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Pioneer Woman Tomato Soup and Grilled Cheese

Pioneer Woman Tomato Soup and Grilled Cheese - recipe card
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Velvety roasted tomato soup with caramelized sweetness and a tangy finish, served alongside impeccably golden, crispy grilled cheese sandwiches with a garlicky, buttery center. This classic comfort pair is elevated with fresh herbs and a touch of cream for restaurant-quality depth.

Ingredients

Scale
  • For the tomato soup:
  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion (about 8 oz / 225 g), finely diced
  • 2 cloves garlic, minced
  • 4 cups (900 g) canned whole peeled tomatoes, with their juices
  • 2 cups (480 ml) low-sodium vegetable broth
  • 1 tablespoon (15 g) granulated sugar
  • 1 teaspoon (5 g) kosher salt, plus more to taste
  • 1/4 teaspoon (0.5 g) freshly ground black pepper
  • 1/2 cup (120 ml) heavy cream
  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons (30 ml) fresh basil, chiffonade, plus extra for garnish
  • For the grilled cheese:
  • 8 slices (1/2-inch thick) artisan sourdough or country bread
  • 4 tablespoons (60 g) unsalted butter, at room temperature, divided
  • 1 teaspoon (5 ml) garlic powder
  • 8 oz (225 g) sharp white cheddar cheese, shredded
  • 4 oz (115 g) Gruyère cheese, shredded

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5-6 minutes. The onions should look glassy but not browned, so lower the heat if they begin to color.
  2. Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning. You should smell the garlic become fragrant—this means it’s releasing its oils, which will flavor the soup.
  3. Add the canned tomatoes with their juices, crushing them gently with the back of a wooden spoon to break them into bite-sized pieces. Pour in the vegetable broth, sugar, kosher salt, and black pepper. Stir to combine, then bring the mixture to a boil over high heat.
  4. Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for 20 minutes. This allows the flavors to meld and the tomatoes to break down completely. The soup should look slightly reduced and the liquid will have a deeper red hue.
  5. Off the heat, carefully transfer the soup to a blender in batches (or use an immersion blender directly in the pot). Blend on low speed, gradually increasing to high, until the soup is completely smooth. If using a blender, fill it only halfway and hold the lid down with a towel—the hot liquid can splatter.
  6. Return the puréed soup to the pot and warm over medium-low heat. Stir in the heavy cream and butter, whisking until the butter is fully melted and the soup is silky. The butter enriches the tomato base and rounds out acidity. Taste and adjust seasoning with additional salt if needed.
  7. To make the grilled cheese, in a small bowl, mix the room-temperature butter and garlic powder until smooth. Spread the garlic butter evenly on one side of each bread slice. You’ll have 8 slices, using about 4 tablespoons of butter total.
  8. In a mixing bowl, combine the shredded cheddar and Gruyère. Place a heap of cheese (about 2 ounces) on the unbuttered side of 4 slices. Top each with the remaining bread slices, buttered side up, pressing gently to form sandwiches.
  9. Preheat a large skillet or griddle over medium heat. Place two sandwiches—buttered side down—onto the hot pan. Cook for 3-4 minutes until the bottom is golden brown and crispy. You can peek underneath with a spatula to check the color.
  10. With a spatula, carefully flip the sandwiches. Press down lightly with a second spatula to encourage the cheeses to melt and stick. Cook for another 3-4 minutes, until the second side is golden brown and the cheese is gooey. The bread should feel crisp and sound crunchy when tapped.
  11. Once both sides are golden, reduce the heat to low and cover the pan with a lid for 1-2 minutes. This traps heat and finishes melting the cheese without burning the bread. Check that the center of the cheese is fully melted—if not, cover for another minute.
  12. Transfer the grilled cheese sandwiches to a cutting board and let them rest for 2 minutes. This allows the cheese to set slightly, preventing it from sliding out when sliced.
  13. Slice each sandwich in half diagonally and serve immediately with a bowl of hot tomato soup. Garnish the soup with fresh basil chiffonade and a crack of black pepper before serving.

Notes

Storage: Refrigerate leftover soup in an airtight container for up to 4 days. The soup will thicken as it cools—add a splash of broth or milk when reheating. Grilled cheese is best eaten fresh, but you can cool and refrigerate them wrapped in foil for up to 2 days. Reheat in a 350°F (177°C) oven for 5-7 minutes to regain crispness. Freezing: Soup freezes well for up to 3 months. Cool completely, then store in a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat, stirring occasionally. Do not freeze grilled cheese as the texture degrades.

Nutrition

Keywords: tomato soup, grilled cheese, comfort food, American classic, roasted tomato soup, crispy grilled cheese, sandwich, lunch, dinner, pantry-friendly soup, easy tomato soup, gourmet grilled cheese

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