Grilled Cheese Sandwiches with Tomato Soup
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Ingredients
- 8 sourdough bread
- 200 g mature cheddar, grated
- 40 g butter
- 800 g tinned chopped tomatoes
- 1 onion, diced
- 2 garlic cloves
- 300 ml vegetable stock
- 50 ml double cream
- 1 tsp dried mixed herbs
Nutrition (per serving)
- Calories
- 631 kcal
- Protein
- 24.3 g
- Carbohydrate
- 55.1 g
- of which sugars
- 11 g
- Fat
- 33.5 g
- of which saturates
- 20.3 g
- Fibre
- 5.1 g
- Salt
- 2.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little of the butter in a pot and cook the onion and garlic cloves for 6-7 minutes. Add the tinned chopped tomatoes, vegetable stock and dried mixed herbs, and simmer for 15-18 minutes.
- 2
Blitz the soup until smooth, then stir in the double cream.
- 3
Butter the sourdough bread slices on the outside and fill with the mature cheddar cheese.
- 4
Toast the sandwiches in a dry pan for 2-3 minutes on each side until golden and the cheese has melted.
- 5
Serve the grilled cheese sandwiches with the tomato soup for dipping.
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