I love this recipe because it doesn’t really require measurements. You can adjust the amounts of vegetables based on your personal preferences, and you can adjust the seasoning when you blend it. If you like a thinner soup, add more broth, and if you like it creamier, add more cream.
Easy Tomato Soup with Grilled Cheese
- Cooking and Prep: 40 m
- Serves: 3
Grilled Cheese Sandwiches
Prepare the Soup
Preheat oven to 460 degrees Fahrenheit (240 degrees Celsius). Line a baking sheet with Gefen Parchment Paper, making sure it comes up the sides a bit.
Drizzle the pan with olive oil and add onion, garlic, tomatoes, a few sprigs thyme, and chili (if using). Sprinkle with salt and pepper. Drizzle some more oil on top.
Place the pan in the oven and roast for 25 minutes or until everything is cooked through and a bit charred on top to give the soup a deep flavor.
Squeeze out the garlic into a food processor or blender and add all other ingredients, including the basil, broth, and cream. Blend until smooth and heat in a small pot. Serve with some freshly grated Parmesan on top, if desired.
Prepare the Sandwiches
Place one slice of each type of cheese inside the bread (or more if you dare) and spread some mayonnaise on the outside. (This will create a golden brown exterior and adds delicious flavor to the bread.)
Heat a pan over medium heat and spray with cooking spray. Sear the sandwich on both sides until golden brown. If the cheese isn’t quite melted yet, pour a small amount of water into the pan and cover it quickly with a pot lid to create steam.
Cut the sandwiches on the diagonal and serve hot with the soup.
Props and Styling by Bassie Parnes
Photography by Hudi Greenberger