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Tomato Soup with Grilled Cheese

Makes 4 Servings

TOMATO SOUP Ingredients:

  • ½ cup olive oil, divided

  • 1 yellow onion, finely diced

  • 2 carrots, peeled and finely diced

  • 2 celery stalks, peeled and finely diced

  • 2 (28-ounce) can crushed tomatoes, preferably San Marzano

  • 2 tablespoons sugar

  • 2 tablespoons garlic salt

  • 1 teaspoon celery salt

  • 2 teaspoons crushed red pepper flakes

  • 2 bay leaves

  • ½ cup fresh basil leaves, thinly sliced, for garnish

GRILLED Ingredients:

  • 8 slices sourdough bread

  • 4 slices sharp cheddar cheese, sliced thin

  • 4 slices swiss, sliced thin

  • 4 slices provolone cheese, sliced thin

  • 8 tablespoons butter, salted, room temperature

PROCEDURE:

To Make the Soup:

  1. In Sauce Pan, heat ¼ cup of olive oil over medium heat. Once hot add onion, carrot, and celery and sauté until softened, about 10 minutes. Add crushed tomatoes, remaining ¼ cup olive oil, sugar, garlic salt, celery salt, crushed red pepper flakes and bay leaves. 

  2. Simmer for about 30 minutes to thicken, stirring occasionally. Let cool for about 5 minutes. Remove bay leaves and purée in Sauce Pan with immersion blender or regular blender until smooth.

To make the grilled cheese: 

  1. Lay out four pieces of sourdough bread on sheet tray covered with parchment. Place one piece of each piece of cheese on bread slice. Top with second piece of bread. Spread 1 tablespoon butter on top piece of bread then flip over and spread another tablespoon of butter on the other side of bread.

  2. Heat Fry Pan over medium heat. Working in batches, place grilled cheese in pan. Cook until bread turns a golden brown, about 5 minutes. Flip grilled cheese over and cook on other side until golden brown and cheese is thoroughly melted, about another 3-5 minutes. Lower temperature if needed to prevent over-browning.

  3. Serve grilled cheese with warm bowls of tomato soup, garnished with fresh basil.

GZ TIP:

A great way to use up cheese odds and ends is making a creative grilled cheese. Pretty much any cheese will work and be delicious, and will reduce waste. Try a combination of tangy goat cheese, blue cheese and some fig jam for an upscale twist.

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