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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

75 Ratings
  • 5 star values: 24
  • 4 star values: 28
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
04/10/2013
This was simple, quick, and delicious! A friend requested that I make this recipe for him and I refused at first because I have never liked tomato soup. Turns out it's just canned tomato soup that I dislike. This version is amazing!