Description
A cozy, soul-warming duo, this grilled cheese paired with creamy tomato soup is the perfect comfort food. With its rich, cheesy sandwich and velvety tomato bisque, it’s an effortless meal that feels both indulgent and reassuring.
Ingredients
2 slices Ciabatta bread
4 slices Gouda cheese
1 tablespoon salted butter
4 tomatoes, halved
5 basil leaves
30 ml heavy cream
15 ml extra virgin olive oil
Salt, to taste
Black pepper, to taste
Instructions
- In a saucepan, use a fine cheese grater to grate the inside of each tomato until only the skin remains.
- Bring the tomato juice and pulp to a gentle boil, simmering for 3–4 minutes.
- Remove from heat. Add the basil leaves, heavy cream, olive oil, and season with salt and pepper. Blend using an immersion blender until smooth. Set aside and keep warm.
- Butter the outside surfaces of the ciabatta bread slices. Place the Gouda cheese on the inside, assemble the sandwich with cheese between the bread.
- Heat a non-stick pan over medium-low heat. Add the prepared sandwich, cover the pan, and cook until golden and the cheese is melted—about 2–3 minutes on each side.
- Cut the grilled cheese if desired and serve immediately alongside the warm tomato soup.
Notes
- Try sharp cheddar, mozzarella, or Gruyère for different flavor profiles.
- Add a slice of tomato or a sprinkle of pesto inside the sandwich for added flavor.
- Stir in a pinch of sugar if tomatoes are too acidic.
- Use vegan cheese, vegan butter, and plant-based cream for a vegan version.
- Grilled cheese is best fresh; reheat in a skillet or toaster oven, not microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 75 mg
