# Grilled Cheese and Tomato Soup

A comforting meal of grilled cheese sandwiches and homemade tomato soup, perfect for a gloomy day.

- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 1 big sweet onion
- 1 shallot
- little pieces garlic
- olive oil
- salt
- pepper
- sprinkle sweet paprika
- little dice sweet onion
- 2 cloves of garlic
- generous amount tomato paste
- little chicken stock
- roasted veg
- hit chicken stock
- heavy cream
- Parmesan Reggiano
- little pieces roasted garlic
- some basil
- toasted pine nuts
- lemon zest
- lemon juice
- vinegar
- dibblet Dijon
- oil
- extra sharp white cheese
- sliced white American cheese
- bit basil aioli
- butter
- American cheese
- sharp cheddar cheese
- heavy cream
- basil sprig

## Instructions

1. Wrap garlic, little pieces of shallot, olive oil, salt, and pepper in a pouch. Add a sprinkle of sweet paprika.
2. Roast the garlic pouch in the oven at 375 degrees until soft.
3. Dice the sweet onion.
4. Chop a couple of cloves of garlic.
5. Saute the diced onions in a pot until soft.
6. Add chopped garlic, salt, pepper, and a generous amount of tomato paste to the pot. Caramelize the tomato paste.
7. Deglaze the pan with a little chicken stock, scraping all the brown bits off the bottom.
8. Add the roasted vegetables to the pot with the caramelized onions and tomato paste.
9. Add another hit of chicken stock to the pot.
10. Blend the soup with an immersion blender until smooth.
11. Stir in heavy cream for sweetness.
12. For the aioli, combine Parmesan Reggiano, roasted garlic, basil, toasted pine nuts, lemon zest, lemon juice, vinegar, a dibblet of Dijon, salt, and pepper.
13. Slowly add oil to the aioli mixture while blending to thicken it.
14. Grate extra sharp white cheese and have sliced white American cheese ready.
15. Spread a dollop of basil aioli in a thin layer on a slice of bread.
16. Melt butter in a pan over medium-low heat.
17. Place the bread with the aioli side down in the pan.
18. Add American and sharp cheddar cheese on top of the bread.
19. Place another slice of aioli-spread bread on top to form the sandwich.
20. Cook the grilled cheese low and slow.
21. Add more butter to the pan.
22. Flip the grilled cheese and continue cooking until golden brown and the cheese is melted.
23. Garnish the soup with a little heavy cream and a basil sprig.

## Equipment

- oven
- pot
- immersion blender
- pan
- stove

## Tips

- Don't throw away the top pieces of shallot for flavor.
- Caramelizing tomato paste adds depth of flavor.
- Deglaze the pan with chicken stock to scrape up brown bits.
- Cook grilled cheese low and slow for best results.

## Source

- Original video: https://www.tiktok.com/t/ZP8fRLCht/
- Recipe page: https://www.cliprecipe.com/recipe/7f4f4ac8-f528-489e-a22e-1a4b9a47ce28
- Extracted: 2026-01-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt