A good soup needs a good recipe. Follow along and within 40 minutes you will have a tomato soup that is simply divine, paired perfectly with the ultimate “toast”: a crispy, gooey grilled cheese.
The Ingredients
For the Tomato Soup:
- 1 large can (28 oz / 800g) whole peeled tomatoes (San Marzano if you can find them!)
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter and 1 tbsp olive oil
- 1 cup vegetable or chicken broth
- 1/4 cup heavy cream (optional, but it adds that velvety consistency)
- 1 tsp sugar (to cut the acidity of the tomatoes)
- Salt, fresh black pepper, and a pinch of dried basil
For the Grilled Cheese (The “Toast”):
- 4 slices of sturdy bread (sourdough or a thick-cut white bread work best)
- 2 tbsp mayonnaise (Trust me on this—it crisps up better than butter on the outside!)
- 1 tbsp butter (for the inside of the bread)
- 1 cup freshly grated cheese (A mix of sharp cheddar and gruyère or mozzarella gives you flavor AND the perfect melt)
The Process
1. Build the Soup Base (5 minutes): Melt the 2 tablespoons of butter and olive oil in a heavy pot or Dutch oven over medium heat. Add the diced onion and sauté until soft and translucent (about 5 minutes). Add the minced garlic and cook for just 1 minute until it becomes fragrant.
2. Simmer the Soup (20 minutes): Crush the canned tomatoes slightly with your hands as you add them to the pot (along with all their juices). Pour in the broth, sugar, salt, pepper, and basil. Bring it to a gentle boil, then lower the heat, cover, and let it simmer softly for 20 minutes to let the flavors concentrate.
3. Prep the Grilled Cheese (While the soup simmers): While the soup is doing its thing, prep your sandwiches. Spread a thin layer of butter on the inside of your bread slices. Pile your grated cheese evenly onto two of the slices, then top with the remaining bread. Now, spread a thin layer of mayonnaise on the outside top piece of each sandwich.
4. Grill the Sandwiches (8-10 minutes): Heat a non-stick skillet over medium-low heat. Place the sandwiches mayo-side down into the pan (it should sizzle gently). While the bottom is toasting, spread mayo on the top pieces of bread facing you. Let them cook slowly for 4-5 minutes until the bottom is deep golden brown and the cheese is starting to melt, then flip and cook the other side.
5. Blend and Serve: Take your soup off the heat. Using an immersion blender (or carefully transferring to a standard blender), blend the soup until it reaches a smooth, velvety consistency. Stir in the heavy cream and adjust your salt and pepper.
Serve immediately alongside your perfectly golden grilled cheese!