Tomato Soup and Grilled Cheese – Classic Comfort Food!

There are culinary pairings that simply define comfort, and at the very pinnacle of this list sits the timeless duo of classic tomato soup and a perfectly grilled cheese sandwich. It’s a symphony of warm, savory flavors and satisfying textures that instantly transports you back to simpler times, invoking feelings of home and pure contentment. This is more than just a meal; it’s an experience, a warm hug in a bowl and a crispy bite that soothes the soul.

This particular rendition elevates that beloved classic into something truly special, boasting a soup that is wonderfully creamy and rich, complemented by a grilled cheese sandwich that achieves an unparalleled level of golden-brown crispiness and gooey, melted cheese perfection. It’s a recipe designed not just for taste, but for ease, ensuring that this ultimate comfort food is accessible even on the busiest of weeknights, proving that gourmet-level satisfaction doesn’t require hours in the kitchen.

Why You Will Love This Recipe

• Effortless Preparation: This entire comforting meal comes together in approximately 25 minutes, making it ideal for quick lunches or cozy dinners.
• Unbeatable Creaminess: The tomato soup achieves a luxurious, velvety texture through simple yet effective culinary techniques, creating a deeply satisfying base.
• Gooey, Crispy Perfection: The grilled cheese sandwich is engineered for optimal meltiness and a satisfyingly crunchy exterior, providing the perfect textural counterpoint to the soup.
• Versatile Enjoyment: Whether you prefer stovetop or oven preparation for your grilled cheese, this recipe offers flexible methods to suit your kitchen setup and preferences.
• Nostalgic Delight: This recipe masterfully recreates the comforting flavors of childhood favorites, offering a taste of pure, unadulterated joy in every spoonful and bite.

Ingredients You Need

The secret to an outstanding classic tomato soup and grilled cheese lies in the quality and thoughtful selection of each ingredient. Opting for good quality canned tomatoes, like San Marzano varieties, can significantly enhance the depth of flavor in the soup, offering a sweetness and tang that forms its perfect foundation. For the grilled cheese, the choice of bread and cheese is paramount to achieving that desirable crisp exterior and molten interior, creating a truly harmonious pairing.

Classic Tomato Soup and Grilled Cheese

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★★★★★

4.9 from 2 reviews

This creamy homemade tomato soup and grilled cheese sandwich are the ultimate comfort food combo, ready in 25 minutes! Make your grilled cheese on the stovetop or in the oven.

• Author: Janina Eichelberger
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 Portionen 1x

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Ingredients

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• 3 tablespoons unsalted butter
• 1 onion, chopped
• 2 tablespoons minced garlic
• 2 tablespoons all purpose flour
• 3 cups vegetable broth, preferably low sodium
• 28 ounces canned crushed tomatoes
• 6 ounces can of tomato paste
• Salt and freshly ground black pepper, to taste
• 1 parmesan rind, optional
• Extra virgin olive oil or shredded parmesan cheese, for garnish, optional
• 2 slices sourdough bread
• 4 tablespoons unsalted butter, softened
• 2 slices white cheddar cheese
• 2 slices mozzarella cheese

