Grilled Cheese with Quick Tomato Soup

The lunch counter classic, golden grilled cheddar sandwiches with a pot of quick tomato soup for dunking.

Serves 2 Prep 10 min Cook 20 min Meal Lunch

Why it fits: The sandwiches use gluten-free bread and the soup is built on gluten-free stock rather than regular bouillon, which often contains wheat or barley. Cheese, tomatoes and butter are naturally safe.

Ingredients

1 tbsp olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 can (796 mL) crushed tomatoes
1 cup gluten-free vegetable stock
1 tsp sugar
1/2 tsp dried basil
Salt and pepper to taste
4 slices gluten-free bread
2 tbsp butter, softened
1 cup grated old cheddar

Method

Heat the oil in a pot over medium heat. Cook the onion 4 minutes, add the garlic for 30 seconds, then add the tomatoes, stock, sugar and basil.
Simmer the soup 10 minutes, then season with salt and pepper. Blend until smooth if you prefer.
Butter the outside of each bread slice, fill with cheddar and grill the sandwiches in a pan over medium heat, 3 minutes per side, until golden and melty.
Slice the sandwiches and serve with the hot soup for dunking.

Swaps and notes: Grill in a clean pan rather than a press that has held wheat bread. Any good melting cheese works.