Nothing more comforting then a homemade bowl of tomato soup with a delicious easy to make grilled cheese that comes together in under 30 minutes.
I can see my mom now. Popping a can of Campbells tomato soup and serving it up with some grilled cheese. Tomato soup, not so good. Grilled cheese? Great!
I wanted to give you the best of both worlds by making an insanely delicious homemade tomato soup recipe and then serving it alongside an insanely delicious grilled cheese twist
Ingredients for this recipe:
For the Tomato Soup:
• 1 tablespoon unsalted butter
• 1 peeled medium diced yellow onion
• 1 ½ tablespoons sugar
• 3 finely minced cloves of garlic
• 2 28-ounce cans san Marzano tomatoes in juice
• 1 cup chicken stock
• 2 tablespoons balsamic vinegar
• ½ cup heavy whipped cream
• sea salt and pepper to taste
For the Grilled Cheese:
• 4 teaspoons unsalted butter
• 4 slices brioche bread
• 4 teaspoons fig jam
• 2 slices cheddar cheese
• 2 slices smoked gouda cheese
• 2 slices provolone cheese
• 2 slices prosciutto ham
Serves 8
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Tomato Soup: Add the butter to a large pot over medium-low heat until melted.
2. Add in the onions and cook for 5–6 minutes before adding in the sugar.
3. Mix and cook for a further 7-9 minutes until browned.
4. Add in the garlic and cook for 1 to 2 minutes.
5. Pour in the tomatoes and stew for 5-6 minutes and then add in the balsamic vinegar.
6. Transfer the mixture to a blender and blend on high until smooth.
7. Add the soup back to the pot over low heat and stir in cream, salt and pepper. Keep warm.
8. Grilled Cheese: Add the butter to a large grilled or frying pan over low heat until melted.
9. Add the brioche and cook for :90 to 2 minutes or until it is browned and toasted.
10. Flip the bread over and spread on the fig jam to two slices of bread.
11. Next, layer on 1 slice of cheddar, 1 slice of gouda, 1 slice of provolone and 1 slice of prosciutto over top of the fig jam. Repeat onto the other piece of bread with fig jam. cook for :90 to 2 minutes or until it is browned and toasted.
12. Add the bread with nothing on it to the tops of the cheese and prosciutto.
13. Slice and serve.
CHEF NOTES:
Once you smell the garlic in the tomato soup, it’s done.
If blending the soup in a blender be sure to remove the center cap of the lid from the blender.
Remember, soup gets better with time so it will most likely be even better the next day.
