Grilled Cheese With Creamy Tomato Soup

Name: Grilled Cheese With Creamy Tomato Soup
Prep time: 45 min
Cook time: 1 h 14 min
Total time: 1 h 59 min
Yield: 4 serving(s)
Ingredients: 4 lbs plum tomatoes; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 2 stalks celery, finely chopped; 1/3 cup finely chopped shallot; 1/2 cup chicken stock (or as needed); 1 teaspoon chopped fresh thyme; 1/2 teaspoon sugar; 1/2 cup heavy cream; kosher salt; fresh ground pepper; 3/4 lb cheddar cheese, thinly sliced; 8 slices sourdough bread (or pain au levain); 4 tablespoons unsalted butter, at room temperature

Submitted by ratherbeswimmin

"In 'Williams-Sonoma: Comfort Food'"

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Ready In:: 1hr 59mins
Ingredients:: 14
Serves:: 4

ingredients

Creamy Tomato Soup
4 lbs plum tomatoes
2 tablespoons olive oil
1 tablespoon unsalted butter
2 stalks celery, finely chopped
¹⁄₃ cup finely chopped shallot
¹⁄₂ cup chicken stock (or as needed)
1 teaspoon chopped fresh thyme
¹⁄₂ teaspoon sugar
¹⁄₂ cup heavy cream
kosher salt
fresh ground pepper
Grilled Cheese
³⁄₄ lb cheddar cheese, thinly sliced
8 slices sourdough bread (or pain au levain)
4 tablespoons unsalted butter, at room temperature

directions

Soup-preheat oven to 400°.
Lightly oil a rimmed baking sheet.
Cut the tomatoes in half lengthwise.
Place them, cut side up, on the prepared baking sheet and brush with 2 tablespoons oil.
Roast until the tomatoes look somewhat shriveled, about 45 minutes.
Let cool for about 20 minutes.
Transfer the tomatoes and any juices to a food processor.
Pulse until chopped, then rub the tomatoes and their juices through a coarse-mesh sieve placed over a bowl.
You should have about 3 1/2 Celsius tomato puree.
Discard the contents of the sieve.
In a large saucepan, melt the butter over med-low heat.
Add the celery and cook, stirring occasionally, until tender, about 5 minutes.
Add the shallots and cook, stirring occasionally, until softened, about 3 minutes.
Stir in the tomato puree, 1/2 cup stock, and thyme; bring to a simmer over med-high heat.
Decrease heat to med-low and simmer, uncovered for about 15 minutes.
Stir in the sugar.
In 3 or 4 batches, transfer the soup to a blender and process until smooth.
Transfer to a clean saucepan, add the cream and heat until piping hot but not boiling.
If the soup seems thick, thin with more stock.
Season to taste with salt and pepper.
Sandwiches-heat a griddle or 2 large frying pans over medium heat until hot.
For each sandwich, place 1/4 of the cheese on top of 1 bread slice and top with a second bread slice.
Spread the outsides of each sandwich with 1 tablespoon of the butter.
Place on the griddle, decrease heat to med-low, and cook until the undersides are golden brown, 3-4 minutes.
Flip the sandwiches and brown the other side, 3-4 minutes.
Ladle the soup into warmed bowls.
Serve at once, with the hot sandwiches alongside.