Tomato Soup with Grilled Cheese Croutons

One of the most-loved soup and sandwich combos of all time is tomato soup and grilled cheese. In this recipe, I've combined the two in one bowl, and the result is spectacular. The cheese is even gooier and the toasted bread soaks up all that tomato-ey goodness.

You can use whatever tomato soup you like, and the bread and cheese could be anything, as well. My favorite is rye with Swiss, but the kids like white bread and cheddar. Go with what you love! I also make grilled cheese using garlic butter - oh my let me tell you, it just takes it to another level.

Tomato Soup with Grilled Cheese Croutons
Serves 6

Ingredients:

1 to 2 quarts tomato soup (this depends on how much you will eat - recipe below)
12 slices bread
Butter as needed - about 6 tablespoons
6-12 slices of cheese (again, this depends on what you like and how cheesy you want your croutons)

Directions:

1. Butter all slices of bread on one side only.
2. Lay bread slices, buttered side down, in a hot frying pan or griddle over medium-high heat.
3. Add cheese on top of the unbuttered sides of bread.
4. Top with remaining slices of bread, buttered side up this time.
5. Cook for several minutes until the bread on the bottom starts toasting to a golden brown. Turn over and continue cooking until cheese is melted and both sides of sandwich are toasted well.
6. Cool sandwiches slightly and cut into small squares about 1/2 inch each. Drop over hot tomato soup.


Tomato Soup
Serves 6

Ingredients:

2 Tablespoons olive oil or unsalted butter
1 medium onion - chopped
1 can (28 ounces) whole tomatoes (I prefer San Marzano)
2 cups vegetable or chicken stock
1/2 cup heavy cream or half and half
1/2 Tablespoon Kosher salt
1 teaspoon freshly ground black pepper

Directions:

1. In a heavy bottomed pot heat oil or butter over medium-high heat until melted.
2. Add onions and cook, stirring frequently, until translucent - don't brown.
3. Add tomatoes with juice and break up with a wooden spoon.
4. Pour in stock and simmer for 20 minutes.
5. Blend soup with an immersion blender until smooth.
6. Add cream and stir well - season to taste with salt and pepper.