GOOD OLD-FASHIONED AMERICAN GRILLED CHEESE AND TOMATO SOUP

Good Old-Fashioned American Grilled Cheese and Tomato Soup image

Provided by Jeff Mauro, host of Sandwich King

Time 2h10m

Yield 4 servings

Number Of Ingredients 16

Ingredients

20 slices deli-sliced American cheese (yellow or white)
8 slices good, thick country white bread
8 tablespoons salted butter, at room temperature
Tomato Soup, recipe follows, for serving
2 tablespoons unsalted butter
1 yellow onion, minced
2 carrots, diced
1 stalk celery, diced
1/2 teaspoon crushed red chile flakes
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
2 tablespoons dry sherry
Two 28-ounce cans whole San Marzano tomatoes
2 bay leaves
1 cup chicken or vegetable stock
1/2 cup heavy cream

Steps:

Heat a large nonstick pan over medium-low heat. Place 5 slices* of cheese in between two slices of bread (two on each side and one in the middle). Spread about 1 tablespoon butter on each exterior side of the bread. Remember, crust-to-crust is a must. Repeat with the remaining ingredients. Place the first side in the pan (cooking in batches if necessary) and "dome" with an inverted large metal bowl or pan lid to create the proper vortex of heat. Cook until golden brown, 3 to 4 minutes, then flip and continue to cook until the cheese is gooey and bread is golden brown, 3 to 4 minutes more.
Cut, slowly separate and watch as the cascade of gooey good ol' American cheese catches the sunlight streaming through the kitchen window and throws a glow of warm orange light throughout your entire house. Repeat with the remaining sandwiches. Serve with the Tomato Soup.
*I know this sounds excessive, but it ensures the most possible ooey-gooeyness. If you're watching the intake, you can scale back to 3 slices.
Heat a large Dutch oven or soup pot over medium heat. Add the butter, onions, carrots, celery, chile flakes and a couple pinches of salt and pepper. Sauté until translucent, 10 to 12 minutes. Add the tomato paste and cook for an additional minute. Deglaze with the sherry while scraping up any brown bits from the bottom of the pot. Add the tomatoes, bay leaves and stock. Simmer until everything is cooked through and very tender, about 1 hour.
Discard the bay leaves and blend the soup until completely smooth and uniform in texture using an immersion blender. Add the heavy cream and adjust the seasoning. Serve!