Creamy Tomato Soup with Grilled Cheese
Ingredients: shallot, garlic, unsalted butter, tomato paste, oregano · 55 min cook time · 410kcal · $10.20
Ingredients
1shallot shallot, 1clove garlic, 2tbsp unsalted butter, 1tbsp tomato paste, shake oregano, 1can San Marzano tomatoes, 1cup water, 1tsp molasses, 1slice white bread, 1tbsp olive oil, 1pinch sugar, to taste kosher salt, 2slices bread for grilled cheese, 1tbsp mayonnaise, 2slices yellow American cheese, 2tbsp heavy cream
Instructions
1. Finely mince a shallot and one clove of garlic. Saute shallot in butter until soft, then add garlic and saute until fragrant.
2. Add tomato paste and saute for about 30 seconds. Add a shake of oregano, a can of San Marzano tomatoes, water, and molasses. Break up tomatoes with a wooden spoon and bring to a simmer.
3. Simmer for at least 30 minutes to let flavors develop.
4. Transfer soup to a blender, add one slice of torn crust-less white bread, olive oil, a bit of sugar, and kosher salt. Blend until smooth and creamy.
5. Make the grilled cheese by spreading mayonnaise on the bread, foaming butter in the pan, and placing yellow American cheese between the bread to get a deep brown crust.
6. Cut the crust-less grilled cheese into croutons. Pour tomato soup into a bowl, swirl with a little heavy cream if desired, and top with grilled cheese croutons.
Source: Watch the original video