Grilled Cheese & Tomato Soup

Steps

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1. 1
   Roughly chop one large onion and four garlic cloves (you can smash them with the flat of your knife). Coarse pieces are fine since everything will be blended later.
   ▶ ≈0:12
2. 2
   Grate 80g of sharp cheddar and 50g of Gruyère using the larger side of a box grater. Always grate fresh cheese when possible, as pre-shredded varieties don't melt as well due to starch coating.
   ▶ ≈0:32
3. 3
   Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat until shimmering. Add the chopped onion and a pinch of salt, stirring occasionally, and cook for 6–8 minutes until soft and golden.
   ▶ ≈0:53
4. 4
   Add the garlic, stir, and cook for 1 minute just to release its aroma without letting it turn bitter.
   ▶ ≈1:13
5. 5
   Stir in 2 tablespoons of tomato paste and cook for 2 minutes until it darkens to a deep red—this caramelization removes raw acidity and adds umami depth.
   ▶ ≈1:19
6. 6
   Add 2 cans of whole peeled tomatoes with their juice and 2 cups of stock. Season with 1 teaspoon of sugar, 1/2 teaspoon of chilli flakes (optional), and 1/2 teaspoon of smoked paprika.
   ▶ ≈1:33
7. 7
   Bring to a gentle simmer and cook uncovered for 20 minutes to reduce the liquid and intensify the flavors naturally.
   ▶ ≈1:54
8. 8
   Carefully transfer the thickened soup to a blender and blend on high for 45 seconds to 1 minute until completely smooth and silky.
   ▶ ≈2:07
9. 9
   While still in the blender, add 1/2 cup of thickened cream and season with salt and cracked black pepper, then blend again for 10–20 seconds to emulsify. This creates the silky velvety texture.
   ▶ ≈2:19
10. 10
    Pour the soup back into the pot and keep warm.
    ▶ ≈2:32
11. 11
    Spread mayonnaise on one slice of bread, add a generous layer of the cheese mixture, top with a second slice, and butter the outside of the sandwich.
    ▶ ≈2:45
12. 12
    Heat a skillet over medium to medium-high heat. Once hot, lay in the sandwich butter-side down and place a small weight or another pan on top to compress it. Cook for 2–3 minutes per side until the bread is deep golden and the cheese has fully melted. Watch the color to get a nice toasted flavor without burning.
    ▶ ≈2:58
13. 13
    Ladle the soup into bowls, add a small drizzle of cream, and swirl it gently for a rustic look. Top with cracked black pepper and finish with fresh basil leaves.
    ▶ ≈3:26
14. 14
    Scrape your knife against the toasted crust, then slice the sandwich in half to reveal the melted cheese. Serve alongside the soup.
    ▶ ≈3:33