Easy roasted tomato soup served with a simple extra cheesy grilled cheese sandwich is comfort food personified.Grilled Cheese And Tomato Soup Served with a swirl of cream and fresh basil, this is your favorite childhood dish.
There are few things that scream “home” and “comfort” quite like a bowl of creamy Grilled Cheese And Tomato Soup sandwich. The simple meal consists of ingredients that we all have at home, so it’s the kind of recipe I turn to often. Whether it’s a simple lunch for the kids or a family dinner, grilled cheese and tomato soup is the answer. Perfect for feeding a crowd and just what I crave when the weather is cooler.
Why do grilled cheese and tomato soup go so well together?
This IS the ultimate soup-sandwich combo, isn’t it? For me, it’s several tastes and textures that mix to create something new. First there’s the toasted bread (in my house it wasn’t grilled cheese, it was grilled cheese) — crispy and buttery. Add to that the tangy burst of melted cheese – experimenting with different cheeses is so much fun! – then a dip in a warm, creamy tomato bisque – the acidity contrasting with the cheese is AWESOME. It’s one of those food combinations that is just perfect. Additional points if the weather outside is cold and snowy. He blasts through the grimmest weather like a superhero!
Is it bad if I eat grilled cheese and tomato soup for lunch every day as part of my diet?
Ha ha ha ha, well, as far as nutrition goes, it’s probably not the healthiest meal, but it’s not the unhealthiest either. Listen to your body, if your stomach gets upset after lunch, consider changing. Tomatoes are quite acidic and if it’s not homemade soup, the sodium content is probably through the roof. For me, I work 10-hour shifts that are non-stop action, so I really need foods that will give me energy. For lunch, I try to bring lots of snacks: almonds and cranberries/raisins/dried cherries, an apple or banana, Belvita cookies, maybe sparkling water for fun, and usually some leftovers dinner the night before, which usually consists of lots of vegetables. Occasionally I go to the taqueria and the snag torta.
Why did people start eating Grilled Cheese And Tomato Soup?
It’s purely genetic.
American mothers seem to be born with a gene that predisposes them to making grilled cheese sandwiches from American cheese and serving them with Campbell’s soup. My mother, who was essentially motherless, did it naturally. Like all my aunts and my grandmother. Apparently it was a recessive gene for me as I served thousands of meals for my family but never put together grilled cheese and tomato soup. In fact, I never bought any of the three ingredients: American cheese, sliced white bread, and Campbell’s tomato soup.
How To Make Grilled Cheese And Tomato Soup-
Ingredients-
1½ kg (3lbs) Tomatoes Use ripe, seasonal tomatoes or replace with whole canned tomatoes. San Marzano tomatoes are excellent but any good quality Italian tomatoes can be used.
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp sugar
1 tsp salt
2 red onions finely chopped
2 garlic cloves finely chopped
½ cup fresh basil
2 tsp tomato paste
8 cups vegetable / chicken stock
½ cup cream
salt & black pepper to taste
fresh basil to serve
for the grilled cheese sandwich
2 slices bread per person
2 cups grated mozzarella
2 cups grated mature cheddar
butter
Instructions-
STEP – 1
Preheat the oven to 200°C/390°F. Place the tomatoes (if using canned tomatoes, add all the juices as well) in a roasting tray and add the Balsamic vinegar, olive oil, sugar and salt. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started to caramelize.
STEP – 2
In a large pot, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and basil and fry for another minute. Add the roasted tomatoes, tomato paste and sugar. Stir to combine all the ingredients and pour in the stock.
STEP – 3
Lower the heat and cover the pot. Allow to simmer for 10 minutes. Remove the pot from the heat and blend the soup. Add the cream and season to taste. To make the grilled cheese sandwiches, mix the mozzarella with the cheddar.
STEP – 4
Add ½ cup cheese to half of the slices of bread. Sandwich with the remaining bread. Butter both sides generously. Cook in a non-stick pan, over medium heat until the cheese is melted and the sandwiches are golden brown on both sides.
STEP – 5
Serve the tomato soup with a swirl of cream and fresh basil leaves with the grilled cheese sandwiches.
Nutrition Fact-
Calories: 479kcal | Carbohydrates: 41g | Protein: 22g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 63mg | Sodium: 943mg | Potassium: 650mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2303IU | Vitamin C: 29mg | Calcium: 531mg | Iron: 3mg
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What makes you most nostalgic for your youth, peanut butter and jelly sandwiches, grilled cheese sandwiches and tomato soup, Campbell’s soup, Lipton’s chicken noodle soup or cereal Captain Krunch?
Grilled cheese sandwiches for me, please. I still don’t know why they were special to us, but they were always considered a treat. And, today, they are a link to my childhood.
Slicing the bread, you cut some cheese into thin slices and place them between them, brush one slice with butter, then flip the sandwich over to place on the griddle, then finally butter the slice “side up”. Getting the temperature right was a challenge. The heat had to be low enough that the bread wouldn’t burn before the cheese melted but hot enough to toast the bread on both sides.
Meanwhile, the soup was heating in a saucepan. If done right, it tasted good and hot as the sandwiches came off the griddle. Today, part of me cringes at the amount of salt, especially in soup. Yet these flavors take me to places I haven’t been in many years and can’t return to now.
How do you make tomato soup with grilled cheese croutons?
I like to melt an ounce of butter in the pan and add a finely chopped onion and a few finely chopped cloves of garlic and stir until soft and translucent, add about an ounce of plain flour and stir until ’til it is mushy and fairly smooth, season with black or white pepper, add the vegetable broth as you stir, chop about 12 fresh tomatoes and top with about a tablespoon of tomato puree and simmer over medium-low heat for about an hour, do not boil. Be sure to keep checking the soup and stir it, add about a teaspoon of sugar and a little salt to taste, then sieve the soup to make it smooth and remove the seeds, add a little cream and a few basil leaves or a couple of pinches of finely chopped basil and give it a taste,
When you’re happy with the end result you can always add or change the recipe for instance add roasted red peppers when adding tomatoes.
What is the origin of the grilled cheese sandwich with tomato soup combo in the United States?
Origin of the Grilled Cheese Combo, The origin of the Grilled Cheese Sandwich with Tomato Soup in the United States is not entirely clear, but it is believed to have its roots in the Great Depression era of the 1930s.
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