Happy Sunday! I have a very easy and satisfying recipe for you today. It’s hard not to love the savory combination of grilled cheese and tomato soup. We had a craving for that very combination, so today I have Easy Tomato Soup and Grilled Cheese. I thought about just going with a can of tomato soup, but then I realized that I had all the ingredients for this simple preparation in my pantry and fridge. So let’s get to it!
The Summary
Today we are making a classic American dish: Tomato Soup and Grilled Cheese
Be sure to find the shoppable key ingredients and equipment at the end of the post
Tomato Soup and Grilled Cheese
Easy Tomato Soup
This soup will be blended to a smooth consistency, so there isn’t a lot of prep involved. I like a creamy tomato soup, but I prefer to use mascarpone instead of heavy cream. You can leave this out if you like. Another optional ingredient is fresh basil. I happened to harvest all of the basil in my garden so I have a ton of it! These ingredients will come into play when we blend the soup, so you can set them aside for now.
I have one 28-ounce can of chopped tomatoes and two 14.5-ounce cans of diced fire-roasted tomatoes. Then we have ยฝ of an onion and about 2 tablespoons of butter.
Melt the butter over medium-low heat and sautรฉ the onion chunks over medium-low for about 20 minutes or until they get some nice color on them. Season with a pinch of kosher salt.
Add the tomatoes and their juices or puree. Bring the mixture up to a simmer and reduce the heat to keep a simmer for about 15 more minutes.
Then transfer the tomatoes and onion to a blender. You can do this in batches if needed. Add the 8 ounces of mascarpone cheese and as much or as little fresh basil as you like.
I blended all but about 1 cup of the tomatoes and onion mixture, then I added the remaining tomatoes and onion and blended again until smooth. To keep the soup hot and to dial in the seasoning, pour the blended soup back into the pot. Turn the heat to low and taste for seasoning. Add more kosher salt as needed; black pepper too. Stir and cover over low heat while we make the sandwich.
Grilled Cheese Sandwich
You probably have your own version of a grilled cheese sandwich; and it may or may not be your favorite. I particularly like a blend of cheese in my grilled cheese sandwich. So I have provolone, cheddar and a little sprinkle of blue cheese.
My other strategy is to go slow and low in a cast iron skillet. This way, the cheese will get fully melted in the center and the toasting of the bread won’t get away from me. Get the cast iron skillet going over medium-low heat to preheat while we butter the outsides of each bread slice.
Place one bread slice, butter side down in the skillet then add as much cheese as you like. I have 1 slice of cheddar, 2 slices provolone, and a sprinkle of blue cheese, then place the other slice of bread on top, butter side up.
Then the genius part, the flip. You need two spatulas to master this technique. I think the Matfer Slotted Fish Spatula is the best spatula for the job. Slide one under the grilled cheese, place one on top. Then turn the sandwich over. Simple, clean and there’s no anxiety over the flip! I generally flip it back and forth a few times just to get the browning how I like it. When you go slow and low, you can do this quite effectively.
Finishing Touches
Now, this soup is great as-is. But a little topping is nice too. I have minced Calabrian chilis in oil to add a little tang and heat. Plus, a couple tiny basil leaves. A drizzle of olive oil is another good option. Or chili crunch.
One of the most perfect combinations of all time: Tomato Soup and Grilled Cheese! Making creamy, rich tomato soup at home is so easy, you’ll never have it out of a can again! The secret is mascarpone instead of heavy cream – trust me, you’ll love it! Take care and be well, xo Kelly
Key Ingredients and Equipment
Lodge Cast Iron Skillet | Matfer Slotted Fish Spatula | Vitamix 5200 Blender | OXO Steel Ladle | Chopped Calabrian Peppers
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