Grilled Cheese & Creamy Tomato Soup

Prep Time

25 min



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Grilled Cheese & Creamy Tomato Soup

Ingredient List

1 28 oz Can San Marzano tomatoesdiced 

1  Shallot, small dice (about 1 ½ - 2 Tbsp) 

4     Scallions, cut in rounds (about 2 Tbsp) 

1 tsp Thyme, de-stemed or roughly chopped 

1 tsp Fresh Basil 

2 Tbs Butter, divided 

Can Table cream (media crema found in the Latin foods isle) 

8 Sourdough slices 

2 Cups Shredded mozzarella cheese gruyere 

** Add any cheeses that you have in your fridge, brie, cheddar, gouda 

Avocado Oil spray 

Steps to Follow

  • In a heavy bottom pot or medium heat, add 1 Tbsp of butter and  a drizzle of avocado oil. Allow a few seconds for the butter to melt and add shallots and scallions. Sprinkle some salt and sauté until translucent. 
  • Add thyme and soften for about a minute. Pour in the can of diced san Marzano tomatoes. Stir and bring up to a gentle boil. Season with salt and fresh ground pepper. 
  • Pour the can on table cream (media crema) and blend with an immersion blender on high for 2 minutes or until smooth and velvety. 

 For the grilled Cheese Sammies:

  • Butter or spray one side of the sourdough slices. 
  • Arrange the cheeses on the un-buttered side and pour The Mustard in the cheese layers. 

*** Feel free to add caramelized onions, roasted veggies, ham, whatever your heard desires. 

  • Place the sandwiches on a hot sandwich press for about 5 minutes or until its crispy outside and melty inside. 
  • Serve them hot with that gorgeous bowl of creamy tomato soup and remember to not burn your mouth with that melty cheese! 
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