Garlic Bread Grilled Cheese & Tomato Soup with Pancetta

Garlic Bread Grilled Cheese & Tomato Soup

with Pancetta

25 MIN
$23.99 2-4 Servings
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From the Test Kitchen

Our take on this classic, comforting pairing of grilled cheese and tomato soup features a duo of smoked gouda and white cheddar melted between slices of sourdough bread coated with garlic-herb butter for a golden brown, flavorful crust. For the soup, you'll use savory pancetta and mirepoix as the base for incredible depth of flavor once the tomatoes and cream are added.
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  • Nutrition
    PER SERVING
  • Calories
    900 Cals (est.)
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fresh
ingredients
Garlic Bread Grilled Cheese & Tomato Soup with Pancetta
Title
  • 3 oz Diced Pancetta
  • ¼ cup Cream
  • 4 slices Sourdough Pullman Bread
  • ⅓ cup Mirepoix
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 oz Smoked Gouda Cheese
  • 2 oz White Cheddar Cheese
  • ¼ cup Grated Parmesan Cheese
  • 2½ Tbsps Vegetable Demi-Glace
  • 1 14.5-Oz Can Crushed Tomatoes
  • 1 oz Garlic & Herb Spreadable Butter
step-by-step
instructions
Start the soup
1 Start the soup

Remove the spreadable butter from the refrigerator to soften. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until slightly crispy and cooked through. Carefully drain off and discard any excess oil. Add the mirepoix (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined.

Finish the soup
2 Finish the soup

Carefully add the tomatoes, demi-glace, and 1 cup of water; season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 5 to 7 minutes, or until combined and slightly thickened. Add the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the grilled cheese & serve your dish
3 Make the grilled cheese & serve your dish

Meanwhile, thinly slice the smoked gouda and cheddar. Assemble the sandwiches using the bread and sliced cheeses. Carefully spread the softened butter onto the outsides of each sandwich. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle. Serve the grilled cheese with the finished soup. Garnish the soup with the parmesan. Enjoy!

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Garlic Bread Grilled Cheese & Tomato Soup

Start the soup
1 Start the soup

Remove the spreadable butter from the refrigerator to soften. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until slightly crispy and cooked through. Carefully drain off and discard any excess oil. Add the mirepoix (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined.

2 Finish the soup

Carefully add the tomatoes, demi-glace, and 1 cup of water; season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 5 to 7 minutes, or until combined and slightly thickened. Add the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish the soup
Make the grilled cheese & serve your dish
3 Make the grilled cheese & serve your dish

Meanwhile, thinly slice the smoked gouda and cheddar. Assemble the sandwiches using the bread and sliced cheeses. Carefully spread the softened butter onto the outsides of each sandwich. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle. Serve the grilled cheese with the finished soup. Garnish the soup with the parmesan. Enjoy!

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