Ah, grilled cheese and tomato soup – a match made in culinary heaven and a comforting duo that’s hard to beat. There’s something nostalgic about this pairing that takes me back to my childhood, cozy evenings by the fire and rainy days with a good book in hand. Today, I’m thrilled to share my twist on this classic combo with a bit of a smoky surprise!
Our star today is the ever-flavorful smoked Gouda. It’s creamy and rich, with a depth that brings a gourmet touch to the humble grilled cheese sandwich. Plus, when barbecued over an open flame, this dish becomes a whole new experience, with a hint of outdoor adventure wrapped in every bite. Trust me, you’ll want to try this version!
To begin, we jazz up the classic grilled cheese using sourdough bread for its robust texture and undeniable character. Smeared with a tantalizing smoky paprika butter, these slices transform into the most irresistible crispy companions for our luscious filling. Layer in the smoked Gouda before grilling, and you’re mere moments from cheesy bliss.
Now, onto the soul-warming tomato basil soup which complements the star. This soup is comfort personified, with a touch of olive oil, garlic, and a dash of balsamic vinegar for a subtle tang. The fresh basil just elevates it to an aroma that fills the kitchen with a fragrant promise of warmth. Pureeing the soup into a smooth and silky consistency ensures every spoonful is a taste of luxury – perfect for dipping, of course!
This meal is perfect for any time of the day, whether you’re seeking a comforting lunch, a simple supper after a long day, or even an indulgent snack to get you through those rainy afternoons. Plus, barbecuing the sandwiches gives you an excuse to spend a few peaceful moments outdoors – even if it’s just on your patio.
Remember, cooking is about making connections, with food and beyond. Gather your loved ones around, tell stories of youthful adventures with nothing but a grilled cheese in hand, and let this delightful meal bring a smile to your faces.
I hope this barbecued smoked Gouda grilled cheese and tomato basil soup combo finds a place in your culinary repertoire as it has in mine. Enjoy every creamy, crispy, and comforting bite. Happy cooking!
Ingredients
Ingredients for Barbecued Smoked Gouda Grilled Cheese
- 8 slices sourdough bread
- 200g smoked gouda cheese, sliced
- 4 tbsp butter, softened
- 1 tsp smoked paprika
Ingredients for Tomato Basil Soup
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 800g canned tomatoes
- 500ml vegetable stock
- 1 tbsp balsamic vinegar
- 10 fresh basil leaves
- Salt and pepper to taste
Method
Method for Barbecued Smoked Gouda Grilled Cheese
- Preheat your barbecue or grill to medium heat.
- In a small bowl, mix the softened butter and smoked paprika until well combined.
- Butter one side of each slice of sourdough bread with the paprika butter mixture.
- Place four slices of bread, buttered side down, on a cutting board and layer each with an even amount of sliced smoked gouda cheese.
- Top with the remaining slices of bread, buttered side up, forming sandwiches.
- Place the sandwiches on the preheated grill and cook for 3-4 minutes on each side, or until the bread is toasted and the cheese is melted.
- Remove from grill and let them rest for a minute before cutting each sandwich diagonally.
Method for Tomato Basil Soup
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion and sauté for 5 minutes until translucent.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the canned tomatoes and vegetable stock, stir well, and bring to a boil.
- Reduce the heat to a simmer and let cook for 15 minutes, allowing the flavors to meld.
- Stir in the balsamic vinegar and fresh basil leaves, then season with salt and pepper to taste.
- Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
- Return the soup to the saucepan and keep warm until ready to serve.
