There is nothing quite like a grilled cheese with tomato soup.
When the snow is falling and I want to snuggle up and hibernate 'til spring, it's all I need to get me through.
I didn’t eat a big variety of foods as a kid.
To say I was a picky eater would be an understatement.
But if you cracked open a can of tomato soup and offered me bread and melty cheese on the side, I would come running!
With spring finally here, I started thinking about a springtime version of this classic.
I still wanted it to be satisfying, but a little lighter, with some vibrant flavors...
I decided to take some typically spring veggies—asparagus, leeks, and scallions—and infuse them into this classic soup and sandwich duo.
This Asparagus Soup is simple but flavorful, and the Grilled Cheese, with all that Gouda and Fontina, is still super cheesy!
But because I've added the charred asparagus and scallions to the sandwich, it has a little extra texture and pop.
It’s cheesy, dip-able goodness that will make you (and your tastebuds!) really excited for spring!
servings: 4; makes about 8 cups of soup
- 3 pounds asparagus, stems only, coarsely chopped (reserve the tops for the grilled cheese sandwiches)
- 2 large leeks, white + pale green parts only, coarsely chopped
- 6 tablespoons unsalted butter
- 4 teaspoons kosher salt
- 1 teaspoon ground black pepper, more for a garnish
- 8 cups chicken stock
- ½ cup grated parmesan cheese (about 1½ ounces)
- Juice of half a lemon
- ¼ cup sour cream
- Heat a large pot over medium heat. Add the asparagus, leeks, butter, 1 teaspoon of the salt, and the pepper. Cook until the veggies are tender—15 minutes.
- Add the stock and 2 teaspoons of the salt to the pot. Bring the stock to a boil and cook until the veggies are very tender—8 minutes.
- Transfer the soup to a blender and blend until pureed. Then return it to the pot, turning the heat to medium. Add the parmesan cheese, lemon juice, and remaining 1 teaspoon of salt. Stir to melt the cheese and combine all ingredients, seasoning the soup with extra salt and pepper if needed.
- To serve, divide the soup into four bowls, topping each bowl with 1 tablespoon of sour cream, some charred asparagus, scallions (from the grilled cheese sandwich recipe), and black pepper.
Grilled Cheese Sandwich
- 1½ tablespoons unsalted butter
- ½ cup finely chopped asparagus tops (reserved from Asparagus Soup recipe)
- ¼ cup finely chopped scallions, greens and whites (about 3 scallions)
- 4 slices bread, such as crusty sourdough
- 4 ounces fontina cheese, sliced
- 4 ounces gouda cheese, sliced
- In a large skilled over medium-high heat, melt ½ tablespoon of the butter. Add the asparagus and scallions and cook until the veggies are slightly charred—5 to 7 minutes. Remove the veggies from the pan and set them aside, wiping out the pan for a later use.
- Spread each slice of bread with ¼ tablespoon of butter on one side only. For each sandwich, top the unbuttered side of one slice of bread with 1 ounce of the fontina, 1 ounce of the gouda, and about 1½ tablespoons of the cooked veggies; to make both sandwiches, you should have a total of two slices of topped bread. Top these with the remaining two slices of bread, buttered-side facing out.
- Cook the sandwiches in the skillet from Step 1 over medium-high heat until the cheese is melty and the bread is crisp and golden brown—3 to 4 minutes per side.
- Serve with the Asparagus Soup and enjoy!