Grilled Cheese & Tomato Soup
Recipe Overview
Overview
Grilled cheese and tomato soup is a timeless combination that warms the heart and soul. In this recipe, the tomato soup is prepared simply by roasting fresh tomatoes, garlic, and onion on a sheet tray, allowing their natural flavors to develop beautifully. The process is straightforward, making it accessible for cooks of all levels.
The grilled cheese is where the magic happens. Using a blend of Fontina, Gouda, and classic cheddar, the sandwich becomes a gooey delight. The technique of grating the cheese longways ensures a perfect melt, while the combination of butter and mayonnaise on the outside creates a golden, crispy crust that is simply irresistible.
As the soup simmers and the grilled cheese cooks, the aromas fill the kitchen, creating an inviting atmosphere. The final touch of adding a sprinkle of Parmesan to the outside of the grilled cheese elevates the dish, adding a savory umami flavor that complements the creamy tomato soup perfectly. This dish is not just a meal; it’s a comforting experience that brings back memories of childhood and cozy evenings at home.
Recipe Details
Steps & Tips
Layer down a bunch of fresh tomatoes on a sheet tray.
Quarter a yellow onion and chop off the edges.
Smash one clove of garlic with the palm of your hand.
Spread garlic and onion evenly throughout the sheet tray.
Drizzle olive oil, add salt, and sprinkle fresh cracked black pepper over the ingredients.
Cook the tray of ingredients in the oven at 425°F until softened.
Grate Fontina, Gouda, and cheddar cheese.
Tip: Grate cheese the long way for stringier texture.
Tip: Chill cheese in the fridge or freezer before grating for easier handling.
Toss all grated cheese together in a bowl gently.
Choose and slice sourdough bread.
Spread softened butter on the outside of each slice of bread.
Lightly paint mayonnaise over the buttered sides of the bread.
Tip: Using mayonnaise on the outside of grilled cheese adds flavor and helps achieve a golden brown crust.
Sprinkle Parmesan cheese on the outside of the bread.
Pack cheese on one side of the bread and close the sandwich.
Remove the vines from the roasted tomatoes.
Blend the roasted tomatoes and other ingredients until smooth.
Add cream, black pepper, and salt to the blended soup and blend again.
Let the soup sit on low heat without boiling.
Tip: Cover the grilled cheese with a lid to create steam and melt the cheese evenly.
Cook the grilled cheese in a pan over medium heat, pressing down gently.
Flip the grilled cheese once golden brown on one side.
Tilt the pan, add a little water, and cover with a lid.
Grate Parmesan cheese in the pan and place the grilled cheese on top.
Tip: Add a little water to the pan while cooking to create steam for better cheese melting.
Tip: Creating a Parmesan crust on one side of the grilled cheese enhances flavor and texture.
Add tomato soup to a bowl and garnish with parsley and olive oil.
Serve the grilled cheese alongside the tomato soup.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using fresh tomatoes on the vine enhances the flavor of the soup.
- •Grating cheese longways creates stringier strands for a better melt.
- •Combining butter and mayonnaise for grilling gives a golden, crispy crust.
- •Adding Parmesan cheese to the outside of the grilled cheese enhances flavor and texture.
