Tomato Soup with Grilled Cheese
Smooth, creamy tomato soup with basil, served with golden grilled cheese sandwiches for dunking.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Tomato soup and grilled cheese is one of the great American comfort pairings: a bowl of smooth, bright red soup and a buttery sandwich with melted cheddar, cut into triangles for dunking. It is a weeknight dinner kids and grown-ups agree on, and it comes together in under an hour.
The Thermomix® TM7™ grates the cheese first, then sautés the onion and garlic, simmers canned whole tomatoes with a little basil and blends everything with cream until velvety. While the soup cooks, you toast the sandwiches in a skillet or grill pan on the stove, so both are ready at the same time.
Made in the Thermomix® TM7™
Tomato Soup with Grilled Cheese
Makes: About 1.4 L (6 cups) soup and 4 sandwiches
- Prep15 min
- Cook35 min
- Total50 min
- Serves4
Ingredients
For the grilled cheese
For the soup
Instructions
- Place the cheddar in the dry mixing bowl, grate 8 sec/speed 6 and transfer to a bowl for the sandwiches.
- Place the onion and garlic in the mixing bowl and chop 5 sec/speed 5. Scrape down the sides, add the butter and olive oil and sauté 4 min/120°C (250°F)/speed 1.
- Add the tomato paste and sauté 1 min/120°C (250°F)/speed 1.
- Add the tomatoes with their juice, broth, sugar, salt, pepper and basil. Place the simmering basket on the lid instead of the measuring cup and cook 20 min/100°C (212°F)/speed 1.
- Add the cream, put the measuring cup in place and blend 1 min/speed 5-10, increasing speed gradually, until very smooth. Taste and adjust the salt.
- While the soup cooks, butter one side of each bread slice. Place 4 slices butter side down in a large skillet or grill pan on the stove over medium-low heat (in batches if needed), top with the cheddar and close with the other slices, butter side up.
- Cook the sandwiches 3 to 4 minutes per side, pressing gently with a spatula, until golden and the cheese melts. Cut them into triangles.
- Ladle the soup into bowls, add a swirl of cream and a basil leaf, and serve with the grilled cheese.
Tips
- Canned tomatoes vary. If the soup tastes too sharp, blend in another pinch of sugar; if it tastes flat, add a little more salt.
- For extra-melty sandwiches, mix half cheddar and half Monterey Jack, and cook them over medium-low heat so the bread doesn't brown before the cheese melts.
- The soup keeps 4 days in the fridge or 3 months in the freezer. Make the grilled cheese fresh, since it gets soggy when reheated.
