Few things scream comfort more than grilled cheese and tomato soup, and chef, author and The Bear star Matty Matheson knows it. That's why in his cookbook “Soups, Salads, Sandwiches” he serves a portion of both combined.
This recipe, slightly adjusted here for thickness, gives classic tomato soup a just-charred, roasted twist by sautéing together a heaping mound of vegetables. They grill, they lightly burn, they simmer—by the time they're pureed and ladled into your bowl, these vegetables have developed a bold, rich flavor. Use the garlic-rubbed and cheese-covered crostini to scoop up bites of soup, or let them float in the melange to absorb all the liquid.
“Nothing beats grilled cheese and nothing beats canned tomato soup,” writes Matheson. “It just makes you feel like everything is going to be OK in that moment. If you want to take it a step further, just look at this damn thing. Stare at the cheese crostini. Stare at the roasted tomato soup. You can smell it, which is kind of the best part, then taste it and you've ascended to heaven. You can look down on all the losers who still only eat canned soup (even though it's delicious) and say, 'Come on! Figure it out.'”
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