Description
Tomato Soup with Grilled Cheese represents the ultimate culinary synergy between acidity and fat, featuring a velvety soup and crunchy grilled cheese. This dish balances flavors and textures to create a sophisticated yet comforting meal.
Ingredients
Scale
28 oz Whole Peeled San Marzano Tomatoes
1 Large Yellow Onio
4 Cloves Garlic
2 Cups Low-Sodium Vegetable or Chicken Stock
2 tbsp Olive Oil
1/4 Cup Heavy Cream
4 Slices Thick-Cut Sourdough
4 oz Sharp Cheddar
2 oz Gruyère
Instructions
- Sauté the Aromatics: Place a heavy-bottomed Dutch oven over medium heat. Add two tablespoons of olive oil. Dice your yellow onion and sauté until translucent, about 5 to 7 minutes. Add the minced garlic during the last 60 seconds to prevent bitterness
- Build the Soup Base: Add the canned tomatoes and their juices to the pot. Crush the whole tomatoes and pour in the stock. Bring the mixture to a gentle simmer
- Simmer and Season: Let the soup simmer for 20 minutes. Adjust with salt, pepper, and oregano
- Emulsify the Soup: Remove from heat and blend until smooth, drizzling in heavy cream to create a stable emulsio
- Prepare the Sandwiches: Grate the cheeses and assemble with buttered sourdough
- The Maillard Reaction: Cook sandwiches in a cold skillet over medium-low heat, flipping once golden brow
- Assemble and Serve: Pour the soup into bowls and serve with the sandwiches
Notes
For a lighter version, substitute heavy cream with full-fat coconut milk or blended silken tofu.
Use homemade unsalted stock for low sodium options.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 60 mg