Grilled Cheese & Tomato Soup | Dinners You’ll Actually Make

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Heat the olive oil in a saucepan over medium heat. Add the onion with a pinch of salt and cook 6 to 8 minutes until soft and golden.
2. Add the garlic and cook 1 minute. Stir in the tomato paste and cook 2 minutes until it darkens.
3. Add the canned tomatoes with their juice, stock, sugar, chilli flakes, and smoked paprika. Simmer uncovered for 20 minutes.
4. Carefully blend the soup on high until completely smooth. Return it to the pot, stir in the cream, season with salt and pepper, and keep warm.
5. Mix the cheddar and gruyère. Spread butter on one side of each bread slice and mayonnaise on the other side. Divide the cheese between two sandwiches with the buttered sides facing out.
6. Heat a skillet over medium heat. Cook the sandwiches 2 to 4 minutes per side until golden and the cheese is fully melted.
7. Rest the sandwiches 1 minute before slicing. Serve with the hot soup, topped with fresh basil.

Summarized from Chef Jack Ovens's video. Watch it for the details.

More recipes with

GarlicOnionCheeseTomatoCreamBreadMozzarella cheeseTomato paste