Truffled Grilled Cheese with Creamy Tomato Soup
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Ingredients & Equipment
What we send
- 8 ouncesvegetable stock
- 128-ounce can fire-roasted tomatoes
- 1 teaspoonsugar
- 4 slicessourdough bread
- 2 packetsmayonnaise
- 1 1/2 teaspoonblack truffle oil
- 2 tablespoonsheavy cream
- 1/4 cupgrated Parmesan cheese
- 1/4 teaspooncrushed red pepper
- 1/4 ouncebasil
- 2 ouncesshredded Gruyère cheese
- 2 ouncesshredded white Cheddar cheese
- 1 ounceshredded Fontina cheese
What You’ll Need
- 8" medium pot
- 12" large pan
- 10" medium heavy pan (optional)
- blender (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.
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.
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.
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!