Creamy Tomato Soup with Grilled Cheese
Equipment
Ingredients
Soup
tomatoes (canned)
800 g
onion (chopped)
1 piece
garlic (minced)
3 clove
olive oil
2 tbsp
vegetable broth
500 ml
heavy cream
120 ml
fresh basil
10 leaf
salt
1 tsp
black pepper
0.5 tsp
Grilled Cheese
bread
8 slice
cheddar cheese (sliced)
200 g
butter (softened)
4 tbsp
Instructions
Prepare vegetables
Chop onion and mince garlic for the soup base.
Sauté aromatics
Heat olive oil in a pot and sauté onion until translucent, then add garlic.
Add tomatoes and broth
Add canned tomatoes and vegetable broth to the pot.
Simmer soup
Bring to a boil then reduce heat and simmer for 15 minutes.
Blend soup
Use immersion blender to puree soup until smooth and creamy.
Finish soup
Stir in heavy cream, season with salt and pepper, and add fresh basil.
Prepare grilled cheese
Butter bread slices and add cheese between two slices of bread.
Cook grilled cheese
Fry sandwiches in a pan until golden brown on both sides.
Serve
Ladle soup into bowls and serve with grilled cheese sandwiches.
Original recipe
Storage
Store soup and grilled cheese separately. Reheat soup gently to prevent separation.
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