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Truffled Grilled Cheese

Truffled Grilled Cheese with Creamy Tomato Soup

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What’s better than grilled cheese and creamy tomato soup? Pretty much nothing. So, we kept it classic on this universal favorite, with just a few enhancements. Aromatic truffle oil is drizzled atop Cheddar, Gruyère, and Fontina for a classy, heart-shaped sandwich that’s just as gooey, comforting, and romantic as you’d hope for. And, we used fire-roasted tomatoes to create a slightly smoky, but deeply comforting soup. This meal is best paired with a glass of wine and a very snuggly blanket.
  • Vegetarian
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • vegetable stock
    • 8 ounces
    • vegetable stock
  • 28-ounce can fire-roasted tomatoes
    • 1
    • 28-ounce can fire-roasted tomatoes
  • sugar
    • 1 teaspoon
    • sugar
  • sourdough bread
    • 4 slices
    • sourdough bread
  • mayonnaise
    • 2 packets
    • mayonnaise
  • shredded white Cheddar cheese
    • 2 ounces
    • shredded white Cheddar cheese
  • shredded Fontina cheese
    • 1 ounce
    • shredded Fontina cheese
  • shredded Gruyère cheese
    • 2 ounces
    • shredded Gruyère cheese
  • black truffle oil
    • 1 1/2 teaspoon
    • black truffle oil
  • heavy cream
    • 2 tablespoons
    • heavy cream
  • grated Parmesan cheese
    • 1/4 cup
    • grated Parmesan cheese
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • basil
    • 1/4 ounce
    • basil

What You’ll Need

  • water
  • 8" medium pot
  • 12" large pan
  • 10" medium heavy pan (optional)
  • blender (optional)

Allergens

Cooking Steps

  1. Simmer Soup

    Simmer Soup

    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.

  2. Assemble Sandwiches

    Assemble Sandwiches

    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.

  3. Finish Soup

    Finish Soup

    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. 

  4. Cook Grilled Cheeses

    Cook Grilled Cheeses

    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.

  5. Season Soup

    Season Soup

    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. 

  6. Plate Grilled Cheese and Soup

    Plate Grilled Cheese and Soup

    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!

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