Grilled Cheese and Tomato Soup
Whether you’re after a simple weeknight dinner or something to satisfy even the pickiest eaters, this **Grilled Cheese and Tomato Soup** is exactly what you need.
Ingredients
**For the Grilled Cheese:**
- 4 slices of bread (your favorite—whether it’s sourdough, whole grain, or classic white)
- 4 slices of cheddar cheese (or mix in some mozzarella for an extra gooey sandwich)
- 2 tablespoons softened butter
**For the Tomato Soup:**
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 ½ cups vegetable or chicken broth
- 1 teaspoon sugar (to balance the tomatoes)
- Salt and pepper to taste
- ¼ cup heavy cream or half-and-half (optional, for extra creaminess)
Instructions
Make the Tomato Soup:
- Warm the olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until they become soft and aromatic. Stir in the crushed tomatoes and broth, followed by the sugar, salt, and pepper. Let it simmer gently for around 10 minutes, stirring occasionally. If you want a creamier texture, stir in the heavy cream just before the soup is finished.
Prepare the Grilled Cheese:
- While the soup simmers, make the grilled cheese! Heat a skillet over medium heat. Butter one side of each slice of bread. Place two slices, butter-side down, in the skillet. Add the cheese slices on top, then cover with the remaining bread (butter-side up). Cook for 3-4 minutes per side until the bread is golden and the cheese is melted and gooey.
Serve and Enjoy:
- Pour the warm tomato soup into bowls and slice the grilled cheese diagonally for that classic look. Dunk your sandwich into the soup for the perfect bite of cheesy, tomato-filled goodness.