Tomato Soup with Classic Grilled Cheese Sandwich

Tomato Soup & Grilled Cheese

Tomato Soup

• 2 Tbsp (40ml) – Olive Oil
• 1 – Large Brown or Red Onion, Chopped
• 4 – Garlic Cloves, Chopped
• 2 Tbsp (40g) – Tomato Paste
• 2 Cans (800g) – Whole Peeled Tomatoes
• 2 Cups (500ml) – Chicken or Vegetable Stock
• 1 tsp (4g) – Sugar
• ½ tsp (1g) – Chilli Flakes (Optional)
• ½ tsp (2g) – Smoked Paprika
• ½ Cup (125ml) – Thickened Cream
• Seasoning to Taste
• Basil Leaves to Garnish

Grilled Cheese Toasties

• Thick Sourdough or Bread of Choice
• 80g (2.8oz) – Sharp Cheddar
• 50g (1.7oz) – Gruyère
• Unsalted Butter
• Mayonnaise

• Heat the olive oil in a saucepan over medium heat. Add the chopped onion with a pinch of salt and cook 6–8 minutes until soft and golden.
• Add the garlic and cook 1 minute. Stir in the tomato paste and cook 2 minutes more until it darkens and deepens in flavor.
• Add the canned tomatoes with their juice, stock, sugar, chilli flakes and smoked paprika. Simmer uncovered for 20 minutes to reduce and concentrate the flavors.
• Carefully transfer the soup to a blender and blend on high until completely smooth. Return to the pot, stir in the cream, and season with salt and pepper. Keep warm.
• For the sandwiches, combine the cheddar and gruyère. Spread butter on one side of each bread slice and mayonnaise on the other.
• Divide the cheese between two sandwiches, making sure the buttered sides face outwards.
• Heat a skillet over medium heat. Cook the sandwiches 2–4 minutes per side until golden and the cheese has melted.
• Rest the sandwiches 1 minute, slice, and serve with the hot tomato soup. Garnish the soup with fresh basil.