pantry essentials: Tomato soup and grilled cheese
Tomato soup and grilled cheese is the perfect comfort food combo. Gooey rich cheese in between buttery crunchy toast that begs to be dunked into a tart yet fresh soup. This recipe is highlighting canned crushed tomatoes as the major soup base. It is a staple in my pantry and I am always looking at ways to use it than just as a pasta sauce. What better way to enjoy soup on a rainy day than in your pjs while having a major cheese pull moment for the gram!
pantry essentials: Tomato soup and grilled cheese
Prep time: 20 minutes | Total time: 20 minutes
Serves: 4
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
Kosher salt
1 teaspoon dried oregano
2 28-ounce cans crushed tomatoes
8 slices white bread
12 slices American cheese
8 tablespoon unsalted butter
1-2 teaspoons sugar, optional
2 tablespoon heavy cream, optional
Instructions:
Heat olive oil in a medium saucepan; add onion, garlic and 1/2 teaspoon salt. Stirring occasionally until onions are translucent and have soften, about 5 minutes. Add the dried oregano and crushed tomatoes. Rinse the cans with 1/2 cup of water and add to the pot. Stir until combined and adjust heat to medium. Let simmer for 10 minutes.
Meanwhile, spread about 1/2 tablespoon onto each slice of bread. Flip one slice of prepared bread, butter side down, and place twice slices of cheese on it. The last piece of cheese should be placed directly in the center of the slice.* Top with the second slice of bread. Continue with remaining bread and cheese.
Heat a non-skillet over medium and add a sandwich once the skillet is warm. Let the bread get nice and toasty, about 2-3 minutes. Carefully flip and repeat on the other side. Remove from skillet and repeat with remaining sandwiches. Cut sandwiches into halves or cut in quarters. Place on plates and finish the soup.
Once soup is ready, take off heat. Place an immersion blender directly not the pot and blend until smooth. If you do not have an immersion blender, feel free to use a standard blender and blend in small batches. Be careful when blending hot liquids, never fill the carafe by more than a third full. Once fully blended, add 2 tablespoons of butter and heavy cream. Season with salt and sugar, if desired. Stir until combined. Ladle to serving bowls.
Enjoy both while warm. Feel free to dunk the warm gooey sandwich into the soup for the perfect bite.
Cook’s Note
Why place the third piece of cheese in the middle of the slice?*
That’s how you get that iconic cheese pull from the commercials.