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The ultimate comfort duo! Start with mirepoix, add vegetable broth, whatever veggies you have lying around, and some small pasta or rice. While the soup simmers, make the best grilled cheese ever using good bread, plenty of butter, and a mix of cheeses. The only tricky part is getting that perfect golden-brown grilled cheese!

⏱️ Total Time: 30 minutes

🔨 Difficulty Level: 2/5

👥 Serves: 4

Ingredients

For the Soup:

• 2 tablespoons olive oil

• 1 onion, diced

• 3 carrots, sliced

• 3 celery stalks, sliced

• 2 garlic cloves, minced

• 8 cups vegetable broth

• 1 can diced tomatoes

• 1 cup small pasta

• 2 cups mixed vegetables

• Italian seasonings to taste

• Salt and pepper

For the Grilled Cheese:

• 8 slices good bread

• 8 ounces mixed cheeses (cheddar, gruyere, etc.)

• Butter for spreading

• Optional: garlic powder, herbs

Equipment Needed

• Large pot

• Cutting board

• Sharp knife

• Skillet for grilled cheese

• Spatula

• Ladle

Instructions

Soup:

1. Heat oil in large pot over medium heat.

2. Add onion, carrots, celery, cook 5 minutes.

3. Add garlic, cook 1 minute.

4. Add broth, tomatoes, bring to boil.

5. Add pasta and vegetables.

6. Simmer until pasta is tender (8-10 minutes).

7. Season to taste.

Grilled Cheese:

1. Butter outside of bread slices.

2. Layer cheeses inside.

3. Cook on medium-low heat until golden and cheese melts.

Pro Tips

• Cut vegetables uniformly for even cooking

• Don't overcook pasta - it continues cooking in hot soup

• Grate cheese yourself for better melting

• Low and slow for perfectly golden grilled cheese

• Soup freezes well without pasta

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