grilled cheese and tomato soup

Name: grilled cheese and tomato soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tomatoes, roughly chopped; 1 bulb of garlic; 1 red onion, roughly chopped; 1 tbsp balsamic vinegar; 1 tbsp olive oil; 5 basil leaves; 100ml veg stock; 30ml single cream; Seasoning; 2 slices of loaf bread; Handful of grated cheddar; Handful of grated mozzarella; 1 tbsp butter

8 steps

Prep:10minCook:30min

If you’ve never eaten a grilled cheese sandwich with homemade tomato soup, I’d highly recommend you give it a try 😮‍💨🍅 Apparently, the grilled cheese sandwich originated in the US in the 1920s. However, the tomato soup addition comes into play when schools started buying in cans of soup to go with the grilled cheese sandwich to meet vitamin C and protein requirements! 🧀 It’s now a classic pair and you’ve got to love it 🤩 𝕀𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕤 (Makes 1 sandwich and 2 portions of soup) Soup: 2 tomatoes, roughly chopped 1 bulb of garlic 1 red onion, roughly chopped 1 tbsp balsamic vinegar 1 tbsp olive oil 5 basil leaves 100ml veg stock 30ml single cream Seasoning Sandwich: 2 slices of loaf bread Handful of grated cheddar Handful of grated mozzarella 1 tbsp butter 𝕄𝕖𝕥𝕙𝕠𝕕 1. Preheat the oven to 210C (190C fan) 2. Place your tomatoes, onion, garlic, balsamic, olive oil into the pan with a sprinkle of salt and pepper. Toss and then roast for 25 minutes or until the ingredients are soft. 3. Remove from the oven and transfer to a pan. Pour in your stock, cream, basil leaves and more salt and pepper. Blend until smooth and then set aside. 4. Get your two slices of bread. Top one slice with cheddar and mozzarella, then close with the other slice of bread. 5. In a frying pan, place it on medium heat and then add in your tbsp of butter. 6. Transfer your cheese sandwich into the frying pan and fry on each side for around 4 minutes or until golden. You want the cheese to be melted inside. 7. Then, serve up and enjoy!

Updated at: Wed, 16 Aug 2023 21:09:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories869.2 kcal (43%)

Total Fat59.2 g (85%)

Carbs59.9 g (23%)

Sugars13.8 g (15%)

Protein30.3 g (61%)

Sodium1830.1 mg (92%)

Fiber6.6 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

For the soup

1 bulbgarlic

1 Tbspbalsamic vinegar

1 Tbspolive oil

5basil leaves

100mlveg stock

30mlsingle cream

seasoning

For the sandwich

2 slicesloaf bread

1 Tbspbutter

Instructions

Step 1

1. Preheat the oven to 210C (190C fan)

Step 2

2. Place your tomatoes, onion, garlic, balsamic, olive oil into the pan with a sprinkle of salt and pepper. Toss and then roast for 25 minutes or until the ingredients are soft. 3. Remove from the oven and transfer to a pan. Pour in your stock, cream, basil leaves and more salt and pepper. Blend until smooth and then set aside. 4. Get your two slices of bread. Top one slice with cheddar and mozzarella, then close with the other slice of bread. 5. In a frying pan, place it on medium heat and then add in your tbsp of butter. 6. Transfer your cheese sandwich into the frying pan and fry on each side for around 4 minutes or until golden. You want the cheese to be melted inside. 7. Then, serve up and enjoy!

Step 3

2. Place your tomatoes, onion, garlic, balsamic, olive oil into the pan with a sprinkle of salt and pepper. Toss and then roast for 25 minutes or until the ingredients are soft.

Step 4

3. Remove from the oven and transfer to a pan. Pour in your stock, cream, basil leaves and more salt and pepper. Blend until smooth and then set aside.

Step 5

4. Get your two slices of bread. Top one slice with cheddar and mozzarella, then close with the other slice of bread.

Step 6

5. In a frying pan, place it on medium heat and then add in your tbsp of butter.

Step 7

6. Transfer your cheese sandwich into the frying pan and fry on each side for around 4 minutes or until golden. You want the cheese to be melted inside.

Step 8

7. Then, serve up and enjoy!