Tomato Soup & Grilled Cheese
Prepare a comforting tomato soup with grilled cheese using fresh tomatoes, herbs, and whole milk cheese, served with crispy buttered bread.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Tomato (ripe and chopped) | 1500 | Grams |
| Onion (medium, chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Vegetable Broth (low sodium) | 1 | Liter |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Basil (fresh, leaves only) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Sugar (to balance acidity) | 1 | Tsp |
| Bread (whole grain or sourdough) | 10 | Slice |
| Cheddar Cheese (whole milk, grated) | 300 | Grams |
| Butter (unsalted, softened) | 50 | Grams |
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent.
- Add chopped tomatoes to the pot and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth, add salt, pepper, and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender. Stir in fresh basil leaves.
- Butter one side of each bread slice. Place grated cheddar cheese between two slices, buttered sides out.
- Heat a skillet over medium heat. Grill the sandwiches until golden brown on both sides and cheese is melted.
- Serve the hot tomato soup in bowls with grilled cheese sandwiches on the side.
Kitchen equipment
Immersion BlenderLarge PotSkillet