Classic Grilled Cheese with Tomato Soup

1. 1
   prep · ~5 min

   Prep the ingredients for the soup.

   1.Roughly chop 6 medium ripe tomatoes.

   2.Finely chop 1 medium onion.

   3.Mince 4 garlic cloves.
2. 2
   saute · ~6 min

   Build the soup base.

   1.Heat 2 tsp olive oil in a medium saucepan over medium heat.

   2.Add chopped onion and sauté until translucent, about 4 minutes.

   3.Add minced garlic and 1 tbsp tomato paste, stir constantly for 1 minute until fragrant.

   TIPDon't let the garlic brown or it will turn bitter.
3. 3
   simmer · ~18 min

   Cook the tomato soup.

   1.Add chopped tomatoes, 2 cups water, 1 tsp sugar, 0.5 tsp salt, a pinch of black pepper, and 0.5 tsp dried basil.

   2.Bring to a boil, then reduce heat to low and simmer uncovered for 15-18 minutes until tomatoes are completely softened.

   TIPSimmering without a lid lets excess water evaporate and concentrates the tomato flavor.
4. 4
   mix · ~2 min

   Blend the soup until smooth.

   1.Remove saucepan from heat.

   2.Use an immersion blender to puree the soup directly in the pot until velvety smooth.

   3.If using a countertop blender, carefully blend in batches. Return soup to a clean pot to keep warm.

   TIPCover the blender lid with a kitchen towel when blending hot liquids to prevent splatters.
5. 5
   prep · ~4 min

   Butter the bread and assemble the sandwiches.

   1.Spread softened butter evenly on one side of each of the 8 bread slices.

   2.Place 4 bread slices butter-side down on a clean surface.

   3.Layer 2 slices of cheddar cheese on each slice.

   4.Top with the remaining 4 bread slices, butter-side up.

   TIPSpread butter all the way to the edges for an evenly golden crust.
6. 6
   fry · ~7 min

   Grill the sandwiches.

   1.Place a large skillet or griddle over medium-low heat.

   2.Carefully place the assembled sandwiches buttered-side down in the warm skillet.

   3.Cook for 3-4 minutes until the bottom is deep golden brown and the cheese starts to melt.

   4.Flip gently with a spatula and cook the second side for another 2-3 minutes until golden and the cheese is fully melted.

   TIPMedium-low heat is key — it melts the cheese completely without burning the bread.
7. 7
   serve · ~1 min

   Serve the grilled cheese with the tomato soup.

   1.Cut each grilled cheese in half diagonally.

   2.Ladle the warm tomato soup into 4 small bowls.

   3.Place a sandwich portion on each plate and serve immediately for dipping.

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