Grilled Cheese with Tomato Soup For Two
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A classic comfort meal of grilled cheese sandwiches paired with a creamy tomato soup made from canned tomatoes, onion, garlic, and a touch of brown sugar.
Ingredients
- 4.5 hearty white sandwich bread
- 1 tbsp unsalted butter
- 2 tbsp unsalted butter melted
- 3/4 cup onion chopped
- 1 clove garlic minced
- 1 bay leaf
- salt and pepper
- red pepper flakes
- 1 can whole peeled tomatoes
- 1 cup chicken broth
- 1 1/2 tsp light brown sugar packed
- 4 deli American cheese
- 1 tbsp fresh chives minced
Nutrition (per serving, estimated)
Estimated based off 12 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 2293 mg
- Iron: 6.46 mg
- Magnesium: 130 mg
- Phosphorus: 2624 mg
- Potassium: 1277 mg
- Zinc: 11.7 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4.5 hearty white sandwich bread
- 1 tbsp unsalted butter
- 1 bay leaf
- salt and pepper
- red pepper flakes
- 1 can whole peeled tomatoes
- 1 cup chicken broth
- 4 deli American cheese
Prepare
- Melt 2 tbsp unsalted butter
- Chop 3/4 cup onion
- Mince 1 clove garlic
- 1 1/2 tsp light brown sugar, packed
- Mince 1 tbsp fresh chives
Let's Cook
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Step 1.
Tear 1/2 slice bread into 1-inch pieces; set aside.
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Step 2.
Melt 1 tablespoon butter in medium saucepan over medium-low heat.
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Step 3.
Add onion, garlic, bay leaf, 1/4 teaspoon salt, and pepper flakes, if using. Cover and cook until onion is softened, 3 to 5 minutes, stirring occasionally.
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Step 4.
Add tomatoes and their juice, broth, sugar, and bread pieces to saucepan, breaking up tomatoes with wooden spoon. Cook, uncovered, until bread pieces break down, about 5 minutes, stirring occasionally.
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Step 5.
Remove from heat; discard bay leaf.
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Step 6.
For a blender: Transfer soup to blender jar and process until smooth and creamy, about 2 minutes. Return soup to saucepan and season with salt and pepper to taste.
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Step 7.
For an immersion blender: Place blender directly in saucepan so blades are submerged (you may need to tilt saucepan slightly) and blend until smooth and creamy, about 3 minutes, scraping down sides of saucepan as needed. Season with salt and pepper to taste.
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Step 8.
Using remaining 4 slices bread, make 2 sandwiches with 2 cheese slices each.
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Step 9.
Preheat 12-inch skillet over medium-low heat for 3 minutes.
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Step 10.
Brush 1 side of sandwiches with half of melted butter. Place sandwiches buttered side down in skillet. Brush tops of sandwiches with remaining melted butter.
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Step 11.
Cover and cook until sandwich bottoms are golden brown, 4 to 8 minutes, moving sandwiches as needed for even browning.
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Step 12.
Using metal spatula, flip sandwiches and continue to cook, covered, until golden brown on second side and cheese is melted, about 3 minutes.
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Step 13.
Bring soup to simmer over medium heat. Ladle into bowls, sprinkle with chives, and serve with sandwiches.