Grilled Cheese and Tomato Soup
Grilled Cheese and Tomato Soup is one of those classic recipe combos that never go out of style. This easy healthy recipe, we’re making the creamy tomato soup in a dutch oven for convenience.
Ingredients
For the Tomato soup
- 3.5 lbs Large Tomatoes quartered (such as beefsteak)
- 2 small Sweet Onions quartered
- 5 cloves Garlic ends removed
- ¼ cup Olive Oil
- 2 teaspoon Italian seasoning
- 1.5 teaspoon Salt divided
- ½ cup Heavy Cream
- 2 tablespoon Salted Butter
- ½ teaspoon Sugar
- 3 tablespoon Fresh Basil. Julienned
For the Grilled Cheese
- 8 slices Sourdough
- 8 slices Colby Jack
- 1 cup Unexpected Cheddar shredded
- 4 tablespoon Salted Butter
Instructions
For the Tomato Soup
- Preheat oven to 450F degrees.
- Add tomatoes, onions, garlic, olive oil, 1 teaspoon salt and Italian seasoning to a large dutch oven and toss.
- Turn all the tomatoes cut side up and then place in the oven for 1 hour.
- Remove from the oven and use a blender or immersion blender to blend the tomatoes up.
- Stir in heavy cream, remaining salt, sugar, butter, and a few cranks fresh cracked pepper.
- Taste and add more salt and pepper if needed.
- Finish with a sprinkle of fresh basil before serving.
For the Grilled Cheese
- Add two slices of Colby jack to 4 slices of bread and then evenly distribute the shredded unexpected cheddar on top.
- Add the remaining bread to the top then smear ½ tablespoon of butter on the top of each sandwich.
- Heat a large fry pan over medium and place the sandwiches in, butter side down. If you only have a small fry pan, cook two sandwiches at a time.
- Smear the rest of the butter over the top of the sandwiches while they’re cooking. Once the bottoms are golden brown, carefully flip the sandwiches and cook the other side; about 4 minutes on each side.
- Once golden brown on all sides and the cheese has melted, remove from heat and serve with tomato soup.
Video
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