Grilled Cheese with Quick Tomato Soup

• 25 min total
• 20 min hands-on
• Serves 4
• 550 kcal
• 19 g protein

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Ingredients

• 2 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves garlic, minced
• 1 can crushed tomatoes (28 oz)
• 2 cups vegetable broth
• 1 tsp granulated sugar
• 8 slices sandwich bread, white or sourdough
• 8 slices sliced cheddar
• 3 tbsp butter, softened
• salt
• black pepper

Method

1. Heat the oil in a medium pot over medium heat. Cook the onion with a pinch of salt, stirring now and then, until soft and translucent, 5–6 minutes. Add the garlic and stir for 30 seconds.
2. Add the crushed tomatoes, broth, sugar, ½ tsp salt and a few grinds of pepper. Bring to a boil, then lower the heat and simmer, partly covered, for 15 minutes, stirring now and then. Taste and add salt if needed.
3. While the soup simmers, spread the butter over one side of each slice of bread. Lay 4 slices butter-side down, top each with 2 slices of cheese, and close with the remaining bread, butter-side up.
4. Heat a large skillet over medium-low heat. Cook the sandwiches 2 at a time for 3–4 minutes per side, pressing gently with a spatula, until deep golden and the cheese has melted. If the bread browns before the cheese melts, lower the heat and cover the pan for 1 minute.
5. Cut the sandwiches in half and serve with bowls of the soup for dunking.

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