Main
Grilled Cheese and Tomato Soup
45 minServes 4Nutri-Score C€€
C
45 min
45 minGrilled Cheese and Tomato Soup
what you need
Ingredients
olive oilPantry30 ml
onion (finely chopped)Produce1 piece
garlic (minced)Produce3 pieces
canned tomatoesPantry800 g- vegetable stockPantry500 ml
sugarPantry5 g
dried oreganoSpices2 g
heavy creamDairy100 ml
saltSpices5 g
black pepper (ground)Spices2 g- sourdough bread (sliced)Bakery8 pieces
butter (softened)Dairy60 g- cheddar cheese (grated)Dairy200 g
mozzarella (grated)Dairy150 g
per serving
Nutrition
534kcal
- Carbs
- 48 g
- Proteins
- 20 g
- Fat
- 30 g
what you’ll use
Tools
Stockpot
Immersion blender
Frying pan
Spatula
step by step
Method
- Step 1
Sweat the onion and garlic
- Heat the olive oil in a stockpot over medium heat.
- Add the onion and cook until soft and translucent.
- Stir in the garlic and cook until fragrant.
- Step 2
Simmer the tomato soup
- Add the canned tomatoes, vegetable stock, sugar and dried oregano.
- Season with salt and pepper and bring to a simmer.
- Cook until the tomatoes have broken down and the soup has thickened slightly.
- Step 3
Blend and finish the soup
- Blend the soup until smooth with an immersion blender.
- Stir in the heavy cream and adjust the seasoning.
- Keep warm over low heat.
- Step 4
Build the grilled cheese
- Butter one side of each bread slice.
- Fill the slices with the cheddar and mozzarella, buttered sides facing out.
- Step 5
Toast the sandwiches
- Cook the sandwiches in a frying pan over medium-low heat, pressing lightly.
- Flip once the underside is golden and the cheese starts to melt.
- Cook until both sides are crisp and the cheese is fully melted.
- Step 6
Serve
- Cut the grilled cheese into halves.
- Ladle the hot tomato soup into bowls and serve alongside for the cheese pull.