Grilled Cheese And Tomato Soup Recipe
Prep Time:
Cook Time:
to 6 servings
  • :::For the Tomato Soup:1 tablespoon olive oil:::
  • 1 medium yellow onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • ¼ teaspoon red pepper flakes
  • 2 garlic cloves, minced
  • One 28-ounce can crushed tomatoes
  • 3 cups vegetable broth
  • 3 tablespoons butter
  • Kosher salt and freshly ground black pepper, to taste
  • Thinly sliced chives, for garnish
  • :::For the Grilled Cheese:6 slices potato bread:::
  • 2 cups (4 ounces) grated Comté cheese
  • 2 cups (4 ounces) grated Gouda cheese
  • Freshly ground black pepper, to taste
  • 6 tablespoons unsalted butter
  1. Make the soup: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrot and celery and cook until golden brown, 5 to 6 minutes. Add the chile flakes and garlic, and cook until fragrant, 1 to 2 minutes more. Pour in the crushed tomatoes and the stock. Bring the soup to a boil, then lower the heat to a simmer and cook until the liquid has slightly reduced, 20 minutes.
  2. Using a blender, purée the soup until smooth. Return to the pot and stir in the butter until emulsified. Season with salt and pepper, then keep warm until serving.
  3. Make the grilled cheese: On a cutting board, lay out 3 slices of bread. Divide the grated Comté and Gouda between the 3 slices and season with pepper. Top each with another slice of bread and press lightly. In a medium skillet, heat 2 tablespoons of butter over medium-high heat. Add one sandwich and top with a smaller, clean skillet to weigh it down. Cook, flipping once, until golden on both sides, 2 minutes per side. Transfer to a cutting board and slice in half diagonally. Repeat this process with the remaining 2 sandwiches.
  4. Divide the soup between bowls and garnish with the chives. Serve immediately with the grilled cheeses on the side.