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- 4 slices sourdough bread - 4 slices aged cheddar cheese - 2 slices fresh mozzarella cheese For the best grilled cheese, I love using sourdough bread. It adds a nice crunch. Aged cheddar cheese gives rich, bold flavor. The fresh mozzarella melts beautifully, making each bite creamy. - 1 cup cherry tomatoes, halved - 1 small onion, diced - 2 cloves garlic, minced For the soup, cherry tomatoes bring natural sweetness. Onions add depth, while garlic gives a nice kick. Together, they create a bright, tasty base. - 1 cup vegetable broth - 1/2 cup fresh basil leaves, chopped - 1 teaspoon red pepper flakes - 2 tablespoons butter - Salt and pepper to taste Vegetable broth adds richness without being heavy. Fresh basil adds a lovely green note. Red pepper flakes give a touch of heat. Butter keeps everything smooth and tasty. Season with salt and pepper to make the flavors pop. To see how to combine these ingredients into a delicious meal, check out the Full Recipe. To start, heat a pot on medium heat. Add a splash of olive oil. Toss in the diced onion and cook it until it turns soft and clear, about 5 minutes. Next, add the minced garlic. Cook for another minute. You want it to smell great! Now, mix in the halved cherry tomatoes and the vegetable broth. Sprinkle in the red pepper flakes for a kick. Let it simmer for 15 minutes. This helps all the flavors blend well. After simmering, use a blender to make the soup smooth. Be careful; it’s hot! Once blended, stir in the chopped basil. Finish by seasoning with salt and pepper to your taste. This will bring your soup to life. Grab a skillet and set it on medium heat. Add butter to the pan. While it melts, butter one side of each slice of sourdough bread. Make sure to cover it well. On the unbuttered side of two slices, stack aged cheddar and mozzarella cheeses. This mix creates a rich flavor. Cover with the other slices, buttered side up. Place the sandwiches in the skillet. Grill them for about 3-4 minutes on each side. You want them golden brown and the cheese melted. Keep an eye on them to avoid burning. Once done, cut the grilled cheese into triangles. Serve it hot next to a bowl of your soup. For a pretty touch, drizzle some olive oil on the soup. A sprinkle of fresh basil adds color. You can serve this dish with a simple salad or crunchy pickles. They add a nice balance to the meal. Enjoy every bite of this comforting classic! For the full recipe, check out the details. Choosing the Right Bread and Cheese Use sourdough bread for its crisp crust and chewy texture. It holds up well during grilling. Aged cheddar melts beautifully, while fresh mozzarella adds a creamy touch. Feel free to mix cheeses for more flavor. Achieving the Ideal Melt Heat your skillet over medium heat. This ensures that the bread toasts without burning. Butter the outside of the bread slices for a golden crust. Cook each side for 3-4 minutes until the cheese is gooey and warm. Flavor Variations (Spices, Herbs) Add spices like paprika or cumin for warmth. Fresh herbs like thyme or parsley can brighten the soup. For a kick, try adding a dash of hot sauce or a pinch of chili powder. Alternative Ingredients for Richness Swap vegetable broth with chicken broth for a deeper flavor. You can also add a splash of cream for a richer soup. Blending in roasted garlic or extra basil enhances the taste. Making Soup Ahead of Time You can prepare the soup a day in advance. Store it in the fridge; it tastes even better the next day. Just reheat it when you're ready to eat. Quick Grilled Cheese Tricks Use a panini press if you have one. It will toast both sides evenly and melt the cheese faster. If you're in a hurry, consider using pre-sliced cheese for quicker assembly. For the full recipe, check out the complete directions to create this simple comfort food. {{image_2}} You can keep it simple with a classic grilled cheese and tomato soup. Just use sourdough bread and your favorite cheese. This is comfort food that never fails. If you want something special, try a gourmet version. Add proteins like crispy bacon or savory ham to the sandwich. The added flavor makes it even better. If you prefer plant-based meals, there are great options. Use dairy-free cheese for your grilled cheese. Brands now offer many tasty choices that melt well. For the soup, choose a plant-based broth instead of chicken broth. This way, you still enjoy a rich flavor without any animal products. Seasonal vegetables can give your soup a fresh twist. In summer, use ripe tomatoes or zucchini. In fall, add pumpkin for a cozy feel. You can also drizzle flavored oils over the soup. A hint of garlic oil or chili oil can elevate the taste. This adds a personal touch to your bowl. For more details on creating your perfect dish, check the Full Recipe. - Best Practices for Grilled Cheese: To store grilled cheese, let it cool first. Place it in an airtight container. You can also wrap it in foil or plastic wrap. It stays fresh in the fridge for about 2-3 days. Avoid stacking sandwiches to keep them crispy. - Proper Storage for Tomato Soup: Allow the soup to cool down. Pour it into a sealed container. It will last in the fridge for up to 5 days. Make sure to label the container with the date. This helps you keep track of freshness. - Ideal Methods for Keeping Quality: For grilled cheese, reheat in a skillet over low heat. This method keeps the bread crisp. For the soup, heat it on the stove over medium-low heat. Stir often to prevent sticking. You can also microwave it in short bursts. - Tips to Avoid Soggy Sandwiches: To keep grilled cheese crispy, do not use the microwave. Instead, place it in a hot skillet. You can cover the skillet with a lid to help it heat evenly. This keeps the bread from getting soggy. - Freezing Tomato Soup: You can freeze tomato soup easily. Pour it into freezer-safe bags. Lay the bags flat in the freezer. This saves space and allows for easy thawing. It can stay good for up to 3 months. - Grilled Cheese Freezing Tips: Freezing grilled cheese is tricky but possible. First, make the sandwich and let it cool. Wrap it tightly in plastic wrap, then foil. This prevents freezer burn. When ready to eat, thaw in the fridge overnight before reheating. To make the perfect grilled cheese, focus on the cheese and bread. Use good bread, like sourdough, for a great crust. Choose aged cheddar for its rich taste. Add fresh mozzarella for creaminess. Butter the bread well for a golden finish. Grill on medium heat. This helps cheese melt evenly. Tips for Even Melting: - Use a lid on the skillet to trap heat. - Flip the sandwich slowly to avoid burning. - Press down gently with a spatula for better contact. Yes, you can make the soup ahead. This allows flavors to mix better. Once cooled, store it in an airtight container. Place it in the fridge for up to three days. How to properly store and reheat: - Reheat the soup on low heat in a pot. - Stir often to prevent sticking. - Add a splash of broth if it thickens too much. Grilled cheese and tomato soup have many fun twists. You can add extras like bacon or avocado for a twist. Try different cheeses, like pepper jack for spice. For soup, consider adding roasted red peppers or herbs for depth. Popular regional versions and twist ideas: - In the South, people add pimento cheese. - Some use spicy peppers in the soup. - Others add herbs like thyme or rosemary for freshness. Explore the full recipe to try these variations! In this blog post, we explored how to make a perfect grilled cheese and tomato basil soup. We discussed key ingredients like aged cheddar and fresh basil. You learned step-by-step instructions, tips for perfecting the dish, and fun variations. Always remember, comfort food can be simple yet delicious. So, don’t hesitate to try new twists. Enjoy serving this classic meal to friends or family. They will love it!

