Grilled Cheese and Tomato Soup

Ingredients

• 8 gSliced whole wheat bread
• 200 gOld cheddar, shredded
• 60 gSalted butter
• 1 canCanned crushed tomatoes
• ½ mediumYellow onions, minced
• 500 mlVegetable broth (low sodium)
• 60 ml2% milk
• 15 mlOlive oil
• 5 gSalt
• 2 gGround black pepper

Method

1. Mince the 125 g yellow onion. Heat 15 ml olive oil in a medium pot over medium heat. Add the minced yellow onion and cook until softened, about 5 minutes.⏱ 5 min timer in cook mode
2. Stir in the 796 ml can of crushed tomatoes, 500 ml vegetable broth, 5 g salt, and 1 g black pepper. Bring to a simmer, then reduce heat to low, cover, and let simmer for 10 minutes to allow flavors to meld.⏱ 10 min timer in cook mode
3. While the soup simmers, prepare the grilled cheese sandwiches. Spread the 60 g butter evenly on one side of each of the 8 slices of bread (about 7 g, or 1½ teaspoons, per slice).
4. Make 4 sandwiches: place 4 slices of bread, butter-side down, in a large skillet or on a griddle over medium heat. Top each with 50 g shredded cheddar cheese and then with another slice of bread, butter-side up. Cook for 3-4 minutes per side, until the bread is golden brown and the cheese is melted and bubbly. If your pan holds only two sandwiches, cook them in two batches.⏱ 14 min timer in cook mode
5. Remove the soup from heat. For a smoother soup, carefully use an immersion blender to blend the soup until desired consistency. Stir in 60 ml milk and 1 g black pepper.
6. Serve the hot tomato soup immediately with the grilled cheese sandwiches.