Quick Tomato Soup With Grilled Cheese
, 4 servings
Torn canned tomatoes simmered with onion and butter, blended smooth, served with mayo-crisped mozzarella grilled cheese.
| 1 (800 g) can whole peeled tomatoes | Tear tomatoes, add broth | Add onion, butter, oregano, sugar, season | Simmer covered 15-20 min | Blend soup, season; serve with halved sandwiches |
| 180 ml chicken or vegetable broth, plus more as needed | ||||
| 1 large yellow onion, coarsely chopped | ||||
| 55 g unsalted butter (for the soup) | ||||
| 1 1/2 tsp dried oregano (for the soup) | ||||
| 1 tsp granulated sugar | ||||
| Salt and black pepper | ||||
| Mayonnaise | Mayo bread, add cheese & oregano | Fry in butter 2-3 min | Add butter, flip, cook 1-2 min | |
| 8 slices brioche or milk bread, crusts removed | ||||
| 115 g shredded low-moisture mozzarella (4 oz) | ||||
| 1/4 tsp dried oregano (for the sandwiches) | ||||
| 1 tbsp unsalted butter (to start the skillet) | ||||
| 1 tbsp unsalted butter (to flip the sandwiches) |
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