Few things in this world conjure childhood nostalgia, like tomato soup and grilled cheese. The smell of the tomato soup as it sits simmering on the stove brings a certain winter-day kinda vibe. The sound of the American cheese being peeled out of its packaging. Watching as your future cardiologist shakes his head at the amount of butter your mom puts on the bread. Oh, that bread!!! The red, white, and blue bag of that Wonder Bread. Soft, very distinct smell, taste, and texture. Yet when that bread is put with butter and American cheese, everything that is good in life comes together.
Now, the great thing about those memories is that, as adults, we can add our own spin on this childhood love affair. For me, it’s a combo of cheese and sourdough. Don’t get me wrong, the 5-year-old that is still prevalent in me will sometimes pull out the wonder bread (shouldn’t sound dirty, but then again, I’m 5)
My favorite cheese, by far, is Havarti. That wonderful melting cheese has a tang to it. It really is a grilled cheese must. Now you can’t have grilled cheese without yellow cheese. For me, I throw a smoked cheddar on my sammie. Smoke flavor in a grilled cheese may seem odd. Then again, it’s me, and I’m a bit off-center. The addition lends a flavor that I promise will fit right in with the soup. Last but certainly not least is Muenster. This versatile cheese has a sharp taste and, if aged, a wonderful aroma.
Butter a great piece of sourdough. Cook on medium heat. Keep her moving, and you will indeed have a crunch and cheese pull that will have you turned upside down trying to eat the cheese from this sandwich.
We can’t, though, forget about the soup. Me, I’m all about roasting the tomatoes. That added sweetness and char makes me so happy I can be caught Tom Cruising through my kitchen. Old man joke! Tomato soup is such an easy make. Roast your veggies and toss in a blender. Veggie stock and cream. Season it and eat away.
Lastly, remember these two are meant to be together. Dip the fucking thing in the soup and eat like your life depends on it.
Childhood Tomato Soup and Grilled Cheese
- 1 Cookie Sheet lined with parchment
- 1 Bowl
- 1 Sharp knife
- 1 Cutting Board
- 1 Blender
- 1 Pot and Lid
- 1 Sauté Pan cast iron works fine/non stick
- 1 Spatula
- 10 each Tomato on the vine
- 6 each Roma Tomato
- 1 each Onion halved
- 8 each Garlic Clove ends removed
- 2 tbsp Olive Oil
- Salt and Pepper to Taste
- 1 1/2 cups Vegetable Stock
- 1 cup Heavy Cream
- 4 each Basil Leaves torn
- 8 slices Sourdough
- 12 slices Smoked Cheddar
- 8 slices Muenster Cheese
- 8 slices Havarti
- 12 tbsp Butter
- Pre-heat your oven to 400 degrees.
- In a bowl add Tomatoes, Onion and Garlic. Toss with Olive Oil and season with Salt and Pepper.
- Place on a parchment lined cookie sheet and roast for about 40 minutes until all are caramelized
- Place roasted Vegetable in the blender and puree.
- Add in Vegetable Stock and Cream. Puree to desired texture. Season with Salt and Pepper. Adjust with more Stock and Cream if desired
- Butter the Sourdough on one side end to end
- A sauté pan over medium heat, when hot add one piece of Sourdough, Butter side down
- Layer the Smoked Cheddar, Havarti and Muenster making sure each Cheese covers the entire piece of Sourdough, top with other Buttered piece of Sourdough
- Cook until golden brown and crispy on both sides, adding Butter as needed
- Place soup in a bowl and cut Grilled Cheese and Enjoy