Ingredients
Tomato Soup Ingredients
- 1 ½ lbs ripe tomatoes or whole canned tomatoes with juices; San Marzano preferred
- 1 tablespoon balsamic vinegar
- 3 tablespoons olive oil
- ½ tablespoon sugar
- 2 teaspoons salt
- 1 onion, halved
- 1 red bell pepper, halved
- 1 head garlic
- ½ cup fresh basil leaves
- 2 teaspoons tomato paste
- 4 cups vegetable or chicken broth
- ½ cup cream
- Salt & black pepper to taste
- Fresh basil for serving
Grilled Cheese Sandwich Ingredients
- 2 slices bread per sandwich
- 2 cups grated mozzarella cheese
- 2 cups grated sharp cheddar cheese
- Butter or mayonnaise for toasting
Instructions
- Prepare the Vegetables: Cut the onion and red bell pepper in half and leave the head of garlic whole. These will add depth and sweetness to the soup.
- Roast Vegetables and Tomatoes: In a pot or skillet, heat olive oil over medium heat and add the onion, bell pepper, garlic, and tomatoes. Allow them to cook down gently to develop flavor, stirring occasionally.
- Add Flavorings: Stir in the balsamic vinegar, sugar, salt, tomato paste, and fresh basil leaves to the pot. Cook together to meld the flavors, about 5-7 minutes.
- Add Broth and Simmer: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce heat and simmer for 20-25 minutes until vegetables are very tender and flavors well blended.
- Blend the Soup: Use an immersion blender directly in the pot or carefully transfer to a blender to puree until smooth and creamy.
- Add Cream and Season: Return soup to low heat, stir in cream and adjust salt and pepper according to taste. Keep warm while preparing the sandwiches.
- Prepare Grilled Cheese Sandwich: Butter or spread mayonnaise on the bread slices on one side. Place one slice, butter side down, on a hot skillet over medium heat. Layer half mozzarella and half cheddar cheese on top, then cover with the second slice of bread, butter side up.
- Toast Sandwich: Cook for 3-4 minutes on one side or until golden brown and cheese begins to melt. Flip and cook the other side for another 3-4 minutes until golden and cheese is fully melted.
- Serve: Ladle hot tomato soup into bowls, garnish with fresh basil leaves, and serve with the grilled cheese sandwiches for dipping.
Notes
- You can substitute cream with coconut milk for a dairy-free version.
- Use fresh basil for garnish to enhance the soup’s aroma and flavor.
- For a crispier grilled cheese, use mayonnaise instead of butter on the bread.
- The soup can be made ahead and refrigerated for up to 2 days or frozen for longer storage.
- Adjust sugar and salt levels to your taste to balance tomato acidity.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup and Sandwich
- Method: Stovetop
- Cuisine: American
