Grilled Cheese & Tomato Soup | Dinners You’ll Actually Make Ep. 2

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while still melting well

Roughly chop one large onion.

Chop four cloves of garlic finely.

Grate 80 g of sharp cheddar and 50 g of gruyere cheese.

Add 2 tablespoons of olive oil to a medium saucepan over medium-high heat.

Once the oil shimmers, add the chopped onion and a pinch of salt.

Cook the onion for 6 to 8 minutes until soft and golden, stirring occasionally.

Add the chopped garlic and cook for 1 minute.

Stir in 2 tablespoons of tomato paste and cook for 2 minutes until it darkens.

Add two cans of whole peeled or crushed tomatoes and 2 cups of chicken or vegetable stock.

Season with 1 teaspoon of sugar, 1/2 teaspoon of chili flakes, and 1/2 teaspoon of smoked paprika.

Bring to a gentle simmer and cook uncovered for 20 minutes.

Transfer the soup to a blender and blend on high for 45 seconds to 1 minute until smooth.

While blending, add 1/2 cup of thickened cream and season with salt and cracked black pepper.

Blend again for 10 to 20 seconds to emulsify.

Spread mayonnaise on one side of a slice of bread.

Add a generous layer of the cheese mix on top of the mayonnaise.

Top with a second slice of bread and butter the outside.

Heat a skillet over medium to medium-high heat and lay the sandwich butter-side down.

Place a weight or another pan on top of the sandwich and cook for 2 to 3 minutes per side until golden and cheese is melted.

Ladle the soup into bowls and drizzle with cream, swirling it around.

Top with cracked black pepper and fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens