Grilled Cheese and Tomato Soup

Instructions

1. 1

   Sauté Aromatics for Soup

   • Melt 2 tbsp of unsalted butter in a large pot or Dutch oven over medium heat.
   • Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes.
   • Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. 2

   Simmer the Soup

   • Pour in the crushed tomatoes, vegetable broth, sugar, and dried basil. Stir well to combine.
   • Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 15 minutes to allow the flavors to deepen.
3. 3

   Blend and Finish the Soup

   • Remove the pot from the heat. Use an immersion blender to carefully blend the soup directly in the pot until it reaches your desired smoothness.
   • Alternatively, let the soup cool slightly, then transfer it in batches to a stand blender. Blend until smooth and return to the pot.
   • Place the pot back on low heat. Stir in the heavy cream, salt, and black pepper. Taste and adjust seasonings as needed. Keep warm.
4. 4

   Assemble the Grilled Cheese Sandwiches

   • Lay out the 8 slices of sourdough bread on a clean surface.
   • Spread the softened salted butter evenly on one side of each slice of bread.
   • Flip 4 of the slices over (butter-side down). Layer 2 slices of sharp cheddar cheese on each.
   • Top with the remaining 4 slices of bread, butter-side up.
5. 5

   Grill the Sandwiches

   • Heat a large non-stick skillet or griddle over medium-low heat. A lower heat is key to a perfect grilled cheese.
   • Carefully place the assembled sandwiches in the skillet. You may need to cook in two batches.
   • Grill for 3-5 minutes per side, until the bread is a deep golden brown and crispy, and the cheese is fully melted and gooey.
   • Press down gently with a spatula occasionally for an even crust.
6. 6

   Serve

   • Remove the sandwiches from the skillet and place them on a cutting board.
   • Let them rest for a minute before slicing them in half diagonally.
   • Ladle the hot tomato soup into four bowls and serve immediately with the grilled cheese halves for dipping.