Instructions

1. 1Make the Soup: Cook the onion and garlic. In a large pot, melt the butter over medium heat. Add the onion and cook, stirring frequently, until softened and translucent, about 2 minutes. Add the garlic and cook until just fragrant, about 20 seconds.
2. 2Add remaining ingredients and cook. Reduce heat to low and add the flour along with a splash of the broth, gently whisking constantly. Cook about 1 minute. Add the rest of the broth, the tomatoes, tomato paste, and parmesan rind if using. Bring to a simmer and cook about 15 minutes, stirring frequently, until the soup has thickened a bit. Remove the parmesan rind. Turn off the heat.
3. 3Blend. With an immersion blender, blend up the soup until everything is smooth and well combined. You can also use a standard blender, but be sure to vent the top of the blender so that pressure from the hot soup doesn't build up and cause some of the soup to burst out of the blender.
4. 4Add cream and season to taste. Once the soup is well combined, return it to the pot on the stovetop over low heat. Stir in the heavy cream and season with salt and pepper to taste. Cook until heated through.
5. 5Add garnishes. Serve the tomato soup garnished with sprinkles of shredded parmesan cheese and/or with a drizzle of extra virgin olive oil.
6. 6Make the Grilled Cheese Sandwich – Stovetop Method: Butter the bread. Gently spread 2 tablespoons of softened butter on one side of each piece of bread. Make sure you get an even coat of butter on the bread.
7. 7Assemble grilled cheese. Place a slice of bread, buttered side down, in a skillet. Layer the cheese slices on top. Add the remaining piece of bread on top of the cheese, buttered side up.
8. 8Cook. Over medium heat, cook your grilled cheese for about 2-3 minutes per side, covering the skillet with a tight-fitting lid. Check the underside of your sandwich periodically. It is ready to flip when light golden brown.
9. 9Make it melty. Remove the grilled cheese from the skillet and cut it in half diagonally to make sure the inside has melted. If it has not, place the cut slices back onto the skillet over medium-low heat. Cover and cook until the cheese is melty, about 1 minute per side. The bread will be medium golden brown when the sandwich is done, but should not be dark.
10. 10Dig in. Serve your grilled cheese sandwich with a steaming bowl of tomato soup.
11. 11Grilled Cheese – Oven Method: Preheat your oven or toaster oven to 375ºF.
12. 12Line a baking sheet with parchment paper or tin foil. You can also use a silpat.
13. 13Add the butter. Spread 2 tablespoons of softened butter on one side of each piece of bread.
14. 14Assemble grilled cheese. Place a slice of bread, buttered side down, on your baking sheet. Layer the cheese slices on top. Add the remaining piece of bread on top of the cheese, buttered side up.
15. 15Bake. Place your sandwich in the oven. Bake for about 5 minutes or until the cheese is melty.
16. 16Broil. Turn on the broiler and broil for about 40 seconds to 1 minute, until golden brown. Flip the sandwich over and repeat until the other side is golden and crispy. Keep an eye on your grilled cheese!

Notes

Save Your Parmesan Rinds! My trick for even more flavor in my homemade soups and sauces? Save leftover Parmesan rinds once you’ve used up the cheese. Add the rind into the soup when you add the broth and tomatoes, to boost the flavors, similar to how you’d add a bay leaf. Remember to remove it before blending and serving. How to Make a Perfect Grilled Cheese Sandwich (2 Ways) While the soup cooks, I cook my stovetop grilled cheese in a skillet with a lid to save time. It helps to speed up the cheese melting without burning the bread. Alternatively, you can use the oven method below or make an air fryer grilled cheese, which is also quick and easy. Pro tip: Use unsalted butter, and afterward, salt the buttered bread slices by hand with flaky Maldon salt or similar. Not only does it add flavor, but the salt crystals help the outside of the grilled cheese crisp up in the heat! Win. Storage and Reheating Refrigerate any leftover tomato soup in an airtight container for up to 4 days. It’s great warmed up in the microwave or on the stove after the flavors have had more time to mingle! Keep the grilled cheese airtight in the fridge, too, for up to 2 days. Reheat the sandwich in the oven or air fryer (you can use the microwave, but it won’t be as crispy). Make-ahead and freezing. Homemade tomato soup is wonderful to make in advance and freeze. Allow the soup to cool, then freeze it for up to 2 months. Thaw the soup in the fridge before reheating.

Nutrition

Category: Dinner Method: Stovetop and Oven Cuisine: American Diet: Vegetarian

Serving Size: 1 Portion Calories: 448 kcal Sugar: 12g Sodium: 694mg Fat: 31g Saturated Fat: 19g Carbohydrates: 33g Fiber: 5g Protein: 14g Cholesterol: 86mg

Keywords: tomato soup, grilled cheese, comfort food, classic, creamy, quick, easy

