Grilled Cheese and Tomato Soup

Ingredients

• 8 slices sourdough bread
• 4 oz sharp cheddar cheese, shredded
• 4 oz mozzarella cheese, shredded
• 2 tbsp unsalted butter, softened
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 cups canned crushed tomatoes
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt to taste
• Fresh parsley, chopped for garnish

Instructions

1. In a small bowl, mix shredded cheddar, mozzarella, dried thyme, garlic powder, and black pepper.
2. Spread softened butter on one side of each slice of sourdough bread.
3. Heat a large skillet or griddle over medium heat.
4. Place 4 slices of bread butter-side down in the skillet.
5. Sprinkle cheese mixture evenly over the bread slices in the skillet.
6. Top with remaining 4 slices of bread, butter-side up.
7. Cook for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes until cheese is melted and bread is golden.
8. Remove sandwiches and let rest for 2 minutes before cutting into quarters.
9. In a saucepan, heat olive oil over medium heat and sauté minced garlic for 30 seconds.
10. Add crushed tomatoes and simmer for 10 minutes.
11. Stir in heavy cream and simmer for 5 more minutes. Season with salt to taste.
12. Serve grilled cheese sandwiches with tomato soup, garnished with fresh parsley.