Classic Grilled Cheese & Tomato Soup

The ultimate cold-weather comfort food combination

🍅 Homemade Tomato Soup Recipe (Makes 6–8 Bowls)

Ingredients:

  • 1 large onion
  • 1 fennel bulb (optional, or replace with another onion)
  • 1 stick (4 oz / 113g) butter (can use as little as 1/4 of that)
  • Black pepper
  • 1 teaspoon celery seeds (very optional)
  • 1/4 cup (30g) flour
  • 2 cans (28 oz / 800g each) whole peeled tomatoes (high quality, e.g., Muir Glen)
  • 1 cup (237 mL) white wine (optional)
  • Salt and water (to taste)
  • Sugar (if tomatoes aren't sweet enough)
  • Tomato paste (if tomatoes need more tomato flavor)
  • Chili Oil Garnish: Olive oil, chili flakes, and 1 garlic clove

Instructions:

  1. Roughly chop the onion and fennel bulb (reserve stalks and fronds for later).
  2. Melt the butter in a large pot over medium heat. Add the onion and fennel, cooking for a few minutes until they begin to soften.
  3. Grind in pepper and add the celery seeds.
  4. Stir in the flour and cook for a couple of minutes without letting it brown.
  5. Dump in the tomatoes and their juices. Use a potato masher to break up whole tomatoes and accelerate cooking.
  6. Stir in the white wine (if using). Simmer for at least 30 minutes, stirring and scraping the bottom occasionally.
  7. Make Chili Oil: In a small pan, combine 1/4 cup olive oil, chili flakes, and a crushed garlic clove. Heat on low until it gently sizzles, then let it infuse while the soup cooks.
  8. Puree the soup (an immersion blender works great). Add salt and water to taste, along with sugar, tomato paste, or vinegar to balance flavors.
  9. For ultra-smooth soup, push it through a sieve using a stiff spoon to discard vegetable fibers.
  10. Serve hot with a drizzle of chili oil and chopped fennel fronds on top.

🧀 Classic Grilled Cheese Recipe

Ingredients:

  • Softened butter (~1 tablespoon / 30g per slice of bread)
  • Pre-sliced white sandwich bread (e.g., Wonder Bread) or Rye bread
  • 2–3 slices of cheese per sandwich (American cheese works best for gooey texture)
  • A light dusting of garlic powder (optional secret touch)

Instructions:

  1. Liberally butter each slice of bread on one side.
  2. Heat a nonstick pan over medium heat. Place the first slice of bread in, butter-side down.
  3. Layer on 2–3 slices of cheese and dust with a little garlic powder.
  4. Top with the second slice of bread, butter-side up.
  5. Cover the pan with a lid or foil to trap steam and melt the cheese. Cook until the bottom is golden-brown.
  6. Flip, cover again, and cook until the second side is crispy and golden. Tip: Splash a tiny bit of water in the pan before covering to maximize cheese meltiness.
  7. Uncover and give it a few final flips to make sure both crusts are hot, dry, and extra crispy. Cut into triangles and serve immediately with your hot tomato soup!