Garlic Bread Grilled Cheese & Tomato Soup with Parmesan

Garlic Bread Grilled Cheese & Tomato Soup

with Parmesan

25 MIN
$17.99 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 mix mirepoix with red pepper flakes, demi-glace, tomatoes, and cream, then top it off with a sprinkle of savory parmesan.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    360 Cals (est.)
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fresh
ingredients
Garlic Bread Grilled Cheese & Tomato Soup with Parmesan
Title
  • 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 Flavored Butter
step-by-step
instructions
Start the soup
1 Start the soup

Remove the butter from the refrigerator to soften. In a medium pot, heat a drizzle of olive oil on medium-high until hot. 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. 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!

Tips from Home Chefs

Garlic Bread Grilled Cheese & Tomato Soup

Start the soup
1 Start the soup

Remove the butter from the refrigerator to soften. In a medium pot, heat a drizzle of olive oil on medium-high until hot. 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. 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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