4-Ingredient Grilled Cheese and Tomato Soup Recipe
4-Ingredient Grilled Cheese and Tomato Soup
This homemade tomato soup comes together quickly and easily with 4 ingredients plus pantry staple, butter. Caramelized onions add a rich flavor boost to this surprisingly simple soup. It’s the perfect accompaniment to sandwiches made with thick slices of buttered bread oozing with melty cheese.
- 8 slices artisan bread, 1/2-inch thick
- 1 (28 ounce) can whole peeled tomatoes
- 1 large yellow onion, sliced
- 8 ounces sharp white cheddar cheese, shredded
- In a large, non-reactive pot, melt 2 tablespoons butter over medium heat. Add onions and cook until well caramelized, 5 to 7 minutes.
- Add tomatoes (with juices) and 1 1/2 cups water. Bring to a boil. Reduce heat and simmer gently, uncovered, 30 minutes. Use an immersion blender to blend soup to desired texture. (See Cook’s Tips.) Season with salt and pepper, to taste. Keep warm while making sandwiches.
- Heat a large skillet over medium-low heat. Add 1 tablespoon butter and swirl to coat pan. Add 2 slices bread. Press down and move bread around a bit to evenly brown. Remove and repeat with other 2 slices of bread.
- Add another tablespoon butter to pan and swirl to coat. Add 2 slices bread, untoasted-sides down. Press and move bread around a bit to evenly brown. Top each with 1/2 cup cheese. Cover with first two pieces of bread, placing toasted side on cheese. Press down slightly on sandwiches and move them around a bit so they brown evenly.
- Once bottoms of sandwiches are golden and cheese looks slightly melted (about 2 to 3 minutes), carefully flip sandwiches and brown other side, adding more butter if needed. Tilt pan to spread butter as it melts and carefully lift sandwiches to allow butter underneath.
- Repeat process with remaining sandwich ingredients. Cut sandwiches while hot and serve with warm soup.
- Cook’s Tips:
- If using a blender instead of an immersion blender, cool soup to lukewarm, transfer to blender and process to desired consistency. Return to pot and reheat to serve.
- The key to perfect grilled cheese is cooking low and slow. If the heat is too high, the bread will toast before the cheese has a chance to melt. We brown both sides of the bread for extra crispy sandwiches, perfect for dunking in warm tomato soup!
- Don’t have any butter? This soup will be equally delicious by subbing a good extra virgin olive oil. Garnish the soup with an extra drizzle of olive oil and a fresh crack of black pepper!