Grilled Cheese and Tomato Soup

Instructions

1. 1

   Prepare the fresh tomatoes

   • Bring a large pot of water to a boil. Score a small 'X' on the bottom of each tomato.
   • Carefully place the tomatoes in the boiling water for 30-60 seconds, until the skins start to peel back.
   • Remove with a slotted spoon and place in a bowl of ice water to cool.
   • Peel the skins off, remove the core, and roughly chop the tomatoes.
2. 2

   Sauté the aromatics

   • In a large pot or Dutch oven, melt 2 tbsp of unsalted butter over medium heat.
   • Add the chopped onion and cook until soft and translucent, about 5-6 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
3. 3

   Simmer the soup

   • Add the chopped fresh tomatoes, 2 cups of water, and sugar to the pot. Stir to combine.
   • Bring to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, allowing the tomatoes to break down completely.
4. 4

   Blend and finish the soup

   • Remove the pot from the heat. Use an immersion blender to blend the soup until smooth.
   • Alternatively, let it cool slightly and blend in batches in a regular blender.
   • Return the pot to low heat. Stir in the heavy cream, fresh basil, salt, and black pepper. Keep warm.
5. 5

   Assemble the grilled cheese sandwiches

   • Lay out the 8 slices of sourdough bread.
   • Spread the softened salted butter on one side of each slice.
   • Flip 4 slices over (butter-side down) and top each with 2 slices of cheddar cheese.
   • Place the remaining 4 slices of bread on top, butter-side up.
6. 6

   Grill the sandwiches

   • Heat a large non-stick skillet over medium-low heat.
   • Place the sandwiches in the skillet, working in batches if needed.
   • Grill for 3-5 minutes per side, until the bread is golden brown and the cheese is fully melted.
7. 7

   Serve

   • Slice the grilled cheese sandwiches in half diagonally.
   • Ladle the hot tomato soup into four bowls.
   • Serve immediately with the grilled cheese halves for dipping.