Truffled Grilled Cheese with Tomato Soup

With Swiss and Cheddar on Sourdough

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Vegetarian
A note about serious food allergies

Imagine you’re enjoying the very last bite of a grilled cheese sandwich epically enhanced with the heady aroma of truffle oil, when you discover there is still some tomato soup left. Dunk-able basil-spiked soup, just SITTING there. Well, the top minds at Home Chef have a solution - extra grilled cheese! That extra half sandwich per person will carry you though the remaining soup. Our long national nightmare is over - thanks, extra sandwich!

In Your Box (serves 2)

  • 1 Green Onions
  • 2 Garlic Cloves
  • 14 oz. Crushed Tomatoes
  • 2 tsp. Sugar
  • 1½ tsp. Dried Basil
  • Info
    1 tsp. Gluten-Free Minor's Vegetable Base
  • Info
    6 Sourdough Bread Slices
  • ½ fl. oz. Truffle Oil
  • Info
    2¼ oz. Swiss Cheese Slices
  • Info
    2¼ oz. Cheddar Cheese Slices
  • Info
    2 oz. Sour Cream Packets (2 oz.)
  • Nutrition (per serving)

  • Calories
    900
  • Carbohydrates
    72g
  • Fat
    50g
  • Protein
    35g
  • Sodium
    1170mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Throughly rinse produce and pat dry. Trim and thinly slice green onion. Mince garlic.

  • Step 2 - Cook the Garlic
    2

    Cook the Garlic

    Have tomatoes set up (in the next step) at your cooking station to prevent garlic from getting overcooked - adding them quickly will cool the pot down. Heat 1 tsp. olive oil to a medium pot over medium heat. Add garlic to the pan and cook for 30-45 seconds, or until fragrant.

  • Step 3 - Add the Tomatoes
    3

    Add the Tomatoes

    Add canned tomatoes, sugar, basil, vegetable base, and 1 cup of warm water to pot. Bring to a boil, reduce to a simmer, and cook for 8-10 minutes.

  • Step 4 - Cook the Grilled Cheese
    4

    Cook the Grilled Cheese

    While the soup is cooking, heat 2 tsp. olive oil in medium pan over medium heat. Brush one side of sourdough bread slices with truffle oil. Place a piece each of Swiss cheese and cheddar cheese between two slices of bread, truffle oiled-sides in. Add sandwiches to pan and cook for 3-4 minutes on each side, or until golden brown and cheese is melted.

  • Step 5 - Add the Sour Cream
    5

    Add the Sour Cream

    Turn off heat. Slowly stir half of the sour cream into the soup (reserving remaining for garnish.) Season with a pinch of salt and pepper. Gently stirring in sour cream off heat prevents it from separating or "breaking", and makes for a smooth and enriched sauce.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place equal amounts of tomato soup into two soup bowls. Garnish with a dollop of sour cream and green onions. Cut grilled cheese sandwiches in half and stack three halves per serving next to soup.