Entree: United States – New York City – Grilled Cheese and Tomato Soup (Classic toasted melted-cheese sandwich served with a smooth, creamy tomato soup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 8 slices sandwich bread (about 1 lb / 450 g)
- 4 tbsp (60 g) unsalted butter, softened (for sandwiches)
- 8 oz (225 g) sharp cheddar cheese, sliced or shredded
- 4 oz (115 g) mozzarella cheese, sliced or shredded (optional for stretch)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 28 oz (800 g) canned crushed tomatoes
- 1 cup (240 ml) low-sodium chicken or vegetable stock
- 1 cup (240 ml) water
- 1 tsp (4 g) granulated sugar
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) Worcestershire sauce (optional, for depth)
- 2 tbsp (8 g) fresh basil, chopped, plus extra for garnish
- Kosher salt to taste
- Freshly ground black pepper to taste

Instructions

1. Make the soup base: heat olive oil and 2 tbsp butter in a medium pot over medium heat until melted. Add chopped onion and a pinch of salt and cook, stirring, until translucent and soft, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
2. Add the crushed tomatoes, stock, water, and sugar. Bring to a simmer, reduce heat to low, and simmer gently for 15 minutes to blend flavors.
3. Blend the soup until smooth using an immersion blender or a regular blender in batches. Return to the pot, stir in heavy cream, Worcestershire sauce (if using), and chopped basil. Season with salt and pepper to taste. Keep warm on low while preparing sandwiches.
4. Assemble sandwiches: spread 1/2 tbsp (7.5 g) butter on one side of each slice of bread. On the unbuttered side of 4 slices, layer cheddar (and mozzarella if using) evenly; top with the remaining slices, buttered side out.
5. Cook sandwiches: heat a large skillet or griddle over medium heat. Place sandwiches in the pan (work in batches if necessary) and cook until golden brown and cheese is melted, about 3–4 minutes per side. Press gently with a spatula and adjust heat if browning too quickly.
6. Serve: ladle tomato soup into bowls, garnish with basil and a drizzle of cream if desired. Cut grilled cheeses in half and serve alongside the soup for dipping.