Grilled Cheese + Tomato Soup
Grilled cheese and tomato soup is a pairing that is forever comforting and cozy, and like many favorite dishes, there is no shortage of renditions — particularly with the grilled cheese. My personal preference is classic and nostalgic, with thoughtful touches, like mayo instead of butter for optimal browning and combining American and cheddar. You can’t go wrong, but this one is definitely right.
The best tomato soup (IMO) is from the queen herself, Ina Garten. This soup requires minimal simmering time and is full of flavor, in large part from the saffron (yes, it’s worth adding). I prefer a classic grilled cheese in lieu of her cute croutons, I opt out of adding the orzo and I immersion blend the soup so it’s extra creamy.
Classic Grilled Cheese
What you need
2 slices of sturdy, square bread (like Jason’s sourdough)
1 slice of American cheese
3 TBD shredded sharp cheddar
Mayo
How to make it
Spread a thin layer of mayo on the outside of both slices of bread.
Place one piece mayo-side-down in a cold, dry skillet.
Top with both cheeses, then place the other piece of bread on top with the mayo-coating on the outside.
Turn on the heat to medium-low and let the sandwich cook. When the first side has browned to your liking, carefully flip it over and cook the second side.
Ideally your cheeses will be fully melted by the time your bread is brown and crispy, but if it’s not, turn the heat down to low, cover your pan and let it melt further.
