grilled cheese and tomato soup

Posted on April 1, 2012

Cheese sandwiches have been pretty popular in Chez Jojonoodle as of late. We’re both in the thick of things at work and at school; we need quick and satisfying meals in a big way. Bread + cheese + hot pan = an undeniably good thing in less than 15 minutes. Plus, not much goes better with grilled cheese on a rainy day than tomato soup.

For the Grilled Cheese
4 slices sourdough bread
2/3 cup cheddar cheese, grated
1 T butter

For the Tomato Soup
1 onion, diced
3 cloves garlic, sliced
2 T olive oil
1 – 32 oz can whole tomatoes
1 T balsamic vinegar
1/4 cup sugar
salt and pepper

In a dutch oven or large saucepan, saute the onion in olive oil over medium heat. Once translucent, add the garlic and saute for a few more minutes. Add the tomatoes and their liquid, vinegar, sugar and a good pinch of salt to the onion mixture. Simmer for 20 minutes and then puree. Season with more salt and pepper.

While the soup is simmering, spread the butter the bread. Heat a non-stick pan over low heat, place the bread butter side down, spread an even layer of  cheese and top with another slice of bread. Cover the pan. Let cook for about 5 minutes until golden brown and flip. Cook the other side until golden brown and serve alongside a warm bowl of tomato soup!

-Emily