Tomato Soup with Bacon Grilled Cheese

Very fast dinner for one (and half) from Martha Stewart’s Everyday Food Magazine.


1 teaspoon extra-virgin olive oil
1/2 small yellow onion, diced small (1/4 cup)
1 small garlic clove, minced
coarse salt and ground pepper
1 can (14.5 ounces) whole peeled tomatoes, torn
1 tablespoon heavy cream
2 slices of bacon
2 slices sandwich bread
1 ounce cheddar, grated (1/3 cup)


In a small pot, heat oil over medium-high. Add onions and cook until translucent, 5 minutes. Add garlic, season with salt and pepper, and cook until fragrant, 30 seconds. Add tomatoes with juice and bring to a boil. Reduce to a simmer; cook until onions are soft, 15 minutes. Transfer to a blender with cream; puree until smooth.

In a skillet (I used heavy grill pan), cook bacon over medium-high until browned and crisp, 1-2 minutes; drain on paper towels. Remove pan with fat from heat. Layer 1 bread slice with half the cheese, bacon and rest of the cheese; top with the second bread slice. Return pan to heat. Cook sandwich until cheese is melted the bread is browned, 4 minutes, flipping once.

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