Cheese melt
tomato soup, cheddar and gruyère sandwich
Makes 2 servingsSimmer 20min
Comfort food classic.
Tomato soup
Ingredients
Method
Step 1
Heat the olive oil or butter in a saucepan over medium-low heat. Add the onion with a pinch of salt and cook for 6 minutes until soft, without browning.
- 1small onion, finely chopped
- 15golive oil or butter
- Salt and black pepper
Step 2
Add the garlic and tomato paste and cook for 1 minute.
- 2garlic cloves, minced
- 15gtomato paste
Step 3
Add the tomatoes, beef stock, water and black pepper. Simmer uncovered for 20 minutes, stirring occasionally.
- 400gcan whole peeled tomatoes
- 120mlmild beef stock
- 120mlwater
Step 4
Blend until completely smooth.
Step 5
Stir in the cream and basil. Warm gently without boiling.
- 60mlheavy cream
- Small handful fresh basil, chopped
Step 6
Adjust the salt, pepper and sugar. Add a little water if the soup is too thick.
- ½ tspsugar, optional
Cheddar and Gruyère melts
Ingredients
Method
Step 1
Mix the grated cheeses and divide between two sandwiches.
- 100gmature cheddar, grated
- 60gGruyère, grated
Step 2
Butter the outsides of the bread.
- 4thick slices of sourdough or toast bread
- Softened butter
Step 3
Place the sandwiches in a cold or barely warm frying pan. Cook over medium-low heat for 4 minutes per side, pressing gently with a spatula.
Step 4
If the bread browns before the cheese melts, lower the heat and cover the pan for 2 minutes.
Step 5
Rest for 1 minute, cut diagonally and serve immediately with the soup.