Triple Grilled Cheese With Tomato Soup

Total Time:
40 min
Prep:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, chopped
  • 1 small inner stalk celery, chopped
  • 2 pounds tomatoes, chopped
  • 1/2 teaspoon sugar
  • Kosher salt and freshly ground pepper
  • 1 cup shredded muenster cheese (about 4 ounces)
  • 1 cup shredded part-skim mozzarella cheese (about 4 ounces)
  • 1/2 cup grated parmesan cheese (about 1 ounce)
  • 8 slices thick sandwich bread
  • 2 to 3 tablespoons unsalted butter, softened
Directions

Combine the olive oil, onion, garlic, celery, tomatoes, sugar and 1 teaspoon salt in a saucepan. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 25 minutes. Puree until smooth with an immersion blender, or transfer to a regular blender in batches and puree. Season with salt and pepper and keep warm; add water to thin the soup, if desired.

Meanwhile, combine all three cheeses in a bowl. Divide evenly among 4 bread slices and top with the remaining bread. Heat 1 tablespoon butter in a large skillet over medium heat. Cook the sandwiches in batches, adding the remaining 1 to 2 tablespoons butter as needed, until the cheese melts and the bread is golden, 3 to 4 minutes per side. Serve the sandwiches with the soup.

Per serving: Calories 682; Fat 39 g (Saturated 16 g); Cholesterol 66 mg; Sodium 1,373 mg; Carbohydrate 56 g; Fiber 6 g; Protein 26 g

Photograph by Antonis Achilleos

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Help Around the Kitchen