Tomato Soup with Bacon Grilled Cheese
This classic combo stirs pesto (or salsa verde) into the tomato soup and adds bacon to the grilled cheese sandwich for an ideal lunch or dinner for one.
- Servings: 1
Source: Everyday Food, March 2011
- 1 teaspoon extra-virgin olive oil
- 1/2 small yellow onion, diced small (1/4 cup)
- 1 small garlic clove, minced
- Coarse salt and ground pepper
- 1 can (14.5 ounces) whole peeled tomatoes, torn
- 1 tablespoon heavy cream
- 2 slices bacon
- 2 slices sandwich bread
- 1 ounce cheddar, grated (1/3 cup)
- Fresh pesto or Salsa Verde (optional)
In a small pot, heat oil over medium-high. Add onion and cook until translucent, 5 minutes. Add garlic, season with salt and pepper, and cook until fragrant, 30 seconds. Add tomatoes with juice and bring to a boil. Reduce to a simmer; cook until onions are soft, 15 minutes. Transfer to a blender with cream; puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season to taste.
In a skillet, cook bacon over medium-high until browned and crisp, 10 minutes; drain on paper towels. Remove pan with fat from heat. Layer 1 bread slice with half the cheese, bacon, and rest of cheese; top with second bread slice. Return pan to heat. Cook sandwich until cheese is melted and bread is browned, 4 minutes, flipping once. Serve with soup, topped with pesto if desired.