American by KitchenFeed
Grilled Cheese and Tomato Soup
Prep 5 min
Cook 30 min
Total 35 min
Serves 4 Steps
Step-by-step
1 Preheat a griddle pan over medium heat. 2 Heat a medium soup pot over medium-high heat. 3 Add the olive oil and melt 2 tablespoons butter into it. 4 Add the garlic, onions, thyme, paprika, salt and pepper. 5 Partially cover and cook until softened, about 10 minutes. 6 Stir in the tomato paste and cook until fragrant, about 2 minutes. 7 Deglaze the pot with 2 cups of the stock. 8 Transfer the mixture to a food processor, add the tomatoes and process until smooth. 9 Pour the soup back into the pot and add the remaining 2 cups stock. 10 Simmer at a low bubble while you make the sandwiches. 11 Lightly butter one side of each bread slice. 12 Place 2 slices of cheese between 2 slices of bread, buttered sides facing out. 13 Grill the sandwiches until crispy and the cheese melts. 14 Stir the cream into the soup just before serving. 15 Serve in shallow bowls, garnish with chives, and serve the grilled cheese for dipping. Notes Total time 30 minutes, all active. Stir in the cream off the boil, right before serving, so it doesn't split. Pumpernickel and emmentaler can be swapped for any sturdy bread and good melting cheese (sourdough with cheddar or Gruyère). Use vegetable stock to keep it vegetarian. Blend with an immersion blender in the pot if you'd rather skip the food processor.
Photo: Arnold Gatilao from Oakland, CA, USA · Wikimedia Commons · CC BY 2.0
Source: Food Network
