How to Absolutely Nail Grilled Cheese & Tomato Soup

Steps

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1. 1
   Heat olive oil in a deep saucepan over medium-high heat until shimmering. Add chopped onion, minced garlic, and salt, then cook for 5-7 minutes until soft and translucent, avoiding any browning.
   ▶ ≈1:10
2. 2
   Stir in the tomato paste and fry for about 2 minutes until it darkens and starts to grip the bottom of the pan, cooking off the tinny canned flavor.
   ▶ ≈1:52
3. 3
   Pour in the chicken stock, canned whole peeled tomatoes, sugar, chipotle in adobo, and Better Than Bouillon chicken base. Stir well, scraping up any browned bits from the bottom of the pan.
   ▶ ≈2:07
4. 4
   Bring to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes, stirring every 3-5 minutes, until the tomatoes and onions are completely softened.
   ▶ ≈3:37
5. 5
   Blend the soup in two batches (never filling the jar more than halfway) until very smooth. Combine the batches, and if the soup is too thick, thin it out with about 100-150g extra stock, adjusting seasoning as needed.
   ▶ ≈4:57
6. 6
   Ladle the soup into a bowl and garnish with black pepper, parmesan, chives, and a drizzle of olive oil.
   ▶ ≈11:28
7. 7
   Knead the room-temperature butter with a fork for about 30 seconds until soft, then mix in the mayonnaise until fully combined into a smooth spread.
   ▶ ≈6:36
8. 8
   Using the back of a spoon, spread the butter-mayo mixture evenly over one side of each slice of Texas toast.
   ▶ ≈7:19
9. 9
   Layer the cheeses on one slice of bread in this order: American cheese, shaved Gruyère, sliced aged provolone, then another slice of American cheese.
   ▶ ≈7:59
10. 10
    Heat a non-stick pan over medium-low heat to about 300°F surface temperature. Place the buttered side of the bread (with cheese) down in the pan and press with a spatula for about 30 seconds to ensure full contact.
    ▶ ≈9:50
11. 11
    Fry for about 2 minutes, rotating the sandwich 90 degrees every 30 seconds for even browning, then top with the second buttered slice of bread.
    ▶ ≈10:23
12. 12
    Carefully flip the sandwich, press again for 30 seconds, then continue frying gently over medium-low heat for 2.5-3 more minutes, rotating every 30 seconds, until the cheese is fully melted and both sides are golden brown.
    ▶ ≈10:43
13. 13
    Optional: bake the finished sandwich in a 300°F oven for 5 minutes for extra gooey melted cheese and crispier edges.
    ▶ ≈11:19
14. 14
    Cut the grilled cheese sandwich in half and serve alongside the hot tomato soup for dipping.
    ▶ ≈11:57