Grilled Cheese and Tomato Soup

1. 1
   prep

   Prep the vegetables for the soup.

   1.Quarter the tomatoes and roughly chop the onion.

   2.Smash the garlic cloves with the flat side of a knife.

   3.Grate the cheddar cheese and set aside.
2. 2
   saute · ~5 min

   Sauté the aromatics.

   1.Heat olive oil in a large pot over medium heat.

   2.Add chopped onion and cook until soft and translucent (3-4 min).

   3.Add smashed garlic and sauté until fragrant (30 sec).

   TIPDon't let the garlic burn — it turns bitter fast.
3. 3
   simmer · ~20 min

   Cook the tomatoes.

   1.Add quartered tomatoes to the pot.

   2.Pour in the water and add sugar.

   3.Bring to a boil, then lower heat and simmer uncovered for 20 minutes until tomatoes break down completely.

   TIPStir occasionally to prevent sticking.
4. 4
   mix · ~2 min

   Blend the soup until smooth.

   1.Remove pot from heat.

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

   3.Season with a pinch of salt and black pepper.

   TIPFor an ultra-smooth texture, strain through a fine-mesh sieve after blending.
5. 5
   simmer

   Keep the soup warm on low heat.

   Return the blended soup to low heat while you make the sandwiches, stirring occasionally. Add a splash of water if it thickens too much.

6. 6
   assemble

   Assemble the grilled cheese sandwiches.

   1.Lay out 8 slices of sourdough bread.

   2.Divide the grated cheddar evenly among 4 slices.

   3.Top with the remaining bread slices to make 4 sandwiches.

   4.Spread butter evenly on the outside of each sandwich.

   TIPRoom-temperature butter spreads evenly and prevents tearing the bread.
7. 7
   fry · ~8 min

   Grill the sandwiches to golden perfection.

   1.Heat a cast iron skillet over medium-low heat.

   2.Place sandwiches in the skillet and cook 3-4 min until deep golden and crisp.

   3.Flip carefully and press down gently with a spatula.

   4.Cook another 3-4 min until cheese is fully melted and bread is golden.

   TIPLow and slow heat melts the cheese completely without burning the bread. Peek after 3 minutes.
8. 8
   serve

   Serve the soup and sandwiches together.

   1.Ladle the hot tomato soup into bowls.

   2.Cut each grilled cheese in half diagonally.

   3.Place sandwich halves alongside the soup bowls and serve immediately.

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