Tomato Soup and Grilled Cheese Recipe

Sauté the minced shallot, the minced garlic clove, and the red pepper cut into thin strips in olive oil for 10 minutes.

Pour in the tomato juice and leave to simmer for 10 minutes.

While simmering the soup, start by preparing the filling for your grilled cheese sandwiches. In a bowl, combine the grated cheddar cheese, sliced tomatoes, chopped red onion, and sliced black olives. Mix them together to create a flavorful and colorful filling.

Lay out 3 slices of bread on a clean surface. Divide the cheese and veggie filling equally among the 3 slices, spreading it evenly.

Place the remaining 3 slices of bread on top of the filling to create sandwiches.

In a skillet or griddle, heat half of the butter (1 tbsp) and olive oil over medium heat.

Once the butter is melted and the skillet is heated, carefully place the sandwiches in the skillet. Cook for about 3-4 minutes on each side or until the bread is golden brown and the cheese is melted. You can press the sandwiches down gently with a spatula to help the cheese melt.

While the sandwiches are cooking, you can spread a bit of butter on the top side of each sandwich.

Once both sides are golden brown and the cheese is melted, remove the sandwiches from the skillet.

Allow the sandwiches to cool for a minute before cutting them in half.

Add the tomato puree and the cream to the simmering soup. Mix everything.

Season with 1 pinch of salt and pepper; then dry toast the pine nuts. Gently place them on the soup; then sprinkle with basil.

Pair your sandwich and soup for a comforting meal!