FacebookTwitterPinterestEmail

Classic Grilled Cheese and Tomato Soup

Yield
2 servings
Active Time
Total Time
Nothing fancy, just welcoming and traditional.

Ingredients

  • For soup:
  • 1 cup canned tomato sauce
  • 1 cup canned crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Tabasco® or to taste
  • Salt and pepper to taste
  • Scallion slices, optional
  • For sandwich:
  • 1 tablespoon butter, softened
  • 4 slices sourdough bread
  • 4 slices (about 3/4 ounce each) Roth Prairie Sunset®Cheese
  • 1 avocado, sliced

Method

  1. Combine tomato sauce, crushed tomatoes, Worcestershire and Tabasco in saucepan; stir to blend. Bring to boil over medium heat; reduce heat and season to taste.  Keep hot.
  2. Heat heavy skillet over medium. Butter 1 side of bread slices.  Place 2 slices, butter-side-down, in hot skillet.  Arrange Roth Prairie Sunset and avocado slices over bread. Close sandwiches, placing top butter-side up.
  3. Grill until bottom slice is toasted and cheese begins to melt, about 2 minutes.  Flip sandwiches and grill until cheese is fully melted and bread is toasted.
  4. Ladle soup into bowls; scatter scallion slices over, if desired.  Plate the sandwich. Corn chips are a good accompaniment