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Grilled Cheese and Tomato Soup

Name: Grilled Cheese and Tomato Soup
Prep time: 15 min
Cook time: 30 min
Ingredients: 40 g extra virgin olive oil; 300 g yellow onion (finely chopped); 40 g garlic (or 6-7 cloves, minced); 40 g tomato paste; 600 g chicken stock; 1600 g canned whole peeled tomatoes; 15 g coarse kosher salt; 35 g granulated sugar; 1 whole chipotle in adobo; 25 g Better Than Bouillon Roast Chicken Flavor; 115 g butter (unsalted, room temperature); 60 g mayonnaise; 2 Pieces Texas Toast; 2 Slices American cheese; 1 Piece aged provolone (thinly sliced); gruyere (thinly sliced, to cover)

This grilled cheese and tomato soup duo nails that classic comfort vibe with a fresh twist. While many tomato soups rely on dairy, this version skips it entirely yet still delivers a rich, creamy texture that'll surprise you. Perfect for cozy, rainy day.

Prep Time: 15

Cook Time: 30

Servings: servings

Ingredients

TOMATO SOUP:

40 g extra virgin olive oil
300 g yellow onion, finely chopped
40 g garlic, or 6-7 cloves, minced
40 g tomato paste
600 g chicken stock
1600 g canned whole peeled tomatoes
15 g coarse kosher salt
35 g granulated sugar
1 whole chipotle in adobo
25 g Better Than Bouillon Roast Chicken Flavor

GRILLED CHEESE:

115 g butter, unsalted, room temperature
60 g mayonnaise
2 Pieces Texas Toast
2 Slices American cheese
1 Piece aged provolone, thinly sliced
gruyere , thinly sliced, to cover

Metric – US Customary

Instructions

TOMATO SOUP:

In a 4 quart stainless steel sauce pan, heat up the olive oil over medium-high heat until shimmering add in onion and garlic, then cook for 5-7 minutes or until translucent and soft.
When onions and garlic are soft and translucent, stir in tomato paste and cook until it looks rusty and starts to grip bottom of the pan (1-2 Min)
Pour in chicken stock, 2 28-oz cans whole peeled tomatoes, salt, sugar, 1 chipotle and Better Than Bouillon. Be sure to scrape any bits off of the bottom of the pan.
Raise heat to high and bring soup to a boil. Once boiling, reduce heat to medium low and bring simmer for 20-25 Minutes, or until tomatoes and onions are fully softened.
In 2 batches puree soup until VERY smooth in a blender, most blenders wont be able to blend all soup at once. To account for this, have a container that can fit 4 quarts of liquid nearby to pour blended soup into. Mix all blended soup together and adjust seasoning with salt if needed, and adjust thickness of soup with extra stock if it got thick during cooking.
Pour soup into desired bowl and garnish with black pepper, parmesan, chives and olive oil.

GRILLED CHEESE:

In a mixing bowl, combine room temperature butter and mayonnaise and mix with a whisk or rubber spatula until fully combined and smooth.
Spread butter mixture on one side of each piece of bread using the back side of a spoon.
Place bread on a sheet tray with a rack with butter sides resting on top of each other to avoid mess.
Layer cheese on bread in this order: American, provolone, gruyere, American.
Get a 10-12″ non-stick pan hot on the stove over medium low heat. Bring it up to 300 F surface temperature and drop in one piece of buttered bread butter side down with the 4 layers of cheese on it. Lower the heat and use your hand or spatula to press down on the cheese for 30 seconds, this will help ensure full contact of the bread.
Place second piece of bread on top and flip over when the cooked side is golden brown (3 Min) When you flip the grilled cheese, press it down slightly with the spatula for 30 seconds and then fry gently over medium low heat until golden brown and cheese is fully melted (2.5-3 Additional Mins)