Who didn’t love grilled cheese sandwiches and tomato soup as a kid? Let’s take a walk down memory lane and do that again today, mmmkay? Because while some of your palates may indeed have progressed since the good ‘ol days when your favorite food was mac & cheese with hotdogs, sometimes the classics never go out of style. And a grilled cheese sandwich with tomato soup falls under The Classics in my book. Only today we’re going to make the much more sophisticated and grown-up version of our childhood favorite. Think caramelized onions and mustard. Mayo and pepperjack cheese. Dipped in a rich and creamy tomato bisque. It’s brilliant, I tell you!
Start by dicing up an onion.
Heat up a bit of oil in a large saucepan and add onions and garlic, cooking until onions are tender.
Add your lovely red tomatoes (use canned garden tomatoes if possible; it will rock your world), sugar, basil, oregano, parsley, salt, and pepper.
Simmer baby, simmer. For 10 minutes.
While the tomato mixture is simmering, melt butter in a medium saucepan. Once it’s melted, add flour slowly while whisking like a mad woman. This prevents lumps. And preventing lumps means preserving sanity. So just whisk and don’t ask questions.
Ah ha! You just made a roux, the thickening agent for our bisque!
Now, slowly add milk and cream to the roux, while whisking whisking whisking! Keep stirring until it’s thickened a bit.
Add the cream mixture to the tomato mixture and stir to combine.
Pour your hot soup into a blender and blend it all up until it’s nice and silky smooth. Dang it, I forgot to take a photo! But it’s not hard to picture, right? Be careful to let some steam escape from inside the blender, or it could blow the lid right off! Seriously, not fun.
And your soup is done! Next up, the sandwich.
Slice up an onion.
Heat some oil in a sauté pan, and add onions with a pinch of salt. The salt helps the onions brown faster. Cook slowly until caramelized.
Get your ingredients ready: your bread (I used honey-whole wheat), grilled onions, mustard, mayonnaise, and pepper jack cheese.
Spread some butter on each slice of bread.
Flip the bread slices over. On one slice of bread, spread some mustard. On the other slice, spread some mayonnaise.
Add pepperjack cheese and onions.
Grill the sandwich on a skillet until melty and toasted.
Serve with the tomato bisque, dipping happily and reminiscing of old times.