• unsalted butter: For sautéing aromatics and creating the golden crust on your grilled cheese.
• onion: A base aromatic that adds sweetness and depth to the tomato soup.
• minced garlic: Essential for building savory flavor notes in the soup base.
• all-purpose flour: Used to create a roux, which thickens the soup to a luscious consistency.
• vegetable broth: Provides liquid and a subtle savory background for the soup, low-sodium is recommended to control saltiness.
• canned crushed tomatoes: The heart of the soup, offering concentrated tomato flavor and a smooth texture.
• tomato paste: Intensifies the tomato flavor and adds a rich umami depth.
• heavy whipping cream: Lends a luxurious creaminess and velvety mouthfeel to the finished soup.
• salt and freshly ground black pepper: Crucial for seasoning and balancing the flavors of the soup.
• parmesan rind (optional): Adds an extra layer of savory, umami richness to the soup as it simmers.
• extra virgin olive oil or shredded parmesan cheese: For an optional finishing garnish to enhance flavor and presentation.
• sourdough bread: Its tangy flavor and sturdy crust make it an excellent choice for grilled cheese.
• softened butter: Essential for spreading evenly on the bread to achieve a perfectly golden and crispy exterior.
• white cheddar cheese: Melts beautifully and offers a classic sharp cheddar flavor.
• mozzarella cheese: Contributes to the signature gooey, stretchy melt that defines a perfect grilled cheese.

The precise quantities for these ingredients are readily available in the detailed recipe card located further down this page.

Variations

While the classic pairing is undeniably perfect, the beauty of this recipe lies in its adaptability, allowing for creative twists that cater to diverse dietary needs and flavor preferences.

For those seeking a vegan option, the transformation is remarkably straightforward. Begin by substituting the butter with a high-quality plant-based butter or olive oil for sautéing and grilling. In the soup, opt for a rich coconut milk or cashew cream in place of heavy cream to achieve that signature creaminess. For the grilled cheese, a blend of your favorite vegan cheddar and mozzarella shreds will provide the desired gooey melt, ensuring no one misses out on the comforting indulgence.

Embracing a low-carb lifestyle doesn’t mean foregoing this beloved comfort food. The key lies in the grilled cheese. Instead of traditional bread, explore using large, sturdy lettuce leaves like romaine or butter lettuce as wraps, or consider low-carb bread alternatives made from almond flour or coconut flour. Another excellent option is to forgo the bread entirely and create a “grilled cheese” filling served alongside the soup, perhaps within a roasted bell pepper or scooped into large mushroom caps.

To introduce a touch of gourmet flair, consider elevating the tomato soup with a hint of smokiness or spice. Incorporating a pinch of smoked paprika during the sautéing phase of the onions and garlic can impart a subtle, intriguing smoky undertone. Alternatively, a dash of cayenne pepper or a finely minced jalapeño pepper, added along with the garlic, can introduce a gentle warmth that beautifully complements the sweetness of the tomatoes. These small additions can transform the familiar into something refreshingly new and exciting.

How to Prepare classic tomato soup and grilled cheese

Step 1: Sautéing the Aromatics

Begin by melting the unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat. This initial step is crucial for building the foundational flavor profile of your soup. As the butter gently heats and begins to shimmer, add the finely chopped onion to the pot.

Stir the onions frequently, allowing them to soften and become translucent. This process should take approximately two to three minutes, releasing their natural sweetness. Once the onions are tender, introduce the minced garlic to the pot. Cook the garlic for a brief period, just until it becomes fragrant, which is usually about 20 seconds. Be careful not to let the garlic burn, as this can impart a bitter taste to the soup.

Step 2: Building the Soup Base

Reduce the heat to low before proceeding to the next stage. This gentle heat is essential for incorporating the flour without it clumping. Add the all-purpose flour to the pot, along with a small splash of the vegetable broth. This liquid will help the flour dissolve smoothly into the fat, forming a roux.

Whisk the flour and broth mixture constantly for about one minute. This cooking step is vital for removing the raw flour taste and creating a smooth thickening agent. Following this, pour in the remainder of the vegetable broth, ensuring it’s gradually added while continuing to whisk. The gradual addition helps prevent lumps and ensures a uniform consistency.

Next, add the canned crushed tomatoes and the tomato paste to the pot. If you are using a parmesan rind for added depth of flavor, now is the time to include it. Stir everything together thoroughly to combine all the ingredients. Bring the entire mixture to a gentle simmer.

Allow the soup to simmer gently for approximately 15 minutes. During this time, the flavors will meld beautifully, and the soup will begin to thicken. Stir frequently to prevent any sticking to the bottom of the pot. Once the soup has reached your desired thickness, remove the parmesan rind if you used one. Turn off the heat under the pot.

