Tomato soup with grilled cheese is a comforting classic; Gruyère and Parmesan toasts make this a more refined version

SERVES 2

INGREDIENTS

FOR THE BISQUE:

• 2 Tbs. olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 3 hearty sprigs fresh thyme
• 1 28-oz. can crushed tomatoes in purée
• 1 1/2 cups lower-salt chicken broth
• 3 Tbs. honey
• 1 1/2 tsp. coarse salt; more to taste
• 1/4 tsp. finely ground black pepper; more to taste
• 1/3 cup heavy cream
• 2 Tbs. chopped fresh flat-leaf parsley (optional)

FOR THE TOAST:

• 4 slices country bread, about 1/2 inch thick
• 1 Tbs. Dijon mustard
• 4 to 6 slices Gruyère
• 1 Tbs. grated Parmesan

INSTRUCTIONS

1. In a medium pot, heat the oil. Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 minutes. Add the garlic and thyme; stir until fragrant, about1 minute. Add the tomatoes, broth, honey, salt, and pepper. Bring to a boil over high heat. Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about15 minutes. Using a stand or immersion blender, purée about half the soup; it will be still be chunky and thick. Return it to the pot and stir in the cream. Heat gently and adjust the seasonings.
2. Arrange an oven rack to the highest rung and heat the broiler on high. Line a baking sheet with foil. Put the bread on the foil and toast each side until golden brown. Spread the mustard evenly on one side of each toast, cover with the Gruyère, and sprinkle with the Parmesan. Slide the toasts back under the broiler and cook until bubbling and lightly browned on top, about 2 minutes. Cut each toast in half. Ladle the soup into bowls, sprinkle with the parsley if using, and serve immediately with the toasts. —Abigail Johnson Dodge

NUTRITION INFORMATION PER SERVING:

• 950 CALORIES | 35g PROTEIN | 100g CARB | 51g TOTALFAT | 23g SATFAT | 21g MONO FAT | 3g POLYFAT | 120mg CHOL | 2,820mg SODIUM | 13g FIBER