my grilled cheese and tomato soup

Name: My Grilled Cheese and Tomato Soup
Prep time: 20 min
Cook time: 30 min
Cuisine: American
Ingredients: TOMATO SOUP; 3 tablespoon(s) butter; 1 small yellow onion, chopped; 1 medium carrot, diced; 1 stalk(s) celery, diced; 2 can(s) crushed tomatoes (28 oz each); 2 clove(s) garlic, minced (or to taste); 1 - bay leaf; 1/4 cup(s) fresh basil, chopped; 6 sprig(s) parsley; 4 cup(s) vegetable stock; 1/2 teaspoon(s) dried thyme; 1/2 cup(s) heavy cream; - salt and pepper, to taste; GRILLED CHEESE SANDWICHES; 1 - loaf sliced sourdough bread (or small loaves for mini sandwiches); - sliced Fontina; - sliced Gruyere; - sliced aged cheddar; - sliced Manchego; - butter

(12 ratings)

My Grilled Cheese and Tomato Soup ready to be enjoyed.

review

Blue Ribbon Recipe by

Vail Bee

@vailbee

Sacramento, CA

Seriously one of my favorite things to make AND eat! It's good for any time of year - picnic in the summer or next to a fire in the winter. Hope you enjoy it.

Blue Ribbon Recipe

Tomato soup and grilled cheese are a classic flavor combo that Vail has managed to take over the top. Don't skimp on all four types of cheese. They are a must to complete this dynamic duo and make for a gooey grilled cheese. The tomato soup is creamy and robust. We can't imagine a better way to warm up after being outside on a cold day.

— The Test Kitchen @kitchencrew

(12 ratings)

prep time 20 Min

cook time 30 Min

method Griddle

Ingredients For my grilled cheese and tomato soup

TOMATO SOUP
3 Tbsp

butter
1 sm

yellow onion, chopped
1 md

carrot, diced
1 stalk

celery, diced
2 can

crushed tomatoes (28 oz each)
2 clove

garlic, minced (or to taste)
1

bay leaf
1/4 c

fresh basil, chopped
6 sprig

parsley
4 c

vegetable stock
1/2 tsp

dried thyme
1/2 c

heavy cream
salt and pepper, to taste
GRILLED CHEESE SANDWICHES
1

loaf sliced sourdough bread (or small loaves for mini sandwiches)
sliced Fontina
sliced Gruyere
sliced aged cheddar
sliced Manchego
butter

How To Make my grilled cheese and tomato soup

1
Melt 2 Tbsp butter in a large pot. Saute onion, garlic, and celery until soft.

2
Add tomatoes, parsley, carrots, bay leaf, and stock. Bring to a boil and immediately reduce heat to a simmer and cover the pot.
3
Skim the top of any fat or froth, if desired. Remove parsley and bay leaf and blend the soup in batches of 2 cups or so or use an immersion blender.
4
Add heavy cream, thyme, basil, and 1 Tbsp butter. Season to taste with salt and pepper. NOTE: Keeps well in the fridge.
5
For the grilled cheese, butter one side of each slice of bread. (It's important to butter the bread and not the pan so that the toast browns more evenly.) Put an even amount of slices of each type of cheese on half of the bread slices. Top each with a second bread slice to form your sandwiches. Grill on a flat pan or use panini press or personal-size grill for about 5-7 minutes.
6
Dip sandwich in soup and enjoy!!
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