Here’s a cozy retro meal with a fresh twist.
Slab Grilled Cheese and Homemade Tomato Soup
Want to make somebody’s face light up? Just say “Grilled Cheese and Homemade Tomato Soup” and watch them go right back to their childhood.
Everyone I know has a fond memory associated with grilled cheese and tomato soup. It’s the culinary equivalent of a hug from your Mom.
When the first nip of autumn fills the evening, I’d love to serve grilled cheese and tomato soup at a party.
But I don’t like the idea of getting stuck in my kitchen grilling individual sandwiches while my guests eat in shifts. Of course, I could cook up a batch of sammies under the broiler but you know me. Bright ideas just pop into my head and I got to thinking . . .
What if I could make one big warm and toasty sandwich big enough to share?
So, I’ve been working on perfecting a giant slab of melty, gooey, crunchy, cheesy goodness.
You in?
I thought so.
THE BIG CHEESE
Yield: 4 servings Time: 25 minutes
What You’ll Need:
- One loaf Italian or French Bread OR a nice big focaccia
- 12 ounces to 16 ounces cheese – sliced
- Butter
- Cooking spray
- Two baking sheets, foil and a heavy, oven safe pan
Here’s How:
- Preheat oven and two baking sheets to 350°. Slice cheese.
- Slice the bread in half horizontally.
- Place cheese on the bottom slice and cover with the top slice.
- Spread a layer of butter over the entire outside of the sandwich, top and bottom. I used an “everything” loaf so I used cooking spray in place of butter and it worked great. Can you imagine trying to spread butter on top of an everything loaf? Me either.
- Spray the shiny side of a large piece of aluminum foil. Wrap sandwich tightly, shiny side in.
- Place sandwich on hot baking sheet and top with the second sheet. Use the heavy pan to weigh it down, like a panini press. Bake for 15 minutes, let rest for 5 minutes before serving.
Now that we have a super sandwich we need a superb soup in which to dunk it.
This soup is bursting with fresh tomato flavor. If you’ve only had tomato soup from a can, you’ll be amazed at what you’ve been missing.
I’ve used San Marzano tomatoes, known for their sweetness and juicy, meaty texture for this recipe. Kroger’s Private Selections offers them at store brand price. Score!
NOT YOUR MAMA’S TOMATO SOUP
Yield: 4 servings Time: 25 minutes
What You’ll Need:
- 1 tablespoon olive oil
- 1 tablespoon butter
- One medium sweet onion – chopped
- 1 tablespoon garlic
- One pinch red pepper flakes – optional
- 2 (28 oz.) cans San Marzano tomatoes
- ½ cup heavy cream or half and half
- Salt
Here’s How:
-
- In a large sauce pan on medium low heat; heat the olive oil and butter and add the onion. Sweat the onion until translucent.
- Meanwhile, open the tomatoes and run a kitchen scissor through the tomatoes right in the can to break them up.
- Add the garlic to the onions and stir until fragrant, add the pepper flakes.
- Pour the tomatoes into the sauce pan and stir. Turn the heat to medium and bring just to a simmer.
- Turn heat back to low and simmer for 15 minutes. (Now is a good time to make the sandwich.)
- Remove the soup from the heat and puree to desired consistency. Use an immersion (stick) blender or puree in batches in a blender. Add cream and salt to taste.
- In a large sauce pan on medium low heat; heat the olive oil and butter and add the onion. Sweat the onion until translucent.
I use my immersion blender all the time, much easier than dragging out the blender for a pot of soup. Easier to clean, too.
Cuisinart CSB-179 Smart Stick Variable Speed Hand Blender, Stainless Steel
Not a fan of tomato soup? I won’t hold it against you (for long).
But, you’ll love this recipe Easy Peasy Split Pea Soup
Now, slice that sandwich and dish up the soup.
Dip, eat, repeat.
SLAB GRILLED CHEESE AND HOMEMADE TOMATO SOUP
Equipment
- Two baking sheets, foil and a heavy, oven safe pan
Ingredients
THE BIG CHEESE
- One loaf Italian or French Bread OR a nice big focaccia
- 16 ounces cheddar cheese sliced
- butter and/or cooking spray
NOT YOUR MAMA’S TOMATO SOUP
- 1 tablespoon olive oil
- 1 tablespoon butter
- One medium sweet onion chopped
- 1 tablespoon garlic minced
- One pinch red pepper flakes optional
- 2 28 ounce cans San Marzano tomatoes
- ½ cup heavy cream or half and half
- Salt to taste
Instructions
FOR THE BIG CHEESE
- Preheat oven to 350°F degrees. Place baking sheets in the oven to preheat also.
- Slice cheese.
- Slice the bread in half, horizontally.
- Lay out cheese on the bottom slice and cover with the top slice.
- Spread a layer of butter over the entire outside of the sandwich, top and bottom. I used an “everything” loaf so I used cooking spray in place of butter and it worked great. Can you imagine trying to spread butter on top of an everything loaf? Me either.
- Spray the shiny side of a large piece of aluminum foil with cooking spray. Wrap sandwich tightly, shiny side in.
- Place wrapped sandwich on one hot baking sheet and top with the second sheet. Use the heavy pan to weigh it down, like a panini press. Bake for 15 minutes, let rest for 5 minutes before unwrapping and serving.
FOR NOT YOUR MAMA’S TOMATO SOUP
- In a large sauce pan, on medium low heat, heat the olive oil and butter.
- Add the onion and sauté the onion until translucent.
- Meanwhile, open the tomatoes and run a kitchen scissor through the tomatoes right in the can to break them up. Alternatively, you can break them up with your hands. Just squeeze them.
- Add the garlic to the onions and stir until fragrant, then add the pepper flakes.
- Pour the tomatoes into the sauce pan and stir. Raise the heat to medium and bring just to a simmer.
- Turn heat back to low and simmer for 15 minutes. (Now is a good time to make the sandwich if you haven't already.)
- Remove the soup from the heat and puree to desired consistency. Use an immersion (stick) blender or puree in batches in a blender.
- Add cream and salt to taste.
To Serve
- Now, slice that sandwich and dish up the soup. Dip, eat, repeat.
You may also like – Quick and Easy Sloppy Joes What do you get when you cross a Zucchini with a Waffle Maker? What to do with a perfectly ripe tomato? Make a Tomato and Onion Tart
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I do accept as true with all the ideas you have presented in your post. They are really covnincing and can definitely work. Still, the posts are too brief for beginners. Could you please lengthen them a bit from subsequent time? Thank you for the post.