Skillet Grilled Cheese And Creamy Tomato Soup Plate

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · vegetarian

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Ingredients

• 1 can (28 oz) crushed tomatoes
• 1/2 cup vegetable broth
• 1/2 cup heavy cream
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp plus 4 tbsp butter
• 4 slices sourdough sandwich bread
• 5 oz sharp cheddar, shredded
• 1/2 tsp dried basil
• 1/2 tsp sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Melt the 2 tablespoons butter in a saucepan and cook the onion over medium heat 7 minutes, until soft and just starting to color at the edges. Add the garlic and basil for 1 minute.
2. Pour in the crushed tomatoes, broth, sugar, salt, and pepper and simmer 12 minutes, until the raw tinned edge is gone and the soup has darkened a shade.
3. Blend the soup smooth with an immersion blender, then stir in the cream off the heat and taste for salt.
4. Butter one face of each bread slice with the remaining 4 tablespoons and set four slices butter-side down in a cold skillet.
5. Pile the shredded cheddar high on the dry faces, close the sandwiches butter-side out, and turn the heat to medium-low.
6. Cook 4 minutes per side, pressing occasionally, until both faces are evenly bronzed and the cheese pulls in strands when you peek at a corner.
7. Cut each sandwich in half and serve with a bowl of soup for dunking.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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