Classic Grilled Cheese and Creamy Tomato Soup

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Creamy Tomato Soup

1. Roughly chop the yellow onion and smash the 4 garlic cloves. 4 min
2. Melt 2 tablespoons unsalted butter in a large heavy-bottomed pot over medium heat, then add the onion and cook, stirring occasionally, for 6 minutes until softened and translucent. 6 min
3. Timing-sensitive step. Add the smashed garlic and 2 tablespoons tomato paste and cook, stirring constantly, for 2 minutes until the paste darkens slightly and the garlic is fragrant. 2 min
4. Pour in both 28-oz cans of San Marzano tomatoes with their juices and 1½ cups chicken broth, then stir in 1 teaspoon sugar, ½ teaspoon dried basil, 1 teaspoon kosher salt, and ½ teaspoon black pepper. 2 min
5. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the tomatoes have broken down. 20 min
6. Use an immersion blender to purée the soup directly in the pot until completely smooth, about 1 minute, then stir in ½ cup heavy cream. 3 min
7. Taste the soup and adjust seasoning with kosher salt and black pepper as needed, then reduce heat to low to keep warm until the sandwiches are ready. 2 min
8. Ladle the soup into 4 bowls and garnish with fresh basil leaves (optional) just before serving. 2 min

Classic Grilled Cheese Sandwichesside

1. Thinly slice or grate 8 ounces of sharp cheddar and have the 4 ounces of American cheese slices ready; spread 4 tablespoons softened unsalted butter evenly across one side of each of the 8 bread slices. 5 min
2. Heat a large skillet or griddle over medium-low heat for 2 minutes until evenly warm. 2 min
3. Place 2 bread slices butter-side down in the skillet, layer each with a quarter of the cheddar and a quarter of the American cheese, then top with another bread slice butter-side up.
4. Timing-sensitive step. Cook the sandwiches for 4–5 minutes on the first side, pressing gently with a spatula, until the underside is deep golden brown — adjust heat down if browning too fast. 5 min
5. Timing-sensitive step. Flip each sandwich and cook for another 3–4 minutes until the second side is golden and the cheese is fully melted; repeat with the remaining 2 sandwiches. 4 min
6. Transfer the sandwiches to a cutting board, let rest for 1 minute, then slice each diagonally and serve immediately alongside the tomato soup. 2 min