Introduction (Alex Guarnaschelli Style)
Is there anything more comforting than the perfect duo of creamy tomato soup and golden, melty grilled cheese? This timeless pairing transcends seasons, whether it’s warming you up on a chilly day or adding a nostalgic touch to a summer lunch. The soup boasts rich, velvety textures from roasted tomatoes and a splash of cream, while the grilled cheese is a buttery, crispy hug wrapped around gooey, melted goodness.
Growing up, this combination was my family’s quick fix for rainy-day dinners. As an adult, I’ve fine-tuned the recipe, turning it into a simple yet elevated dish that’s just as suited for a cozy dinner party as it is for a solo indulgence. Get ready for a bite of comfort and love in every spoonful and every crunchy bite.
Recipe Highlights (Todd Wilbur Style)
This creamy tomato soup features roasted tomatoes blended with aromatics for a burst of flavor, finished with a creamy touch that ties everything together. It’s paired with a grilled cheese sandwich that’s crisp on the outside, gooey on the inside, and perfectly golden. Simple ingredients, restaurant-quality flavor!
Why This Creamy Tomato Soup and Grilled Cheese?
- Ultimate Comfort Food: Satisfies with every bite and sip.
- Simple Ingredients, Big Flavor: Uses pantry staples to create a restaurant-quality meal.
- Customizable: Add fresh herbs, different cheeses, or a drizzle of balsamic glaze to suit your preferences.
How to Make Creamy Tomato Soup and Grilled Cheese
- Roast the Tomatoes: Preheat oven to 400°F (200°C). Place tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 25–30 minutes until softened and slightly caramelized.
- Prepare the Soup:
- In a pot, sauté diced onion in olive oil until translucent. Add minced garlic and cook until fragrant.
- Add the roasted tomatoes and vegetable broth. Simmer for 10–15 minutes.
- Blend the soup with an immersion blender or in a standard blender until smooth. Stir in the heavy cream, adjust seasoning, and simmer for another 5 minutes.
- Make the Grilled Cheese:
- Butter one side of each bread slice. Place cheese between two slices, keeping the buttered sides on the outside.
- Grill on a skillet over medium heat until golden brown and cheese is melted, about 3–4 minutes per side.
- Serve Together: Ladle soup into bowls, garnish with fresh basil, and serve with a side of grilled cheese.
Tips
- Use high-quality tomatoes for the best flavor in the soup.
- For a thicker soup, reduce the broth or add a potato while simmering.
- Mix cheeses for a fun twist on your grilled cheese.
Substitutions and Variations
- Dairy-Free Version: Use coconut cream for the soup and a dairy-free cheese for the sandwich.
- Add Protein: Include shredded chicken or bacon in the soup for added heartiness.
- Upgrade Your Grilled Cheese: Add caramelized onions, a slice of tomato, or a sprinkle of truffle oil to elevate the sandwich.
Make a Healthier Version
- Use whole-grain bread for the sandwich.
- Replace heavy cream with plain Greek yogurt in the soup.
- Opt for low-fat cheese to cut down on calories.
Frequently Asked Questions
- Can I use canned tomatoes?
Yes, replace fresh tomatoes with a 28-ounce can of whole or diced tomatoes. - Can I freeze the soup?
Absolutely! Let it cool completely and store in an airtight container for up to 3 months. - How do I prevent soggy grilled cheese?
Cook on medium heat to ensure the bread crisps up while the cheese melts evenly.
“And there you have it—a meal that feels like a warm hug! Share your creamy tomato soup and grilled cheese stories with us, and don’t forget to explore our other comforting recipes.” 🌟
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Creamy Tomato Soup and Grilled Cheese
Description
Is there anything more comforting than the perfect duo of creamy tomato soup and golden, melty grilled cheese? This timeless pairing transcends seasons, whether it’s warming you up on a chilly day or adding a nostalgic touch to a summer lunch.
Ingredients
Ingredients for Tomato Soup:
● 1 can (28 oz) crushed tomatoes
● 1 cup chicken or vegetable broth
● 1/2 cup heavy cream
● 1 tbsp olive oil
● 1 onion, chopped
● 2 cloves garlic, minced
● Salt and pepper to taste
Ingredients for Grilled Cheese:
● 4 slices bread
● 4 slices cheese (cheddar, Swiss, or your choice)
● 2 tbsp butter
Instructions
Make Soup: Heat olive oil in a pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
Combine Ingredients: Stir in crushed tomatoes and broth. Simmer for 10 minutes. Stir in heavy cream and season with salt and pepper. Heat until warmed through.
Make Grilled Cheese: Butter one side of each bread slice. Place cheese between two slices of bread, buttered sides out.
Grill: Cook in a skillet over medium heat until golden brown on both sides and cheese is melted, about 3 minutes per side.
Serve: Ladle soup into bowls and serve with grilled cheese sandwiches.
