Grilled Cheese and Tomato Soup - for one!

A few months ago, I posted the picture below to Instagram and so many people were asking for the recipe, I knew I had to blog about it. I'm not the biggest fan of soup, honestly, especially in the summer. But the day I made this soup, I had a cold and it was rainy and gross out and I had some cherry tomatoes I needed to use ASAP. And I ended up making a delicious soup that was pretty easy and very tasty!

Since I had the time and the tomatoes I needed to use, I roasted my tomatoes before making the soup. If you don't have the time or the tomatoes, you can definitely used a can of crushed tomatoes. If you're doing it the long way like I did, take a carton of cherry tomatoes and dump it into a baking dish with 1-2 tbsp olive oil (just enough to coat the tomatoes), salt, and a clove or two of peeled garlic. The garlic is going to flavor the oil and the tomatoes. Roast these at 400° for 20 minutes. You want to hear the oil sizzling and the tomatoes should be bursting. Leave your oven on!

Meanwhile, cook a slice or two of bacon either in a pan on the stove or on a sheet tray right alongside the tomatoes in the oven. The bacon should only take about 8 minutes to cook in the oven - keep an eye on it! Drain on a plate with paper towels after they are out of the oven.

When the tomatoes have finished in the oven, put them and the garlic into a pot, along with 1/2 cup of low-sodium chicken broth and 1 tbsp of salt and bring to a boil. Cook on high for 5 minutes, then reduce to a simmer. Add 1/2 cup heavy cream and cook on low heat until the liquid begins to thicken, another 5 minutes, then shut off the stove. At this point, TASTE the soup. There's a good chance it will need salt. Add basil if you like, too!

While the soup cools a little and thickens some more, make the grilled cheese!

Take two slices of bread, spread the "inside" with mayonnaise on both slices. Lay a slice of provolone cheese on one slice of bread, and a slice of cheddar cheese on the other slice of bread. Tear your bacon in half and lay on one of the slices, then close the sandwich. Smear softened butter on the outside of the sandwich and sprinkle with Parmesan cheese (both sides). Heat up a small oven-safe skillet so it's warm but not smoking hot. Place the sandwich in the warm pan, then put the pan into the oven for 6-7 minutes.

While the sandwich is cooking, carefully pour the soup into a blender. If the soup fills more than half of the blender, do this in batches. The soup is still hot and I don't want you to burn yourself! Puree the soup until everything is smooth and combined. 

Pour the soup into a bowl, take the grilled cheese out of the oven, and have an awesome lunch! The soup is creamy but not too thick, which is the texture I prefer. If you want your soup creamier, add more cream! And this grilled cheese, oh man. The Parmesan on the outside gives it a crunchy bite and the cheese is gooey  and the bacon gives you that salty meaty kick.

Make this the next time you need a little comfort in your life. Here's the recipe!

Ingredients

• 1 pint container of cherry tomatoes OR 1 can of crushed tomatoes
• 2 cloves garlic, peeled
• 2 tbsp olive oil
• 1/2 cup low-sodium chicken broth
• 1/2 cup heavy cream
• Basil, optional
• Salt and Pepper
• 1-2 slices bacon
• 2 slices bread
• Mayonnaise
• 1 slice Provolone cheese
• 1 slice Cheddar cheese
• Butter, softened
• Parmesan cheese (about 1 tbsp)

 

1. Preheat oven to 400°
2. Combine cherry tomatoes, garlic cloves, olive oil, and a large pinch of salt in a baking dish. Roast in the oven for 20 minutes.
3. Lay a slice or two of bacon on a small sheet tray or another baking dish and place in the oven alongside the tomatoes. Cook for 8 minutes, then set on a paper towel lined plate to cool.
4. ​After the tomatoes come out of the oven (keep the oven on), pour them and the garlic into a medium-sized pot. Add in the chicken broth and bring to a boil. Cook for 5 minutes, then reduce to a simmer.
5. Add the cream to the tomatoes and broth, and cook for another 5 minutes. Turn off the stove and add salt and pepper to taste. Add in basil if you like. Let sit and cool slightly.
   
6. Spread mayonnaise on each slice of bread, then lay a slice of cheddar cheese on top of one slice, and a slice of provolone on top of the other slice. Tear the bacon in half and lay over the cheeses. Close the sandwich. Spread softened butter on the outside of the sandwich and sprinkle each side with Parmesan cheese.
7. Preheat a small oven-safe skillet on the stove until warm but not burning hot. Place the sandwich in the skillet and place the skillet in the oven. Cook for 6-7 minutes.
8. While the sandwich is cooking, pour the slightly cooled (but still hot!) soup into a blender. You may need to do this in batches so you don't burn yourself. Puree until smooth.
9. Pour the soup into a bowl and place the sandwich on a plate and enjoy!