Grilled Cheese with Tomato Soup
A warm, comforting pairing: creamy, slightly tangy tomato soup brightened with basil and a pair of crunchy, melty grilled cheeses with blistered, golden-brown crusts. Simple techniques yield maximum comfort and a little grown-up flavor from two cheeses.
4 slice sourdough bread
4 tbsp unsalted butter, room temperature
4 oz cheddar cheese, shredded
2 oz gruyere cheese, shredded
1 tbsp olive oil
1 yellow onion, finely chopped
2 clove garlic, minced
28 oz crushed tomatoes, can
2 cup vegetable broth
¼ cup heavy cream
1 tsp sugar
1 tsp kosher salt
½ tsp black pepper, freshly ground
2 sprig fresh basil
½ tsp dried oregano
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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