The Finest Grilled Cheese and Tomato Soup Recipe Depends on One Easy Software

CHILL GRILL What’s higher on a annoying day than a grilled cheese sandwich plus a soothing serving of tomato soup? This recipe is every part this basic combo needs to be: easy, streamlined, delicious.



Picture:

Amy Leonard

IT IS A TRUTH universally acknowledged that grilled cheese and tomato soup is the quintessential comfort-food combo. So, the perfect recipe must be simple and leisurely, full cease. Enter the sheet pan. Yep, that hero of weeknight suppers can also be the key to prepping the world’s lowest-effort soup and sandwich. The one different must-haves? A blender and a few versatile pantry staples. From there, it’s simply broil, mix, crunch, slurp.

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Amy Leonard

Components

  • 1 (28-ounce can) peeled complete tomatoes, drained and juice reserved, or 20 ounces cherry tomatoes
  • 1 massive yellow onion, peeled and quartered
  • ½ cup plus 1 tablespoon olive oil, plus extra for drizzling
  • Kosher salt and freshly floor black pepper
  • 1 head garlic, ¼-inch sliced off high
  • 4 tablespoons unsalted butter
  • 4 slices white bread or thinly sliced sourdough
  • 8 slices Cheddar, Swiss and/or American cheese, or 1⅓ cups shredded
  • Kosher salt and freshly floor black pepper

Instructions

  1. Warmth oven to 400 levels and set rack in higher third.
  2. Make the soup: Unfold tomatoes and onions on a sheet pan. Drizzle with ¼ cup oil till every part is well-coated. Season with salt and pepper. Set garlic on a sq. of aluminum foil, drizzle with 1 tablespoon oil, wrap tightly and place on pan. Roast, turning as soon as, till tomatoes are dark-red and jammy and onions are mushy, about 40 minutes.
  3. When the tomatoes have been roasting for half-hour, start to make the sandwiches: Place 2 tablespoons butter on one other sheet pan. Switch to oven to soften butter, 2-3 minutes. Unfold remaining butter on one aspect of bread slices. Place slices, buttered-side down, on heated pan. Prime every with 2 slices cheese or ⅓ cup shredded cheese. Season with salt and pepper. Bake till cheese melts and bread begins to brown at edges, about 8 minutes. Take away from oven and press bread slices collectively to make 2 sandwiches.
  4. To complete soup, rapidly switch scorching onions and tomatoes to a blender together with ¼ cup oil and reserved juices from can, if utilizing canned tomatoes, plus any drippings from pan. Unwrap garlic and, as soon as cool sufficient to deal with, squeeze cloves from skins into blender. (For those who choose a milder taste, use just a few cloves. Reserve the remainder for an additional use.) Season with salt and pepper. Mix on excessive till utterly easy, 30-60 seconds.
  5. Activate broiler. Broil sandwiches till crusty and golden, 1 minute.
  6. To serve, divide soup between two bowls. Take away sandwiches from oven, slice and serve instantly.

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