Grilled Cheese with Tomato Soup For Two
Grilled cheese is a snap, but soup? Believe it: Ours is so easy and so much better than opening a can.
Why This Recipe Works
Grilled cheese is a snap, but tomato soup? For a homemade soup that was fast and made just enough for two, we quickly sweated onion and garlic with a bay leaf and red pepper flakes and then added just one 14.5-ounce can of whole peeled tomatoes, a little brown sugar to balance the tomatoes’ acidity, and 1 cup of chicken broth. Though cream is often used to add body to tomato soup, it mutes bright tomato flavor, so we thickened the soup by adding bread (a Spanish gazpacho technique) and reaching for the blender. For ultracreamy grilled cheese, we used rich American cheese and brushed melted butter on the bread for easier and better coverage than spreading the slices with softened butter. We cooked the sandwiches in a preheated skillet over medium-low heat, flipping them once, to yield golden-brown, crispy sandwiches.
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