Step 3: Achieving Creamy Smoothness

This is where the magic happens to transform your soup into a luxuriously smooth and creamy concoction. The most efficient method is using an immersion blender directly in the pot. Carefully insert the immersion blender into the soup and blend until it is completely smooth and well-combined. Ensure there are no large chunks of tomato or onion remaining. This method is convenient as it requires minimal cleanup.

Alternatively, if you do not have an immersion blender, you can use a standard blender or a food processor. It is absolutely critical that you vent the lid of the blender before starting. Hot soup in a sealed blender can create significant pressure, leading to a dangerous explosion of hot liquid. Fill the blender only about halfway, remove the small cap from the lid, and cover the opening with a folded paper towel or a kitchen towel. Blend in batches until smooth.

Once the soup has been blended to your desired consistency, return the pot to the stovetop, placing it over low heat. This gentle heat is important for the next step to prevent the cream from curdling.

Step 4: Finishing and Seasoning the Soup

With the soup gently warming over low heat, slowly stir in the heavy whipping cream. The cream will gradually incorporate into the hot soup, enhancing its richness and velvety texture. Continue to stir until the cream is fully integrated and the soup is heated through. Avoid bringing the soup to a rapid boil after adding the cream, as this can cause it to curdle.

Now is the crucial moment for seasoning. Taste the soup and add salt and freshly ground black pepper as needed. Adjust the seasonings until the flavors are perfectly balanced and to your personal preference. The amount of salt required will depend on the saltiness of your vegetable broth and crushed tomatoes.

For an optional final touch that elevates both flavor and presentation, consider garnishing each serving. A sprinkle of shredded parmesan cheese or a delicate drizzle of extra virgin olive oil can add a wonderful aromatic quality and visual appeal. Serve the tomato soup immediately while it is hot and steaming, ready to be paired with the grilled cheese.

Step 5: Preparing the Grilled Cheese Sandwich (Stovetop Method)

While the soup is being prepared or once it’s finished, you can begin assembling your grilled cheese sandwiches. For the stovetop method, take your slices of sourdough bread. Gently spread about 2 tablespoons of softened butter evenly over one side of each slice of bread. Ensure complete coverage of the bread surface, as this butter layer is responsible for the golden-brown, crispy exterior.

Place one slice of bread, buttered side down, into a non-stick skillet or grill pan that is set over medium heat. This initial placement on the warm pan starts the toasting process. Now, layer your cheeses on top of the bread. Arrange the slices of white cheddar and mozzarella cheese evenly over the bread, ensuring they will melt together cohesively.

Place the second slice of bread on top of the cheese, ensuring the buttered side is facing upwards. This layered structure is key to the classic grilled cheese build. Cook the sandwich for approximately 2 to 3 minutes per side. To ensure even cooking and optimal cheese melting, cover the skillet with a tight-fitting lid. This traps the heat and steam inside, aiding the melting process.

Periodically check the underside of your sandwich. It is ready to flip when it achieves a light golden-brown color. Carefully flip the sandwich using a spatula and cook the other side for another 2 to 3 minutes, or until it also reaches a beautiful golden-brown hue and the cheese inside is fully melted and gooey. Once cooked, remove the grilled cheese from the skillet. For the best results, cut it in half diagonally and check that the cheese is thoroughly melted. If it’s not quite there, place the cut slices back into the skillet over medium-low heat for about a minute per side, covered, until perfectly gooey.

Step 6: Preparing the Grilled Cheese Sandwich (Oven Method)

If you prefer using your oven or have multiple sandwiches to make, this method is an excellent alternative. Preheat your oven or toaster oven to 375ºF (190ºC). This moderate temperature is ideal for melting the cheese without burning the bread.

Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Alternatively, a silicone baking mat (like a Silpat) can be used. This lining prevents sticking and helps with even heat distribution.

Spread about 2 tablespoons of softened butter evenly over one side of each slice of bread, just as you would for the stovetop method. Assemble the grilled cheese sandwiches directly on the prepared baking sheet. Place one slice of bread, buttered side down, on the baking sheet, layer it with your chosen cheeses, and then top with the second slice of bread, buttered side up.

