A cold-weather comfort classic, our jazzed up version of a grilled cheese has both smoked and aged cheddar with thin slices of red onion on sourdough, and a side of grainy mustard for dipping. Suitably paired with a warming soup of fire-roasted tomatoes, garlic, rosemary, thyme, balsamic, and basil.
Tip: If you prefer a smoother soup, use an immersion blender to blend for a minute before serving.
Prepare Tomato Soup
Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a medium sized pot over medium. Saute onions for about 5 minutes, or until tender and translucent. Add garlic and herb blend, stir and cook for 1 minute. Add balsamic vinegar and tomato paste, and stir for 1 minute. Add fire roasted tomatoes, vegetable stock cube, 1 1/2 cups (3 cup for 4 servings) of water, and red pepper flakes to taste. Stir well. Wash and chop basil leaves and add to pot. Bring to a simmer and let cook for about 12-15 minutes. Season with salt and pepper to taste.
Prepare Grilled Cheese
Heat a large skillet over medium. Butter one side of the sliced sourdough bread and place slices butter side down on a cutting board. Divide cheese blend onto bottom slices of bread along with red onion. Close the sandwiches so the butter is on the outside of both sides. Place into the skillet and slowly cook until the bottom side is crispy and golden, about 3-4 minutes. Turn over with a spatula and press down firmly on the top side. Place a lid on the skillet, vented slightly. This will help the cheese melt but let moisture out to preserve that crunch.
Divide tomato soup into bowls and place sandwiches cut diagonally on a plate. Serve with a side of grainy mustard to dip if you like. Enjoy!