Ingredients
– For the tomato soup:
2 tbsp olive oil
1 large onion, chopped
700 g fresh tomatoes, roughly chopped
2 garlic cloves, sliced
250 ml vegetable stock
75 ml double cream
Salt & freshly ground black pepper, to taste
– For the grilled cheese:
4 slices thick white bread
Softened butter, for spreading both sides
50 g grated Cheddar
50 g grated mozzarella
– To serve:
A drizzle of double cream over the soup
Instructions
Heat olive oil in a large non-stick pan over medium heat. Add chopped onion and sauté ~10 minutes until softened.
Add tomatoes and garlic; simmer ~5 minutes until softened and juices release.
Pour in vegetable stock; bring to a gentle simmer and cook 10 minutes.
Stir in double cream and simmer 5 minutes more.
Remove from heat and blend until smooth (using a stick blender or food processor). Season to taste and keep warm.
Meanwhile, assemble the grilled cheese: spread butter on both sides of each bread slice. Mix Cheddar and mozzarella, divide between two slices, top with remaining slices.
Heat a non-stick pan over medium heat. Cook sandwiches, pressing gently with a spatula, 2–3 minutes per side until golden and cheese melts.
Spoon soup into bowls, drizzle with cream. Slice grilled cheese in half and serve alongside. Enjoy immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
