The Pembrooke’s Tomato Soup and Grilled Cheese

I find the purest love in comfort food. I remember tomato soup and grilled cheese sandwiches on meatless Friday nights in the winter when I was a girl. It’s a perfect pairing—the creamy smooth soup and the crunchy toasted bread surrounding the soft gooey cheese. Often, I prefer these simple hearty dishes over something fancy. Such an easy preparation yields the most wonderful treat. The endless possibilities of a grilled cheese sandwich tantalizes the imagination. Here, a mild soft Fontina is paired with sharp provolone on thick sourdough bread. Of course American cheese and sliced tomato on white bread works wonders too. 

The Pembrooke’s Creamy Tomato Soup with Grilled Cheese

Tomato Soup

Serves 4

2 tablespoons unsalted butter

1/4 cup chopped shallots

1 28-ounce good-quality canned tomatoes

2 cups chicken stock

2 teaspoons Kosher salt

1/4 teaspoon ground pepper

3/4 cup heavy whipping cream

Fresh basil leaves

In a large pot, melt butter over medium heat. Add shallots and sauté until they are soft, about two minutes. Add tomatoes, chicken stock and salt and pepper. Bring to a boil and then reduce heat to medium low and simmer for ten minutes. With a hand-held mixer or by transferring to a blender, puree the soup. Return soup to the pot and add the cream. Add a pinch more salt if needed. Can be served immediately or reheated. Top with fresh basil before serving.

Grilled Cheese

One loaf of sourdough bread

12 ounces Fontina cheese

1/3 lb sliced sharp provolone

Salted butter

Slice sourdough bread into 8 one-inch thick slices. Add thin layers of Fontina and sharp provolone cheese. Butter both side of the bread and grill until each side is golden brown.