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one serving of a golden sourdough grilled-cheese sandwich cut into two triangular halves with melted white cheddar, paired with one small plain cup of smooth red tomato soup on the same everyday plate, with no tomato slices inside the sandwich or garnish
Rachel Kim

Sourdough Grilled Cheese with Tomato Soup

Sourdough and mature white cheddar are enough inside this sandwich because the tomato belongs in a smooth soup beside it. That keeps the bread crisp until you decide to dip it. Cook the onion until soft before adding tomatoes, then blend the soup thoroughly instead of leaving chunks that fall from the sandwich's cut edge. Griddle the sandwiches during the soup's final simmer so both arrive hot, with a short rest before cutting to keep the cheddar in place.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1 tsp olive oil
  • 1/2 small yellow onion finely diced
  • 1 garlic clove minced
  • 1 can 14.5 oz crushed tomatoes
  • 3/4 cup low-sodium vegetable broth
  • 1/4 tsp fine salt
  • 1/8 tsp black pepper
  • 2 tbsp heavy cream
  • 4 slices sourdough bread about 1/2 inch thick
  • 4 oz mature white cheddar finely grated
  • 1 1/2 tbsp unsalted butter softened

Method
 

  1. Heat olive oil in a small saucepan over medium heat. Cook onion for 5 minutes, then garlic for 30 seconds.
  2. Add tomatoes, broth, salt and pepper. Simmer uncovered for 12 to 15 minutes until onion is fully soft.
  3. While the soup simmers, divide cheddar between 2 sourdough slices, close with remaining bread and butter the outside faces. Cook in a large skillet over medium-low heat for 4 to 5 minutes per side until golden and melted.
  4. Blend soup until smooth with an immersion blender, then stir in cream and heat gently for 1 minute.
  5. Rest sandwiches for 1 minute, cut diagonally and serve one with half the tomato soup in a small bowl per person.