Gruyère Grilled Cheese and Tomato Soup
This grilled Gruyère cheese with homemade tomato soup is what to make when you're craving some classic comfort food. The sandwiches are made with two kinds of cheese, and the soup is full of tomato-basil flavor. It's a delicious lunch or dinner for two.
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Servings: 2 servings
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- ½ cup chopped onion
- 2 tablespoons tomato paste
- 1 (14-oz) can fire roasted tomatoes
- 3/4 teaspoon granulated sugar
- 2/3 cup water
- ½ teaspoon kosher salt
- 2 to 3 fresh basil leaves
For the Sandwiches
- 4 slices Texas toast
- 4 tablespoons unsalted butter softened
- 2 ounces Gruyère cheese shredded
- 2 ounces Provolone cheese slices cut into strips (see note)
Instructions
How to Make the Soup
- Heat the olive oil in a saucepan over medium heat. Add the garlic and onion. Stir and cook them in the oil for a minute or so.
- Add the tomato paste, tomatoes, sugar, and water. Stir and bring the soup to a simmer.
- Add the salt and basil and puree the soup with an immersion blender. Adjust the heat to medium-low to low heat and simmer the soup while you make the sandwiches.
How to Make Grilled Cheese
- Butter each slice of bread on one side. Place both kinds of cheese on two slices of bread (nonbuttered side). Top each with a piece of bread with the butter side up.
- Heat a non-stick skillet over medium heat. Once the pan is hot, place the sandwiches in the pan. Cook them on the first side until golden and crispy. Turn them over, lightly press them down with the spatula, and cook them until golden on the other side and the cheese is melted.
- Slice the grilled cheese in half and serve with the tomato soup.
Notes
Provolone cheese: You can use the slices as is or cut them into strips. I like to cut them into strips to melt better in the sandwiches. Sometimes, whole slices (especially if they're sliced thicker) take longer to melt.
Make-ahead: The soup can be made ahead and stored in an airtight container in the refrigerator for several days. You can also double or triple the soup and freeze it for several months.
Nutrition Estimate
Calories: 774kcal | Carbohydrates: 58.6g | Protein: 22.5g | Fat: 48.8g | Saturated Fat: 26g | Polyunsaturated Fat: 20.3g | Cholesterol: 111.9mg | Sodium: 1967.2mg | Fiber: 9.5g | Sugar: 18.6g
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