Crisp sandwiches and tangy soup unite for a warming, satisfying meal. Ideal for a quick, comforting lunch or dinner.
# Components:
→ Grilled Cheese
01 - 8 slices sourdough or white bread
02 - 8 slices sharp cheddar or American cheese
03 - 4 tablespoons unsalted butter, softened
04 - 4 tablespoons mayonnaise (optional, for extra crispiness)
→ Tomato Soup
05 - 2 tablespoons olive oil or butter
06 - 1 small onion, chopped
07 - 2 cloves garlic, minced
08 - 1 tablespoon tomato paste
09 - 1 can (28 ounces) whole peeled tomatoes, with juices
10 - 2 cups vegetable broth
11 - 1 teaspoon sugar
12 - 1/2 teaspoon dried basil or thyme
13 - Salt, to taste
14 - Black pepper, to taste
15 - 1/4 cup heavy cream or milk (optional, for creaminess)
# Directions:
01 - Heat olive oil or butter in a saucepan over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and tomato paste, cooking for an additional minute.
02 - Add whole peeled tomatoes with juices, vegetable broth, sugar, dried basil or thyme, salt, and black pepper. Bring to a simmer and cook uncovered for 15 to 20 minutes, stirring occasionally.
03 - Using an immersion blender, puree the soup in the pot until smooth, or carefully transfer to a blender and blend in batches. Stir in heavy cream or milk if desired. Adjust seasoning as needed. Keep soup warm over low heat.
04 - Heat a skillet or griddle over medium heat. Spread softened butter or mayonnaise evenly on the outsides of each bread slice.
05 - Layer 2 slices of cheese between 2 slices of bread with the buttered side facing outward for each sandwich.
06 - Place sandwiches in the heated skillet. Cook for 2 to 4 minutes per side until golden brown and cheese has melted, pressing gently with a spatula for even browning.
07 - Cut sandwiches in half and serve hot alongside bowls of tomato soup.
