Tomato Grilled Cheese Soup

  • 21 Apr - 27 Apr, 2018
  • Mag The Weekly
  • Cookery


· 4tbsp unsalted butter, plus ½ cup at room temperature, divided

· 1 medium red onion, chopped

· Salt and freshly ground pepper to taste

· 2tbsp tomato paste

· 2x28-oz. cans crushed fire-roasted tomatoes

· 4 cups vegetable broth

· 2 sprigs of thyme

· 1 bay leaf

· 2tbsp sugar

· ½ cup heavy cream

· 16 slices of bread

· 16oz. cheddar, grated


Heat four tablespoons of butter in a medium stockpot over medium heat. Add onion and stir frequently until soft and lightly brown around the edges, for about eight to 10 minutes. Season with salt and pepper. Add tomato paste and cook, stirring to coat onion, until tomato paste is slightly darkened, for about two minutes. Add canned tomatoes, vegetable broth, thyme, bay leaf and sugar, and bring to a simmer. Season with salt and pepper and cook until flavours are melded, for 35-40 minutes. Remove from heat and stir in cream. Remove thyme stems and bay leaf, and let it cool slightly. Working in batches, purée in a blender until smooth.

Heat a dry skillet, preferably cast-iron, over medium heat. Dividing evenly, spread room-temperature butter over bread slices. Top unbuttered side of eight slices with cheddar, dividing evenly. Top with remaining bread, buttered side up, and cook, turning once, until bread is golden brown and cheese has melted, for about three minutes per side. Cut sandwiches into smaller pieces and serve alongside hot soup for dipping.