Place the baking sheet with the assembled sandwiches into the preheated oven. Bake for approximately 5 minutes, or until you can see that the cheese has begun to melt significantly. For that perfect, crispy, golden-brown finish, switch your oven to the broiler setting for the last 40 seconds to 1 minute.

Carefully flip the sandwich over and repeat the broiling process on the other side. Keep a very close eye on the sandwiches during this broiling stage, as they can go from perfectly golden to burnt very quickly. The goal is a beautiful, toasted exterior and fully melted cheese within. Once both sides are wonderfully golden and the cheese is melty, remove the sandwiches from the oven. Slice diagonally and serve immediately alongside your warm, creamy tomato soup.

Pro Tips for classic tomato soup and grilled cheese

Vent Your Blender: When using a standard blender to puree the soup, always remember to vent the lid. Hot liquids expand, and a sealed blender can create dangerous pressure, leading to a messy and potentially hazardous explosion. Never fill the blender more than halfway and remove the small center cap from the lid, covering it with a folded towel.

Low Heat for Cream: To prevent your soup from curdling when adding the heavy cream, ensure the soup is over very low heat. Adding the cream and gently warming it through, rather than boiling it, maintains the smooth, emulsified texture of the soup. Patience here ensures a luxuriously creamy finish.

Parmesan Rind Magic: Don’t discard those parmesan rinds! They are flavor powerhouses. Tucking one into your soup as it simmers imparts an incredible depth of savory, umami flavor. It’s a simple trick that significantly elevates the complexity of the soup, much like a bay leaf or a ham hock would. Remember to retrieve it before blending.

Crispy Grilled Cheese Insurance: If you’re making a large batch of grilled cheese or need to keep them warm for a short period, place the finished sandwiches in a warm oven (around 200ºF or 95ºC) on a baking sheet. This keeps them from getting soggy and helps maintain their delightful crispness while you attend to other things.

The Buttering Technique: For the ultimate grilled cheese crust, ensure your butter is softened, not melted. Softened butter spreads more evenly and creates a consistent layer across the bread, leading to a more uniform golden-brown crispiness. Some chefs even advocate for salting the buttered side of the bread for an extra flavor boost and textural enhancement.

Serving Suggestions for classic tomato soup and grilled cheese

Decoration

To elevate the visual appeal of your classic tomato soup, consider a few simple yet elegant garnishes. A swirl of heavy cream or a dollop of sour cream can add a luxurious touch and a pleasing contrast. Fresh herbs, such as finely chopped chives, a sprinkle of fresh basil leaves, or a tiny sprig of thyme, provide a pop of color and a hint of fresh aroma that beautifully complements the rich tomato flavor.

A drizzle of high-quality extra virgin olive oil can add a sheen and a subtle peppery note. For those who love cheese, a light dusting of freshly grated Parmesan cheese or a few crumbles of goat cheese can provide an additional layer of savory complexity and visual interest. These small decorative touches make the dish feel more special and inviting.

Side Dishes

While the grilled cheese sandwich is the quintessential companion, other side dishes can further enhance the meal. A simple green salad, perhaps with a light vinaigrette, offers a refreshing contrast to the richness of the soup and sandwich. Crunchy elements are also highly appreciated; consider adding some crisp dill pickles or even a small serving of seasoned baked potato chips for an extra textural dimension.

For a heartier meal, especially for lunch, consider a small portion of coleslaw or a light pasta salad. If you’re aiming for a more substantial dinner, a side of garlic bread can be a welcome addition, though it might be considered overkill when a perfect grilled cheese is already present. The key is to offer something that complements without overpowering the main stars of the show.

Creative Serving Ideas

Move beyond the standard bowl and plate with a few creative serving ideas. Consider serving the soup in individual, oven-safe ramekins and then topping them with a smaller, personal-sized grilled cheese sandwich, perhaps cut into elegant strips for dipping. This presents a more refined and individual dining experience.

Another fun approach is to deconstruct the meal slightly. Serve the creamy tomato soup in small shooters or shot glasses as an appetizer, accompanied by miniature grilled cheese bites. This makes for a delightful party appetizer or a playful starter to a larger meal. For a family-style presentation, you could arrange a platter of assorted grilled cheese sandwiches cut into various shapes and sizes, alongside a large pot of the warm tomato soup, allowing everyone to customize their pairing.

