This recipe is directly from the SHS kitchen. See below for my exact measurements!
INGREDIENTS (soup):
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, chopped
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 (6 oz.) can tomato paste
1 28 oz. can tomato puree
1 28 oz. can tomato sauce
1 cup chicken broth
2 cups whole milk
INGREDIENTS (grilled cheese):
2 slices ½”-thick Pullman or other white bread
2 tablespoons mayonnaise
1 tablespoon unsalted butter
2 ounces thinly sliced American cheese or cheddar (about 4 slices)
Freshly ground black pepper
Directions (soup):↓
Heat a large pot over medium heat with the olive oil.
Add the chopped onion and cook for 5 minutes until softened, stirring.
Next add in the garlic and stir, cooking for a minute more, then add in the salt, pepper, oregano and sugar. Stir and cook for another minute, then stir in the can of tomato paste.
Carefully pour in the tomato puree, sauce and chicken broth.
Stir together and cook for 15 minutes covered partially with a lid.
After the soup has cooked, pour in the milk and blend with an immersion blender until smooth.
Taste for seasonings and serve.
Directions (grilled cheese):↓
Place bread on a cutting board and spread mayonnaise over top side of each; this is key to a golden, delectable crunch.
Heat a small skillet (nonstick, ideally) over medium. Slide in half of butter.
When it melts, place 1 slice of bread, mayonnaise side down, in skillet; top with cheese; season with pepper.
Top with second slice of bread, mayonnaise side up.
When underside is golden brown, about 4 minutes, turn sandwich and add remaining butter to skillet.
Press down on sandwich to encourage even browning and to help melt cheese—be gentle, don’t smash it.
Cook until second side is golden brown and cheese is melted. Eat immediately, preferably with the soup.