Creamy Tomato Soup & Triple Grilled Cheese

Tomato soup and triple grilled cheese. If anyone knows comfort food, it’s Ina Garten. And with snowstorms blowing from New York to Chicago and even to Las Vegas this year, this perfect pairing provides warm comfort even on the coldest day. Using canned San Marzano tomatoes in place of fresh tomatoes not only adds extra flavor, but also makes this soup an easy fix during any season. My twist on the classic grilled cheese invites customization of all sorts using sliced meats, pickles or additional dressings.

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Creamy Tomato Soup & Triple Grilled Cheese

Yield: 6 servings

Prep Time: 30 min

Cook Time: 1 hour

Ingredients:

For the tomato soup:

3 Tablespoons olive oil
1½ cups chopped red onion
2 carrots, unpeeled and chopped
3 cloves of garlic, minced
2 (28 oz.) cans of San Marzano diced tomatoes, plus ½ can (14 oz.) of San Marzano diced tomatoes
3 teaspoons sugar
1 Tablespoon tomato paste
3 cups chicken stock
1 Tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Fresh basil leaves, for garnish

For the triple grilled cheese:

Slices white bread
Slices cheddar cheese
Slices Swiss cheese
Slice mozzarella cheese
Mayonnaise

Directions:

For the Tomato Soup:

Heat the olive oil in a large pot over medium-low heat.

Add the chopped onions and carrots and sauté for 10 minutes.

Add the minced garlic to the pot.

Strain the tomatoes using a sieve, then add in the strained tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper. Stir well.

Bring the soup to a boil and then reduce the heat and let it simmer uncovered for 30 to 40 minutes.

Add the cream and then process the soup through a food mill, or a food processor.

Reheat the soup and garnish with julienned basil leaves.

For the Triple Grilled Cheese:

Spread one teaspoon on mayonnaise on each slice of bread (these will be the exterior sides of the sandwich).

Layer the cheeses on the bread and then grill the sandwich, mayonnaise-side down, in a skillet until golden brown on one side.

Flip the sandwich so that the second mayonnaise-side gets grilled. Serve warm.

Recipe adapted from Ina Garten.

Posted by Kelly Senyei on December 20, 2008

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