Grownup Grilled Cheese and Tomato Soup
One of the classic food combination with pairs soup and bread. No wonder it became a classic! Tomato Soup and Grilled Cheese may be my favorite food combo in the winter months.
I am all in favor of dunking the grilled cheese directly into the tomato soup. While I know some tomato soups are only good for a condiment, I brought in a few extra flavors on this one. Roasted veggies and plenty of basil make this hearty soup perfect for a cool rainy day. Use this soup recipe as a guide and feel free to increase the vegetables by adding more carrots or cauliflower when you roast. You may need to increase the coconut milk to get the right consistency.
The grilled cheese is elevated but using two types of cheese, spinach, and artichokes. This is almost spinach artichoke dip on sourdough bread. I’ve been making my own sourdough bread but if you buy it, check the label to ensure it does not include sugar or buy local from an artisan bread maker.
*Update from last week: My brother was released from the hospital on Monday! Still in recovery but that’s always better to do from home. Thank you for all the prayers and positive thoughts!
Grown-up Grilled Cheese and Tomato Soup
Serves 2
Soup:
3 Large Tomatoes
1 small bell pepper
1/2 cup carrot chunks (or baby carrots)
1/4 small yellow onion
15 Basil Leaves
2 TBS Coconut milk
1/2 tsp minced Garlic (1 clove)
1/2 tsp California Pepper
1/2 tsp kosher salt
Grilled Cheese:
4 slices Sourdough
20 baby spinach leaves
2 artichoke hearts
8 slices from block of cheddar (~1.5 oz)
12 slices from block of Havarti (~2.5 oz)
2 tsp Olive Oil
Preheat oven to 400 degrees
Score the bottom of the tomatoes and layout on a sheet pan covered with parchment paper or silicon mat
Chop Bell pepper, onion, and carrots and add to the sheet pan with the tomatoes
Roast all for 20 minutes. Bell Pepper should be browning and tomato skin peeling back
Peel off the tomato skin, and slice the tomato. Remove the seeds from the inside of the tomato and add remaining (not the stem) to a large sauce pot.
Add bell pepper, onion, and carrots to the pot with 10 sliced basil leaves and garlic.
Over medium heat, stir the contents (juice should be forming from the tomatoes breaking down).
Add Salt and Pepper and bring to a simmer for 10 minutes
Turn off heat, add coconut milk and blend until smooth (using an immersion blender or a stand alone blender)
Taste and add extra salt and pepper as needed. Cover and set aside as you finish the grilled cheese.
Slice cheese, artichoke hearts, and spinach.
Brush 2 tsp olive oil on one side of each piece of sourdough bread.
Using a pan over medium heat, add two pieces of sourdough bread (base for each sandwich), olive oil side down.
Top with cheddar and a few Havarti slices, then artichoke slices, spinach and finally remaining Havarti cheese.
Add the second slice of sourdough (olive oil up).
Keep heat between medium and medium low, let the sandwich heat slowly. After 8 - 10 minutes, use a spatula to check for a golden brown color.
When the color is correct, flip carefully (I used my fingers with the spatula) and continue to cook 5-8 minutes until both sides of the sandwich are browned.
Slice the grilled cheese and serve with tomato soup.
