Description
Comfort classics collide in this grilled cheese and tomato soup duo, blending crispy golden bread with a silky, herb-infused broth. Each spoonful promises warmth and nostalgia, inviting you to savor a timeless culinary embrace.
Ingredients
Scale
Main Ingredients:
- 28 ounces (794 grams) crushed tomatoes
- 28 ounces (794 grams) whole peeled tomatoes
- 6 slices sourdough bread
- 8 slices American cheese
- 4 slices gouda cheese
- 1 cup (240 milliliters) chicken broth
Vegetables and Aromatics:
- 1 medium white onion, diced
- 4 garlic cloves, minced
- 1.5 tablespoons tomato paste
Seasonings and Condiments:
- 2 tablespoons olive oil
- 1.5 teaspoons sea salt
- 0.5 teaspoon Worcestershire sauce
- 1 teaspoon brown sugar
- 2 tablespoons butter
- 2 tablespoons mayonnaise
Instructions
- Sauté diced onions in olive oil with a pinch of salt, allowing them to soften and become translucent over medium-high heat for about 8 minutes.
- Introduce tomato paste and minced garlic, stirring continuously to release their aromatic essence for approximately 2 minutes.
- Pour in crushed tomatoes, whole peeled tomatoes, vegetable broth, Worcestershire sauce, and a touch of brown sugar, mixing thoroughly and bringing the mixture to a vigorous boil.
- Reduce the temperature to a gentle simmer, allowing the flavors to meld and intensify for 5 minutes.
- Transfer the soup to a high-powered blender, processing until achieving a velvety, uniform consistency.
- Return the smooth soup to the Dutch oven, maintaining a low heat to keep warm while preparing the grilled cheese.
- Layer slices of American and gouda cheese between two pieces of sourdough bread, creating a rich, flavorful sandwich.
- Generously spread softened butter on the exterior of the sandwich.
- Position the sandwich butter-side-down in a preheated skillet over medium heat, allowing the bread to golden and crisp for 3-4 minutes.
- Brush the exposed side with mayonnaise while the first side cooks to enhance browning and flavor.
- Carefully flip the sandwich, covering the skillet to ensure complete cheese melting and even browning for an additional 2-4 minutes.
- Remove from heat, slice diagonally, and serve alongside the warm, silky tomato soup.
Notes
- Select ripe, flavorful tomatoes for an intensely rich soup base that brings depth to every spoonful.
- Use room temperature butter for easier spreading and more even browning on the grilled cheese sandwich.
- Experiment with different cheese combinations like sharp cheddar or smoked gouda to create unique flavor profiles.
- Blend soup carefully and remove center lid cap to prevent pressure buildup when processing hot liquids, ensuring smooth and safe blending.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 60 mg