Grilled Cheese and Tomato Soup
Sharp cheddar and muenster grilled cheese on sourdough with homemade tomato soup. The ultimate comfort meal.
EasyPrep: 10 minCook: 30 minServes 4Stovetop
Ingredients
- ●8 slices sourdough bread
- ●Mayonnaise for the outside of the bread
- ●Sharp cheddar cheese, sliced or shredded
- ●Muenster cheese, sliced
- ●2 cans (28 oz) San Marzano whole tomatoes
- ●1 small onion, diced
- ●2 cloves garlic, minced
- ●1 Cup chicken broth
- ●1 tbsp honey
- ●2 tbsp butter
- ●Olive oil
- ●Kosher salt
- ●Black pepper
- ●Garlic powder
- ●Parmesan cheese for soup topping
- ●Red pepper flakes for soup topping (optional)
Assembly
- 1.Start the soup first: dice the onion and sauté in olive oil over medium heat until softened. Add garlic and cook another minute.
- 2.Add the San Marzano tomatoes (crush them by hand as you add them), chicken broth, honey, salt, pepper, and garlic powder. Bring to a simmer.
- 3.Let the soup simmer for 20 minutes, then blend smooth with an immersion blender (or carefully in a regular blender in batches).
- 4.Stir in the butter until melted and incorporated. Taste and adjust seasoning.
- 5.For the grilled cheese: spread mayo on one side of each slice of sourdough bread.
- 6.Place the mayo side down in a cast iron pan over medium-low heat to start building a crust.
- 7.While the first side crisps, spread mayo on the top side of each slice.
- 8.Flip the bread. Build the sandwich on the already-crusted side — layer sharp cheddar and muenster cheese.
- 9.Top with the second slice of bread (mayo-crusted side facing out). Cook on medium-low heat for 3-4 minutes per side until both sides are golden and the cheese is melted. Use a lid for 30 seconds if the cheese needs help melting.
- 10.Serve the grilled cheese alongside the tomato soup, topped with parmesan and red pepper flakes.
Photo coming soon
The Story
“The trick for grilled cheese is mayo on the outside of the bread instead of butter — it gets a better crust and doesn't burn as easily. I mayo one side, put that down in the pan to start the crust, then flip it and mayo the other side before building the sandwich on the side that's already got a crust. That way both sides come out perfectly crispy. For the cheese, sharp cheddar for flavor and muenster for that smooth melt. The tomato soup is homemade — San Marzano tomatoes, a little honey to cut the acidity, and butter to finish.”