Tomato Soup with Grilled Cheese

Before You Start

Add the cream after blending, off the heat.

Cook the sandwiches over medium heat.

If the soup tastes sharp, add a pinch of salt.

Cut the sandwiches into strips for dipping.

Cooking Tomato Soup with Grilled Cheese

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1. Melt 30 g butter in a pan and cook the onion for 5 minutes. Add the garlic for 30 seconds.

   Mark done Start 5 min timer

2. Add the tomatoes, stock, salt and pepper. Simmer for 15 minutes.

   Mark done Start 15 min timer

3. Meanwhile butter the bread, fill four sandwiches with the cheddar and cook each for 3 minutes on each side over medium heat.

   Mark done Start 3 min timer

4. Blend the soup until smooth, stir in the cream and reheat gently. Serve with the sandwiches cut into strips.

   Mark done

After You've Cooked It

Soup keeps in the fridge for 3 days. Sandwiches are best made fresh.

Ingredient Swaps

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve Alongside

• Crisp apple
• Green salad
• Pickles
• Hot chocolate

Still Wondering?

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.