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Creamy Tomato Basil Soup + Grilled Cheese

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Equipment

  • Dutch oven or Soup Pot
  • Immersion Blender or Blender

Ingredients
  

Creamy Tomato Basil Soup

  • 9 Roma Tomatoes sliced lengthwise
  • 3 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Unsalted Butter
  • 1 Yellow Onion diced
  • 4 Garlic Cloves minced
  • 1 Tbsp Fresh Thyme minced
  • 1 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 1 28 oz can San Marzano Crushed Tomatoes
  • 1 cup Fresh Basil roughly chopped
  • 1 Tbsp Sugar
  • 2 cups Chicken Stock
  • 2/3 cup Heavy Cream

Grilled Cheese

  • 2 Slices Fresh Sourdough Bread sliced about 1/2 inch thick
  • 2 Tbsp Salted Butter for the pan
  • Mayonaise
  • Dijon Mustard optional
  • 1/3 cup White Cheddar Cheese freshly grated
  • 1/3 cup Gruyère Cheese freshly grated

Instructions
 

Creamy Tomato Basil Soup

  • Preheat your oven to 375°F.
  • Arrange the halved tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 1 hour until soft and slightly caramelized. Set aside.
  • In a large pot or Dutch oven, heat the butter (or olive oil) over medium-high heat. Add the onion and sauté for about 5 minutes until soft and translucent.
  • Stir in the garlic, thyme, salt, and pepper. Cook for another minute until fragrant.
  • Add the crushed tomatoes, basil, and sugar. Lower the heat and let everything simmer for about 10 minutes.
  • Pour in the chicken stock and add the roasted tomatoes. Simmer uncovered for about 30 minutes, stirring occasionally.
  • Use an immersion blender to purée the soup until smooth. If using a blender, work in batches and return the soup to the pot once blended.
  • Stir in the heavy cream, taste, and adjust seasoning if needed. Keep warm while you make the grilled cheese.

Grilled Cheese

  • Place the bread slices on a cutting board and spread a thin layer of mayo on one side of each slice.
  • Flip one slice over and spread a light layer of Dijon mustard on the inside. Layer the white cheddar and Gruyère on top, then place the second slice of bread on top, mayo side facing out.
  • Heat a nonstick or cast-iron skillet over medium-low heat and melt enough butter to coat the pan (roughly 2 Tbsp).
  • Add the sandwich, cover with a lid, and cook for 2 to 3 minutes until the bottom is golden and crisp. Flip, cover again, and cook until the other side is golden and the cheese is fully melted, another 1 to 3 minutes. Lower the heat if needed.
  • Slice in half and serve.

Notes

A little note from my kitchen: If you want the inside of your grilled cheese perfectly melty before the bread gets too toasted, cook it low and slow. Lower heat, a little patience, and letting the pan do its thing makes all the difference.