Tomato soup with grilled cheese sandwich
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 445, total fat 31 G., saturated fats 17 G., proteins 20 G., carbohydrates 24 G., fiber 3 G., cholesterol 89 mg, sodium 1087 mg, sugar 10 G.
Calories 445, total fat 31 G., saturated fats 17 G., proteins 20 G., carbohydrates 24 G., fiber 3 G., cholesterol 89 mg, sodium 1087 mg, sugar 10 G.
The perfect accompaniment to thick tomato soup is a grilled sandwich with melting cheese, but this recipe's author went a step further and grilled the sandwich right on top of the soup in the bowl. This interesting presentation elevates your tomato soup from a comforting home-cooked meal to a spectacular special-occasion treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 medium or large plum tomatoes
- 3 tablespoons unsalted butter
- Half a large sweet onion, chopped
- 1 crushed clove of garlic
- 3 cups chicken broth or water
- 1/8 teaspoon sugar
- 1 sprig of fresh basil + leaves for serving
- 2 tbsp. heavy cream
- 4 thick slices French bread, lightly toasted
- 1.5 cups grated sharp white cheddar
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Cooking the dish according to the recipe:
- Bring a medium saucepan of water to a boil and fill a large bowl with ice water. Core the tomatoes and make shallow slits in the skin on the other side. Blanch the tomatoes just long enough for the skins to peel easily, about 20 seconds. Transfer to ice water to cool. Peel the tomatoes, cut them into quarters lengthwise, and remove the seeds. Coarsely chop the flesh.
- In a medium saucepan, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent and softened but not browned, about 5 minutes.
- Add the tomatoes, broth, sugar, basil, 3/4 teaspoon salt, and a few grinds of black pepper. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat slightly and simmer until the tomatoes begin to soften, about 15 minutes. Remove the basil sprig and pour the soup into a blender. Blend until smooth (be careful when blending hot liquids). Add the cream and season with salt and pepper to taste.
- Preheat the oven to broil, positioning the rack 15 cm from the heating element. Ladle the soup into 4 small, deep ovenproof bowls. Place a slice of bread in each bowl and sprinkle with cheese. Broil in the oven until the cheese is melted, bubbly, and lightly browned in spots. Garnish each serving with a basil leaf and serve immediately.
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