Tomato Soup and Mini Grilled Cheese Sandwiches

When it comes to comfort food, few things compare to a crunchy grilled cheese sandwich dipped in a silky smooth tomato soup!

What’s even better you ask?

Knowing that all the belly filling, smile inducing goodness came out of your own kitchen.

Growing up, this combo was like happiness on a plate. If you were sick or cold or just feeling a little down, the simple vision of your grandma or mom whipping up this drool-inducing meal could almost bring you back from the brink that is the flu.

Needless to say, Tomato Soup with a classic Grilled Cheese sammy truly oozes comfort with every bite and is one none of us ever grow out of. Even thinking about that crispy ooey gooey grilled cheese covered in tomato soup is enough to make you feel like a little kid again.

The best part is you don’t have to feel bad to make this delicious treat at home either, because this quick recipe packs a punch and won’t leave you feeling heavy or bloated afterwards. In fact, this meal is one of our fall favorites and we make it All. The. Time!

So roll up your sleeves, throw on your favorite apron and lets get cooking! 😋

Ingredients

Tomato Soup
8 oz Cherry Tomato’s
8 Garlic Cloves
1 Large Yellow Onion
¼ ½ Bunch Basil
28 oz San Marzano Tomato’s 
6 C Chicken Stock
1 Tbl Mushroom Powder
2 tsp Garlic Powder
2 Tbl Whipping Cream
2 Tbl Olive Oil
Salt
Black Pepper

Grilled Cheese
Sourdough Bread, we used one of our mini loaves.
6 oz Sharp Cheddar Cheese
2 oz Parmesan Cheese
2 Tbl Butter

Garnishes
4 oz Parmesan for the Tuile
Shallots
Basil
Fried Garlic

Steps

1. We like to start by giving a good roast to the Cherry Tomato’s, Garlic and Onion. Toss these three ingredients with Olive Oil, Salt, and Black Pepper. Spread out the veggies on a Sheet tray and roast in an oven preheated to 425. Roasting usually takes around 25 minutes, you want the tomato’s to pop open and for everything to start browning.
   
2. As soon as the veggies come out of the oven place, them in a stock pot. Then and add the San Marzano Tomatoes, Chicken Stock, and Mushroom Powder.
   
   
3. Bring everything to a boil then reduce to a simmer. Now is a great time to add in the Basil, a pinch of Salt and a few grinds of fresh Black Pepper. Let the soup simmer for about a half hour, until everything is nice and tender and the flavors have begun to merry.
   
   
4. While the oven is still on we can make our Tuile’s. On a sheet tray lined with parchment paper, make 4 little mounds of shredded Parmesan. Toss in the oven and bake for 3-5 minutes or until the cheese all melts together and starts to turn brown. Once they have the right amount of color pull them out of the oven and set aside until its time to eat.
   
   
5. Once everything is nice and tender remove it from the heat and pour it into a blender. Start buy pulsing the mix for 1-2 second increments. Do this 3-4 times, it helps to break up the big chunks that are left. Next turn the blender on high and purée the mix for 20-30 seconds until the soup is nice and smooth. 
   SideNote: Hot liquids tend to expand 3-4 times there size when blending,  so be sure to use a large blender or do this step in batches. Otherwise you might end up wearing a good portion of your soup to be.
   
6. Pour your mix back into the original stock pot and bring the soup back to a nice simmer. Next add in the cream and adjust the flavor with salt and black pepper, then reduce the heat to low and move on to making the grilled cheese sandwiches.
   
7. Grilled cheese sandwiches are a favorite in our house. Especially in the fall and winter months when the cold sets in and we need a little extra comforting goodness in our bellies.
   For these we go back to our famous homemade sourdough bread, the grocery stores got nothing on our Phyllis. Plus in our opinion homemade always takes better!We used a smaller loaf so we cut the bread into slices about ¼ inch thick, plus tiny little grilled cheese sandwiches are adorable and the perfect size for dipping.
   
   
8. Begin by laying out half of the slices of bread on a sheet tray or cutting board. Next pile on a good amount of cheddar and parmesan cheese then sprinkle a little garlic powder, salt and black pepper. Then place the other half of the sliced bread on top making sure to try and keep the same size slices together.
   
   
9. Grab a little room temp butter and spread it on the outsides or your little cheese sandwich to be’s. You can use olive oil but we find that using butter makes for a crispier and tastier sandwich.
   Using medium heat grill the sandwiches on both sides until nice and golden brown, usually a couple minutes per side.
   
   
10. Plate up all of your little golden delicious grilled cheese sandwiches and top with sliced green onion. 
    Then ladle up a large bowl full of your silky smooth tomato soup and garnish it with fried garlic and your Parmesan tuile.
    
    
11. Dig in to this ooey gooey crispy meal and don’t forget to come up for air, this one is a real crowd pleaser so don’t hope for left overs.
    

These are a few of our favorite items used in this recipe you might like.