Tomato soup paired with a buttery grilled cheese sandwich is a classic combo especially on a cold day. Take this soup to the next level with a drizzle of truffle oil.
Course
Lunch
Prep5minutes
Cook20minutes
Total25minutes
Yields2portions of soup and sandwich
AuthorEmi
Ingredients
Tomato Soup
1tablespoonoil
⅓cupwhite onionrough chop
5large cloves garlicrough chop
1(28 ounce) can whole tomatoes
¼cupwater
1 to 2tablespoonschicken bouillon pasteNote: I use Better than Bouillon Chicken Bouillon
1teaspoondried basil
¼ to 1teaspoonred pepper flakes
Soup Garnish
sprig of fresh thymeor fresh basil if on hand
black pepperfreshly cracked
truffle oildrizzle
Grilled Cheese
2sourdough slices
butter
2slicesFontina cheese
2slicesGruyère cheese
garlic powder
fresh rosemarychopped
fresh thyme
Instructions
For the soup: Heat oil in a medium sized pot, over medium-high heat and sauté onion and garlic for 5 to 10 minutes until softened and slightly brown. Add tomatoes, chicken bouillon paste, water, basil and red pepper flakes. Boil for 10 to 15 minutes.Using a hand blender, purée the soup until desired smoothness.
For the grilled cheese: Heat a cast iron pan over medium heat. While the pan heats, generously butter the top and bottom of the sourdough slices. Place bread butter-side down on the pan, top the unbuttered side with several slices of cheese and sprinkle with seasonings (garlic powder, rosemary, and thyme). Top with remaining slice of bread, buttered side up. Cook until the bread is golden brown on the bottom, flip, and cook until the cheese is melted and the other side is brown, about 3 to 5 minutes per side. Cut in half.
To plate: Ladle the soup into a bowl and garnish with a sprig of fresh thyme, fresh cracked black pepper, and light drizzle of truffle oil. Serve alongside grilled cheese sandwich.
Enjoy!
Recipe Notes
To make this recipe Gluten Free, substitute the following ingredients:
Bouillon - use a gluten free bouillon cube or paste such as GoBio or Better than Bouillon