Tomato soup and grilled cheese are a perfect pair. This version created by Chef George Duran and inspired by Hunt’s and Kraft’s tomato soup recipe takes the sandwich to the next level by filling it with creamy pumpkin purée.
Heat the oil in a large saucepan over medium-high heat. Add the onion and carrot and cook 2 to 3 minutes, or until onion is tender. Add the garlic and cook 1 minute more, or until fragrant.
Add the water, tomato sauce, and tomato paste to the saucepan; stir to combine. Reduce the heat and simmer for 15 minutes, or until thickened slightly, stirring occasionally.
Remove the soup from the heat. Carefully blend the mixture in the saucepan with a handheld immersion blender, until smooth. Stir in the milk and keep warm.
Make grilled cheese sandwiches by buttering one side of each piece of bread and placing both cheese slices on one slice of the bread on the non-buttered side. Spread 2 to 3 tablespoons of pumpkin purée on the remaining slices of bread and then place them on top of the cheese, buttered side out, to make a sandwich.
Cook the sandwiches in a skillet over medium heat until both sides are very crisp and the cheese is melted. Remove the sandwiches from the heat and let them rest for 2 minutes. Serve alongside creamy tomato soup sprinkled with parmesan cheese.