Lunch at Léman - Tomato Soup and Grilled Cheese Recipe

March 03, 2017

It’s no secret that most children can eat their weight in cheese. So it’s not surprising they love grilled cheese sandwiches. Occasionally on our “Meatless Friday” menu, we serve the classic grilled cheese and tomato soup combo, and students LOVE the tomato soup almost as much as the grilled cheese! In fact, it’s one of our most requested meals. We hope you’ll enjoy this delicious, “melty” meal with your own family.

Classic Grilled Cheese Sandwich with Tomato Soup

Grilled Cheese:

Whole wheat sliced bread
Combination of sliced cheddar, sharp cheddar and Fontina cheese (experiment with different cheeses or go traditional with only cheddar)
Touch of oil or melted butter

Heat a non-stick skillet with vegetable oil or a bit of butter until hot/melted. Assemble as many sandwiches asneeded with one slice of each cheese (or more if you want it extra cheesy). Place in hot skillet and turn heat down to medium. Once the first side is golden brown, about 3 minutes or so, flip and let it brown on the other side. You may need to adjust the temperature of your skillet to keep the bread from burning but still giving enough heat to melt the cheese. Once brown, continue to flip back and forth on low heat until the cheese is thoroughly melted. You can also place in a 275-300°F oven once both sides have browned to finish melting the cheese. Slice in half and enjoy!

Tomato Soup

2 Tbsp. olive oil
1 Tbsp. unsalted butter
1 medium yellow onion, diced
4 garlic cloves, minced
1 splash of balsamic vinegar
3 Tbsp. tomato paste
3 plum or on the vine tomatoes, chopped
1 (28 oz) can whole peeled tomatoes (good quality)
1 1/2 cups homemade chicken or vegetable stock (low sodium store bought., or water)
1/3-cup heavy cream (optional)
Salt, fresh ground pepper, and sugar to taste
Basil, Parmesan cheese, or croutons to garnish

In a pot, heat the olive oil and butter. Add the diced onion and garlic and cook over medium heat until a bit browned/caramelized and soft. Deglaze with a splash of balsamic vinegar (about 2 Tbsp.). Add the chopped tomatoes and tomato paste and cook another 3-4 minutes. Sprinkle with a pinch of salt and pepper. Add the canned tomato and stock and bring to a boil. Taste and add a bit more salt and pepper, just so that is slightly under seasoned as it will reduce and become saltier as it simmers. In a blender or using a hand blender, puree until smooth. Continue to simmer on low for 30-40 minutes or even up to an hour if on very low, adding more stock if needed. Add the heavy cream and simmer for another couple of minutes. Taste and adjust seasoning one final time. A pinch of sugar helps balance the acidity in the tomatoes and will be the difference between an OK tomato soup and a great one! Garnish with julienned basil, shaved Parmesan cheese, and/or croutons. And don’t forget to dip your grilled cheese!

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  • New York, NY 10004
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