Grilled cheese and tomato soup are one of those food combos that makes a strong impression on all of our generations. However, have you ever wondered why are grilled cheese and tomato soup a thing? If you are curious about the answer, as well as looking for an easy classic recipe for this couple. Let’s continue reading this article with Sunset Bar and Grill!
1. Why are grilled cheese and tomato soup a thing?
Because of its economy, both dishes are very cheap items. The second is nutrition, which can be more perfect with a combination of starch from bread, fat from cheese and vitamin C from tomatoes. And finally, their taste is really amazing!
One of those perfect childhood combos that you and I can both remember is grilled cheese with tomato soup. This duo is almost always featured on the school canteen menu. There are many reasons for this combination. Therefore, cheese and tomato soup are a combo with each other.
Grilled cheese sandwich and tomato soup is the classic childhood combo
The history of grilled cheese and tomato soup
The original grilled cheese sandwich recipe was made by mixing grated cheese with a binder, such as a salad dressing, white sauce or mustard, and toasting the sandwich between two slices of avocado bread. They’re called “Grilled Cheese Bread.”
During World War I, the United States Army purchased 6 million pounds of Kraft cheese. During World War II, Navy chefs prepared countless “American cheese sandwiches” for hungry seafarers.
Families during the recession found processed cheese to be a cheap and filling meal. Kraft sold nearly 8 million boxes of its macaroni and cheese during the recession, according to a marketing campaign that you can feed a family of four for 19 cents. School cafeterias bought cans of tomato soup to go with cheese toast to meet the Vitamin C and protein needs of school lunches, leading to the classic childhood combination.
More reasons for the classic combo
Grilled cheese and tomato soup. Few culinary combinations seem to soothe the soul so much. Take a bite of a chewy, greasy sandwich and a sip of soup (or even better, dip the sandwich in soup). And you’ll be instantly transported back to your childhood. While this dynamic duo is a great year-round comfort food. It looks especially delicious when the outside temperatures start to drop.
Around the world, cooking cheese and bread together is an ancient tradition found in different cultures. However, the grilled cheese sandwich as we know it today seems to have originated in the 1920s, after American cheese and sliced bread became widespread.
A dumpling version of a grilled cheese sandwich called the Cheese Dream became popular during the Great Depression because its ingredients were so cheap. Grilled cheese had another surge in prices after the Second World War. Soldiers returned home with a fondness for sandwiches, a staple of the government-issued menu during the war.
While grilled cheese sandwiches are delicious, there is no better companion than tomato soup. No one seems to know where or when this association originated. But it has become a quintessential part of American life, especially in the fall and winter. It’s not hard to see why. The tomato’s acidity creates the perfect foil for rich cheeses. And the crunch of the toast provides a nice textural counterpoint.
2. Grilled cheese sandwich and tomato soup recipe
A classic recipe of grilled cheese sandwich and tomato soup
Ingredients
For tomato soup
- 1½ kg (3lbs) Tomatoes Use ripe, seasonal tomatoes or substitute with whole canned tomatoes.
- 2 tablespoons balsamic vinegar.
- 2 tablespoons of olive oil.
- 1 tablespoon sugar.
- 1 teaspoon salt.
- 2 small red onions.
- 2 cloves minced garlic.
- ½ cup basil leaves.
- 2 tablespoons tomatoes.
- 8 cups vegetables / braised chicken.
- ½ cup of ice cream.
- salt & pepper to taste.
- fresh basil leaves to serve.
For grilled cheese sandwich
- 2 slices of bread/person.
- 2 cups grated mozzarella.
- 2 cups grated mature cheddar butter.
Directions
- Preheat the oven to 200°c.
- Place the tomatoes (if using canned tomatoes, add the juice) to the roasting tray and add the Balsamic, olive oil, sugar, and salt. Stir the mixture well and place in the oven for 25-30 minutes until the tomatoes are crushed and begin to caramelize.
- In a large pot, sauté the onions in a little olive oil until they turn clear and fragrant. Add garlic and basil and sauté for another minute.
- Add the roasted tomatoes and sugar. Stir all ingredients and add water.
- Lower the heat and cover the pot. Leave on low heat for 10 minutes.
- Remove the pot from the heat and mix the soup well.
- Add cream and season to taste.
- To make a grilled cheese sandwich, mix mozzarella cheese with cheddar cheese. Add ½ cup of cheese to half of the bread slices. Sandwich with the remaining bread. Butter the sides generously.
- Heat over a non-stick pan, over medium heat until cheese melts and bread is golden brown on both sides.
- Serve tomato soup with cream and fresh basil leaves with grilled cheese.
You can drink the tomato soup while eating grilled cheese sandwich for a better taste
3. Tips for a thick tomato soup
Let the soup simmer and reduce the water to thicken, but if you want a thicker result, mix 1-2 teaspoons of cornstarch with a few teaspoons of water and stir into soup. Leave on low heat until thickened.
Alternatively, you can add some cubed potatoes to the onions and let the onions cook completely. The mixed potatoes will thicken the soup without adding any thickeners.
- Always freeze before adding ice cream. Let the mixed soup cool to room temperature. Transfer to a freezer-safe jar, box, or bag and seal. Freeze for up to 4 months. Thaw completely before adding cream and reheating.
- This soup can be made 3 days in advance. Store chilled soup in the refrigerator and reheat over medium heat before serving.
4. Tips for crunchy and golden grilled cheese sandwich
The perfect grilled cheese sandwich is when the outside has a golden, toasted, almost crispy crust that, when bitten in, results in softer bread and melted cheese in the middle. Here are some tips for making perfect grilled cheese sandwiches.
- For a nice, golden crust, sliced white bread is the best to use on grilled cheese sandwiches. My favorite Island toasts are the Portofino European Bakery, or the Island Bakery premium white bread.
- If you’ve baked your own white bread or purchased an unsliced loaf for a sandwich, cut it to the same thickness as the store-bought sliced white bread. If you cut too thickly, the cheese will take a long time to melt and you’ll overcook the bread.
- Cover and coat the bread with butter to ensure that the entire slice turns golden brown as it bakes. Some people really like the toast to be toasted with mayonnaise instead of butter. That mayonnaise makes the bread yellow when it’s baked, but I’m old and still prefer butter.
- Cook the bread in a skillet or griddle over medium heat. Moderate heat will ensure that the outside of the bread slowly browns, while the cheese in the center has a chance to heat up and melt.
Final Thoughts
Hopefully, after this article, you have understood why are grilled cheese and tomato soup a thing. That could be because they have the perfect combination of nutrients. Or maybe it’s because history has proven that a lot of people love this combo. Sometimes it’s simply because it’s delicious. And you, which opinion do you agree with the most? Please share with us your thoughts!
>>> See more: Stomach Ache After Eating Chicken: Real Reasons & Treatment