Name: Creamy Tomato Soup with Grilled Cheese Soldiers
Total time: 30 min
Ingredients: 1/4 cup Extra virgin olive oil; 1 cup Yellow onion, diced, from 1 medium or 2 small; 1 tbsp Calabrian chili paste, or 1/2 teaspoon red pepper flakes; Salt and pepper, to taste; 2-4 clove Garlic, smashed, peeled, and minced; 26 oz Canned crushed tomatoes; 2 cup Low-sodium chicken or vegetable broth; 4 sprig Thyme; 1/2 cup Heavy cream or milk; 8 slice Sourdough bread; 2 cup Compte cheese, shredded (or Gruyere, or aged cheddar, or a mix); 1/2 cup Parmesan, grated; 4 tbsp Unsalted butter, plus more for frying; Salt; Black pepper

Method

5 steps. Tap one to mark it done.

Place a 4-quart pot or Dutch oven on medium heat to begin the soup. Pour in the olive oil; once it is shimmering and hot, toss in the yellow onion along with the Calabrian chili paste or red pepper flakes. Throw in a pinch of salt. Sauté, stirring frequently, until the onions turn very soft, which takes about 10 minutes. Incorporate the garlic and cook for an additional 1 minute. Pour in the crushed tomatoes, chicken or vegetable broth, and 3 sprigs of thyme. Allow the mixture to reach a boil, then reduce heat to simmer for 20 minutes.
Using caution, purée the soup in batches with a standard blender, or use an immersion blender until the texture is completely smooth and velvety. Pour the puréed soup back into your pot. Season with salt and pepper to taste. Stir in the heavy cream or milk, then gently warm the mixture over low heat. Should the liquid bubble and sputter, position a lid slightly ajar over the pot.
In the meantime, warm a skillet over medium-low to medium heat to prepare the grilled cheese. Allow the pan to become thoroughly hot. Coat one side of 4 slices of sourdough bread with approximately 1/2 tablespoon of butter. Move swiftly to melt a tiny knob of butter and scatter a tablespoon of Parmesan in two spots inside the pan, then place a slice of bread on top, buttered side facing down. Spread 1/2 cup of Compte cheese over it, followed by a second bread slice with its buttered side facing up. Toast for 3 to 4 minutes. Slide a spatula underneath to gather any loose cheese and lift the sandwich from the skillet. Add one more tiny knob of butter and another tablespoon of Parmesan to the pan. Return the sandwich to the pan with its un-toasted, buttered side facing down. Toast for another 3 to 4 minutes.
Follow the same steps to cook the remaining sandwiches.
Cut the slightly cooled grilled cheese into 1-inch strips. Spoon the soup into bowls, decorate with the leftover thyme sprig leaves, and present with the grilled cheese soldiers on the side.