Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Tomato Soup with Bacon Grilled Cheese 3.9 (75) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 16, 2016 Print Rate It Share Share Tweet Pin Email Servings: 1 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. Ingredients 1 teaspoon extra-virgin olive oil ½ small yellow onion, diced small (¼ 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 (⅓ cup) Fresh pesto or Salsa Verde (optional) Directions 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. Rate it Print