No one can dispute the appeal of a classic grilled cheese and tomato soup combo (not even the picky eaters at the table). No need for a blender tonight—we kept this recipe on the rustic side, and saved you 10 minutes to boot. Makes 3-4 servings.
1 yellow onion, roughly chopped
3-4 cloves garlic, crushed
28 ounces crushed tomatoes
4 cups chicken broth
6 thick slices sourdough
6 oz Emmentaler or Gruyere cheese, sliced thinly or shredded
BasilYou probably have:
Salt & pepper
Preheat broiler. Heat a glug of olive oil with a pinch of salt and pepper in a large pot. Add the onion and garlic and cook over medium heat for 3 minutes or so, until the onion turns a little translucent.
Add the crushed tomatoes and chicken broth to the pot. Turn up heat until soup is simmering and let cook for 10-15 minutes, stirring occasionally. Use a large wooden spoon to help break up the chunks of tomato.
Brush one side of each slice of bread with a bit of olive oil, then lay them oiled-side-down on a parchment-lined baking sheet. Divide the cheese evenly between the four slices, then place under the broiler until cheese is bubbling.
When the cheesy toasts are done, the soup will be too! Ladle yourself a bowlful, tear a bit of basil over the top, and enjoy.
Contains: milk, wheat.