Gooey grilled cheese is pretty much the ultimate in pull-apart perfection—and here we’re giving this slice, er slices, of heaven an upgrade with aromatic truffle oil and not one, but THREE cheeses (and a fun heart shape, too). Paired with a creamy tomato soup, this cold-weather classic will have you feeling cozy and warm in no time.
– While we love the intense flavor of truffles, it’s not for everyone. Feel free to skip the oil if you, or one of your guests is truffle-averse.
– The heat is intensified under the grilled cheeses when they’re pressed down, resulting in evenly crisp bread and melty cheese.
– Be careful when blending hot liquid. Allow to cool slightly before blending or take extra caution to avoid hot splatter.
8 ounces vegetable stock
1 28-ounce can fire-roasted tomatoes
1 teaspoon sugar
4 slices sourdough bread
2 tablespoons mayonnaise
2 ounces white Cheddar cheese
1 ounce shredded Fontina cheese
2 ounces shredded Gruyère cheese
1½ teaspoons truffle oil
2 tablespoons heavy cream
¼ cup grated Parmesan cheese
¼ teaspoon crushed red pepper
¼ ounce basil
1 cup water
8″ medium pot
12″ large pan
10″ medium heavy pan (optional)
In a medium pot combine vegetable stock, fire-roasted tomatoes and their juices, sugar, and 1 cup water. Bring to a boil over high heat, then reduce heat to medium high and simmer, stirring occasionally, until slightly thickened, 15- 18 minutes.
While soup simmers, place bread slices on a clean, dry surface. Spread ½ packet mayonnaise on 1 side of each slice. Flip slices and top 2 plain sides with half of cheese mix, dividing evenly. Drizzle over truffle oil, then finish with remaining cheese mix. Close with remaining bread slices, mayonnaise-side up.
Once soup is slightly thickened, add heavy cream, Parmesan, and crushed red pepper (or omit for no heat) to pot with soup over medium-high heat and cook, stirring, until warmed through, 1-2 minutes. Season with ½ teaspoon salt and pepper as desired. Remove from heat and set aside to cool slightly.
Place a large pan over medium-low heat. Once hot (hover your hand over the pan, if you feel the heat immediately, you’re good to go!), add sandwiches. Place a medium heavy pan or large plate on top and cook until bread is golden and cheese is melted, 2-3 minutes per side (see Recipe Tip).
Carefully transfer tomato soup to a blender or food processor, if desired, and blend until smooth (if you don’t have a blender, or are happy with a chunkier consistency, skip this!). Return soup to pot, if using a blender, off heat. Rinse basil and tear leaves into bite-size pieces, discarding stems. Add torn basil to pot with soup and stir to combine. Taste and add more salt and pepper as desired and reheat soup, if necessary.
Ladle soup into bowls. Cut grilled cheeses into heart shapes using a sharp knife. Cut scrap pieces into ½-inch croutons and add to soup. Serve truffled grilled cheese with creamy tomato soup, snap a #platedpic, and dig into your romantic feast!