It's such a cliche, but there's really not much that beats a cup of tomato soup and a hot grilled cheese sandwich on a cold day. Don't you agree?
This particular version comes from Will Gilson at Garden at the Cellar, who uses Muir Glen tomatoes to get fresh, vibrant tomato flavor into the soup in the midst of winter. The soup is creamy and gets an added bit of flavor from some Parmesan stirred in after the tomatoes have simmered with the onions and garlic.
I put a little of my own spin on the soup and grilled cheese by adding bacon to both, but those of you who don't eat meat can just leave that out.
I feel silly giving you a grilled cheese recipe since it's so easy to make, so just make your favorite version to accompany the soup. My grilled cheese sandwiches are made on plain-old Wonder bread with cheddar cheese, crispy bacon, and a couple basil leaves tucked inside.
Creamy Tomato Soup (recipe from Chef Will Gilson of Garden at the Cellar)
Ingredients
1/4 cup olive oil
1 medium onion, diced
2 garlic cloves, minced
2 14.5-ounce cans Muir Glen diced tomatoes (preferably Meridian Ruby)
1/2 cup whipping cream
1/4 cup grated Parmesan cheese
2 tablespoons chopped basil
1/2 teaspoon salt
1/4 teaspoon black pepper
Crumbled bacon (for garnish)
Chiffonade-cut basil (for garnish)
Preparation
In a medium saucepan heat olive oil, onions, and garlic over medium heat until onions are soft and translucent, 5 to 10 minutes.
Reduce heat to low, and add tomatoes with their juices. Cook for 30 minutes, stirring occasionally.
Remove from heat, and stir in whipping cream, Parmesan cheese, basil, salt, and pepper.
Pour soup into food processor, and process until smooth. Serve topped with crumbled bacon and basil.
The best way to enjoy this? Cut the sandwiches in wedges and dip them in the soup!
Are you a fan of grilled cheese and tomato soup?