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Sourdough Grilled Cheese with Tomato Soup on a plate
Andrew Fowler

Sourdough Grilled Cheese with Tomato Soup

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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.