Tomato Soup with Grilled Cheese

Cuisine

American

Servings

4

Total time

40 min

Prep

10 min

Cook

30 min

Difficulty

medium

Ingredients

• 2 Can canned whole peeled tomatoes - 2 (28-ounce cans)
• 2 Cup vegetable broth - 2 (cups)
• 1 Count yellow onion, diced - 1 (medium), diced
• 3 Count garlic, minced - 3 (cloves), minced
• 2 Tablespoon olive oil - 2 (tablespoons)
• 1 Teaspoon granulated sugar - 1 (teaspoon)
• 1 Teaspoon kosher salt - 1 (teaspoon)
• 0.25 Teaspoon ground black pepper - 1/4 (teaspoon)
• 8 Count sliced sourdough bread - 8 (slices), sliced
• 8 Ounce cheddar cheese, sliced - 8 (ounces), sliced
• 4 Tablespoon unsalted butter, softened - 4 (tablespoons), softened

Instructions

1. Prep ingredients

   1. *Dice the yellow onion* and *mince the garlic*; open the canned tomatoes, measure the vegetable broth, and set out the sourdough, cheddar, and softened butter.

2. Soften the onion

   2. Heat olive oil in a large heavy pot over medium heat. Add the onion and kosher salt, then *cook until softened*, about *5 minutes*.

3. Add garlic

   3. Stir in the garlic and *cook until fragrant*, about *30 seconds*, keeping it from browning.

4. Simmer the soup

   4. Add the canned whole peeled tomatoes with their juices, vegetable broth, sugar, and black pepper. *Break up the tomatoes* with a spoon, bring to a gentle simmer, and *cook for 20 minutes*.

5. Blend the soup

   5. Turn off the heat and move the pot off the burner so the soup is no longer actively simmering. Blend the soup in the pot with an immersion blender until *smooth and creamy-looking*. Return the pot to low heat and keep it at a *gentle simmer* while making the sandwiches.

6. Assemble the sandwiches

   6. Spread softened butter on one side of each sourdough slice. Place 4 slices *butter-side down*, divide the cheddar over them, and top with the remaining bread *butter-side up*.

7. Cook the grilled cheese

   7. Heat a large skillet over medium-low heat. Cook the sandwiches until the bread is *deep golden and crisp*, about *3 to 4 minutes per side*, and the cheddar is melted.

8. Serve

   8. Ladle the hot soup into bowls. Cut the grilled cheese sandwiches in half and *serve immediately* while the soup is hot and the sandwiches are *crisp and melty*.