117. Grilled Cheese and Tomato Soup

Indulge in the ultimate comfort food with this gourmet grilled cheese paired with spicy tomato basil soup. Using sourdough, aged cheddar, and fresh mozzarella, this delightful meal is sure to impress. With just a few simple steps, you can create a warming dish perfect for any day.
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Ingredients
  

4 slices sourdough bread

4 slices aged cheddar cheese

2 slices fresh mozzarella cheese

2 tablespoons butter

1 cup cherry tomatoes, halved

1 small onion, diced

2 cloves garlic, minced

1 cup vegetable broth

1/2 cup fresh basil leaves, chopped

1 teaspoon red pepper flakes

Salt and pepper to taste

Instructions
 

Prepare the Soup: In a pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Add the minced garlic and cook for an additional minute until fragrant.

      Add the halved cherry tomatoes, vegetable broth, and red pepper flakes to the pot. Simmer for 15 minutes, then blend until smooth. Stir in the chopped basil, and season with salt and pepper to taste.

        Make the Grilled Cheese: Heat a skillet over medium heat and add butter. Spread butter on one side of each slice of sourdough bread.

          On the unbuttered side of two slices, layer aged cheddar and mozzarella cheeses. Top with the other slices of bread, buttered side up.

            Grill in the skillet for about 3-4 minutes on each side, or until the bread is golden brown and the cheeses have melted.

              Serve: Cut the grilled cheese into triangles and serve hot alongside the spicy tomato basil soup.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 2

                  - Presentation Tips: Serve the soup in deep bowls, with the grilled cheese triangles stacked neatly alongside. Garnish the soup with a drizzle of olive oil and a sprinkle of fresh basil for an inviting presentation.