Tomato Soup And Grilled Cheese
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
47
Spice
57
Sweetness
43
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Olive Oil4 cloves
Garlic (sliced or chopped)2 tbsps
Thyme Leaves (fresh, chopped)1
Salt2 tbsps
Tomato Paste4 cups
Chicken1 cup
Heavy CreamDirections:
1
Watch how to make this recipe
2
Preheat a griddle pan over medium heat for the grilled cheese
3
Heat a medium soup pot over medium-high heat
4
Add the oil and then melt 2 tablespoons of the butter into the oil
5
Add the garlic, onions, thyme, paprika and some salt and pepper, then partially cover the pot and cook to soften, 10 minutes
6
Stir in the tomato paste and cook until fragrant, 2 minutes
7
Deglaze the pan with 2 cups of the chicken stock and transfer to a food processor
8
Add the tomatoes and process until smooth
9
Pour the soup back into the pot and add the remaining 2 cups stock
10
Simmer at a low bubble while you make the grilled cheese
11
Lightly butter one side of each slice of bread
12
Place 2 slices of cheese between 2 slices of bread, buttered-side facing out
13
Grill the sandwiches until crispy and the cheese melts
14
Stir the cream into the tomato soup right before serving
15
Serve in shallow bowls with chives to garnish and grilled cheese for dipping