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–+ servings
Grilled Cheese and Tomato Soup Recipe

Gourmet Grilled Cheese and Tomato Soup Recipe for Cozy Nights

This Grilled Cheese and Tomato Soup Recipe blends comfort and gourmet flair, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tomato Soup
  • 2 tablespoons Unsalted Butter Can be swapped with olive oil for dairy-free option.
  • 1 medium Yellow Onion, diced Sweet base for the soup; shallots can be used for milder taste.
  • 1.5 tablespoons Sugar Balances tomato acidity; can be omitted for low-sugar dish.
  • 3 cloves Garlic, minced Fresh is best but garlic powder works in a pinch.
  • 56 ounces San Marzano Tomatoes Rich base; any canned whole tomatoes can substitute.
  • 1 cup Chicken Stock Infuses umami depth; swap with vegetable stock for vegetarian version.
  • 2 tablespoons Balsamic Vinegar Adds tangy complexity; red wine vinegar can be used.
  • 0.5 cup Heavy Cream Makes the soup luxurious; coconut cream serves as a dairy-free option.
  • Coarse Salt and Pepper For seasoning; adjust to personal taste.
For the Grilled Cheese
  • 4 slices Brioche Bread Creates a buttery and soft sandwich; alternative options available.
  • 4 teaspoons Fig Jam Adds sweetness; substitutes like fruit preserves work well.
  • 2 slices Cheddar Cheese Provides sharp flavor; substitute with any melty cheese.
  • 2 slices Smoked Gouda Delivers smoky taste; regular gouda can be used.
  • 2 slices Provolone Ensures creaminess; Emmental serves as a viable substitute.
  • 2 slices Prosciutto Ham Brings savory richness; can be omitted for vegetarian option.

Equipment

  • large pot
  • frying pan
  • Immersion blender
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of unsalted butter over medium-low heat. Add 1 medium diced yellow onion and sauté for 5-6 minutes until it's translucent.
  2. Add 1½ tablespoons of sugar, stirring it in for an additional 7-9 minutes until onions are caramelized and lightly browned.
  3. Stir in 3 minced garlic cloves and cook for about 1-2 minutes until fragrant.
  4. Pour in 56 ounces of San Marzano tomatoes, along with 1 cup of chicken stock and 2 tablespoons of balsamic vinegar, stir and bring to a simmer.
  5. Cook for 5-6 minutes, then blend the soup until silky smooth, and stir in ½ cup of heavy cream.
  6. Season with coarse salt and freshly cracked pepper to taste, and let it gently bubble.
  7. In a large frying pan, melt 2 tablespoons of unsalted butter over low heat and toast 4 slices of brioche bread for 1½ to 2 minutes.
  8. Flip the bread, spread 4 teaspoons of fig jam on two slices, layer with cheeses and prosciutto, and cover with remaining bread.
  9. Cook in the frying pan for another 1½-2 minutes until golden, then flip and cook for an additional 1½-2 minutes.
  10. Serve the grilled cheese alongside the rich tomato soup.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 16gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 1000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Optional toppings include fresh herbs like basil or parsley for extra flavor and presentation.

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