5-ingredient grilled cheese and tomato soup
"There’s nothing that brings me back to my childhood more than a bowl of hot tomato soup and a crisp, cheesy sandwich. My mom always made the best grilled cheeses (and buttered toast!) because she took the time to smooth the butter over the entire piece of bread, all the way to the edges. This is important—just as important as slicing the sandwich diagonally into two triangles for better dipping. If you prefer a chunkier soup, you can also leave it unblended."
Difficulty
Easy 👌Ingredients
Utensils
cutting board, knife, pot, cooking spoon, box grater, frying pan, spatula, immersion blender, ladle
How-To Videos
How to grate cheese
How to cut an onion
Nutrition per serving
Step 1/4
- 1 onion
- 400 g canned crushed tomatoes
- unsalted butter (soft)
- water
- salt
- cutting board
- knife
- pot
- cooking spoon
Peel and chop onion. Melt some butter in a pot over medium heat, then add onions, canned crushed tomatoes, and 1 ½ can’s worth of water. Season with salt and bring to a simmer. Let cook for approx. 30 min.
Step 2/4
- 4 slices sandwich bread
- 60 g Gruyère cheese
- box grater
When the soup has approx. 15 min. left to cook, spread some butter on one side of each of the sandwich slices. Make sure to get right up to the edges. Grate Gruyère cheese.
Step 3/4
- 60 g shredded cheddar cheese
- frying pan
- spatula
Heat a frying pan over medium heat. Once hot, add a slice of bread, buttered side-down. Add about half the cheddar and Gruyère cheeses and top with another slice of bread, buttered side-up. Once the cheese is starting to melt and the bread is golden brown, flip and let cook until well browned. Repeat for the other sandwich.
Step 4/4
- pepper
- immersion blender
- ladle
Blend the soup with an immersion blender until smooth. Season the hot soup with salt and pepper to taste. Slice the grilled cheese sandwiches and serve hot with a few ladles of soup. Enjoy!
