk (or half & half/cream)
- 1/4 cup chopped basil
- 1 tbsp honey
- 2 tsp salt
- 1 tsp pepper
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper
- Optional toppings: Parmesan cheese and more basil
- Grilled Cheese (enough for 4):
- 8 slices sourdough bread
- 12 slices cheese of choice (Cooper Sharp American recommended)
- 1/2 stick butter
Instructions
- In a large dutch oven, heat olive oil. Once hot, add onions and let cook for about 5 minutes, stirring occasionally.
- Add in garlic. Cook for another minute.
- Pour in tomatoes, broth, and milk and stir to combine. Then add in basil, honey, salt, pepper, dried oregano, and crushed red pepper. Stir!
- Bring to a boil, then reduce to a low simmer for 20 minutes. Turn off heat and let rest 10 minutes.
- Using an immersion blender, regular blender, or food processor, carefully blend all soup ingredients until smooth. Pour back into soup pot. Serve!
- For the grilled cheese, butter one side of each piece of bread.
- Heat a skillet over medium-high heat. Add 3 slices of cheese to non-buttered side. Add that to the pan buttered side down and cover with a lid (this is just one slice of bread and the cheese). After about two minutes, add the other slice of bread, butter side up. Place lid back on and cook another 2 minutes. Flip grilled cheese and cook for another 2-3 minutes or until golden brown on both sides.
- Repeat for remainder of sandwiches.
Notes
- Coconut milk, half & half, or heavy cream can be used for the soup’s creaminess.
- Vegetable broth or chicken broth can be used.
- Customize your grilled cheese with your favorite type of cheese.
- Serve the grilled cheese alongside the soup for dipping.