If there is a cold-weather meal more comforting than tomato soup and grilled cheese, then I certainly don’t know it. My mother never made tomato soup growing up–I don’t think it was a thing in her family. So the moment, as an adult, that I first tried the combo…I was speechless. Mouth full, of course.
There’s just something about the creaminess, you know? Coupled with the acidity? And basil brings everything to a new level in my book, so this particular recipe is on point.
Tansey’s family, though, did have tomato soup and grilled cheese quite often. They are slightly more traditional, as far as dinners go. Homemade fried chicken, meatloaf, salisbury steak…and tomato soup with grilled cheese. That’s why, though I’m the usual cook around here, this is actually Tansey’s recipe. He surprised me with it after work one evening and damn, was it ever delicious.
The soup starts with a quick sauté, then incorporates tomato juice, fresh mushrooms, and goes into the blender. Stir in the cream at the end, and serve immediately.
The grilled cheese seems relatively simple, but the particular combination of cheeses + the crispy bacon is what makes it sublime. Grill it up in a frying pan and serve hot, with the soup.
You guys are really gonna dig this. Pair with sparkling!
- 4 tablespoons butter
- 4 white mushrooms
- 2 gloves of garlic, minced
- 3 cups tomato juice, divided
- 2 cups chicken broth
- 4 tomatoes, diced
- ½ cup heavy cream
- ½ teaspoon kosher salt
- Dash of black pepper
- Dash of marjoram
- Dash of thyme
- 8 slices of white or wheat bread
- 4 slices of smoked gouda cheese
- 4 slices of muenster cheese
- 4 pieces of bacon, fried crispy
- 2 tablespoons butter
- Melt butter in medium pot over medium-high heat. Add 2 cups tomato juice, chicken broth, garlic, salt, and pepper. Bring to a simmer.
- Place 1 cup tomato juice, tomatoes, mushrooms, and basil . Puree until smooth. Add mixture to pot and simmer for 15-20 minutes.
- Add marjoram and thyme, then turn off heat. Stir in the cream. Serve immediately.
- Fry the bacon until crispy, then set aside.
- Assemble the sandwiches with one slice of gouda, one slice of muenster, and one slice of bacon (broken in half or crumbled) on each sandwich.
- Add butter to a small skillet and heat until bubbly.
- Add sandwiches to the pan one at a time, cooking for 2-3 minutes on each side or until bread is nicely browned and cheese is melted.
- Serve immediately, alongside the soup.