Grilled Cheese and Tomato Soup Recipe

Ingredients

• 1 tablespoon unsalted butter (for the soup)
• 1 yellow onion (peeled, medium diced)
• 1 ½ tablespoon sugar
• 3 clove garlic (finely minced)
• 2 28-ounce can san Marzano tomatoes (in juice)
• 1 cup chicken stock
• 2 tablespoon balsamic vinegar
• ½ cup heavy whipped cream
• salt (coarse, to taste)
• pepper (to taste)
• 4 teaspoon unsalted butter (for the grilled cheese)
• 4 slice brioche bread
• 4 teaspoon fig jam
• 2 slice cheddar cheese
• 2 slice smoked gouda cheese
• 2 slice provolone cheese
• 2 slice prosciutto ham

Instructions

1. Tomato Soup: Add the butter to a large pot over medium-low heat until melted.
2. Add in the onions and cook for 5–6 minutes before adding in the sugar.
3. Mix and cook for a further 7-9 minutes until browned while occasionally stirring.
4. Add in the garlic and cook for 1 to 2 minutes, or just until fragrant.
5. Pour in the tomatoes and stew for 5-6 minutes, add in the chicken stock and then add in the balsamic vinegar.
6. Transfer the mixture to a blender and blend on high until smooth.
7. Add the soup back to the pot over low heat and stir in cream, salt, and pepper. Keep it warm.
8. Grilled Cheese: Add the butter to a large grilled or frying pan over low heat until melted.
9. Add the brioche and cook for 1 1/2 to 2 minutes or until it is browned and toasted.
10. Flip the bread over and spread on the fig jam to two slices of bread.
11. Next, layer on 1 slice of cheddar, 1 slice of gouda, 1 slice of provolone, and 1 slice of prosciutto over the fig jam. Repeat with the other piece of bread with fig jam. Cook for 1 1/2 to 2 minutes or until it is browned and toasted.
12. Add the bread with nothing on it to the tops of the cheese and prosciutto.
13. Slice and serve.