Preparation & Storage

Storing Leftovers

Should you find yourself with any leftover classic tomato soup, it can be stored effectively in an airtight container in the refrigerator. The soup is best consumed within 3 to 4 days of preparation. Ensure the container is well-sealed to prevent any absorption of odors from other foods in the refrigerator and to maintain its freshness.

Leftover grilled cheese sandwiches can also be stored in the refrigerator, though they are best enjoyed fresh. If storing, place them in an airtight container or wrap them tightly in plastic wrap. They will typically remain palatable for up to 2 days, but their crispiness will diminish over time. It’s important to note that the texture of the bread will change significantly when refrigerated.

Freezing

Homemade tomato soup freezes exceptionally well, making it an excellent candidate for batch cooking and future meals. Allow the soup to cool completely before transferring it into freezer-safe containers or heavy-duty freezer bags. Leave a small amount of headspace in the container, as liquids expand when frozen.

Properly stored, the soup can be frozen for up to 2 months. When you are ready to use it, transfer the frozen soup from the freezer to the refrigerator the day before to allow it to thaw slowly. This gradual thawing process helps maintain the best possible texture and flavor when reheated.

Freezing grilled cheese sandwiches is generally not recommended, as the bread will become soggy and the cheese texture will be compromised upon thawing and reheating. The soup is the component that benefits most from freezing.

Reheating

To reheat leftover tomato soup, you have a couple of excellent options. On the stovetop, pour the thawed soup into a saucepan and heat it gently over medium-low heat, stirring occasionally, until it is thoroughly heated through. Avoid boiling the soup, especially if cream was added, to maintain its smooth consistency.

Alternatively, you can reheat the soup in the microwave. Place the desired amount of soup in a microwave-safe bowl and heat on medium power, stirring every minute or so, until it is hot. This method is quick and convenient for single servings.

Reheating a grilled cheese sandwich requires a bit more care to restore its crispiness. The best method is to use an oven or a toaster oven. Place the sandwich on a baking sheet and reheat at a moderate temperature (around 300-350ºF or 150-175ºC) until the cheese is melted and the bread is re-crisped. You can also use an air fryer for this purpose. While a microwave can reheat the sandwich, it will result in a softer, less appealing texture.

Frequently Asked Questions

1. Can I make the tomato soup without heavy cream?

   Absolutely! While heavy cream contributes to the soup’s luxurious creaminess, you can achieve a delightful result without it. For a lighter option, consider using half-and-half or even whole milk. If you’re aiming for a dairy-free or vegan version, unsweetened coconut milk or cashew cream are excellent substitutes that provide a rich mouthfeel. Greek yogurt can also be used, but it’s best stirred in at the very end and not boiled to prevent curdling. Be aware that using lighter liquids or alternatives might slightly alter the final texture and richness compared to using heavy cream.

2. What kind of cheese is best for a classic grilled cheese?

   The “best” cheese is somewhat subjective, but a combination that offers both excellent meltability and flavor is often preferred. Classic choices include medium or sharp cheddar, which provide a tangy, savory profile. American cheese is renowned for its unparalleled melting capabilities, resulting in an incredibly gooey interior. Gruyère offers a nutty, complex flavor that pairs beautifully with tomato. For that signature stretch, mozzarella is a fantastic addition. Many people find that a blend of cheeses, such as cheddar and mozzarella, or cheddar and Gruyère, yields the most satisfying results in terms of both flavor and texture, creating a truly irresistible grilled cheese experience.

3. Can I use fresh tomatoes instead of canned for the soup?

   Yes, you can certainly use fresh tomatoes to make your tomato soup, and it can yield a wonderfully vibrant flavor. However, it does require an extra step: roasting the tomatoes first. Roasting helps to concentrate their sugars and flavors, mimicking the intensity found in canned tomatoes, and also removes excess water content. Recommended varieties for roasting include Roma, cherry, or any very ripe, flavorful tomatoes. Roast them at a high temperature, around 400-425ºF (200-220ºC), until they are softened and slightly caramelized. Once roasted, you can proceed with the recipe, blending the roasted tomatoes into the soup base. This method can result in a slightly different, but equally delicious, flavor profile.