Tomato Soup + Grilled Cheese
Velvety tomato soup and crispy buttery grilled cheese to dip.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Medium-LOW heat for the grilled cheese is the move. High heat burns the bread before the cheese melts; medium-low gives the cheese time to fully render into stretchy molten goodness while the bread crisps.
Ingredients
Everything below makes 4 servings.
- 2 can_28ozcanned whole San Marzano tomatoes
- 1 mediumyellow oniondiced
- 4garlic clovesminced
- 3 tbspunsalted butter (for soup)
- ½ cupheavy cream
- 2 cupsvegetable broth
- ¼ cupfresh basiltorn
- 8 slicessourdough bread
- 4 ozsharp cheddar blocksliced or grated
- 4 ozgruyère (or mozzarella)sliced or grated
- 4 tbspunsalted butter (for sandwich)softened
- 1 tbspolive oil
- 1½ tspkosher salt
- ½ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 854calories
- 29gprotein
- 64gcarbs
- 56gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Dice onion, mince garlic, tear basil, slice/grate cheeses. Soften butter for the sandwich.
Sweat onion
Melt soup butter and olive oil in the large pot over medium. Add onion, cook 6 min until soft. Add garlic, cook 60 sec.
7 min · hands onSimmer tomatoes
Add canned tomatoes (crush by hand as they go in), broth, salt, pepper. Bring to a simmer, cook 20 min uncovered to concentrate.
20 min · hands offBuild the grilled cheese (during simmer)
While soup simmers: butter one side of each bread slice. Build 4 sandwiches: butter OUT, cheddar and gruyère inside. Stack on a plate, ready to grill.
5 min · hands onBlend soup
Add cream and half the basil to soup. Off heat. Blend in batches OR with immersion blender until velvety smooth. Taste - adjust salt. Keep on lowest heat.
4 min · hands onGrill the sandwiches
Heat skillet over medium-LOW (not medium - you need time for cheese to melt). Grill sandwiches 4 min per side, pressing gently with spatula, until deep golden and cheese is fully molten. Work in batches if needed.
8 min · hands onServe
Ladle soup into bowls, scatter remaining basil over. Cut sandwiches in half on the diagonal, plate alongside for dipping. Serve immediately.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Any sturdy gluten-free sandwich bread works.
What keeps
Soup keeps 5 days, freezes 3 months. Grilled cheese must be made fresh - bread goes soggy if pre-made.
Reheat soup low and slow; if it broke, blend again.
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