Description
Classic Tomato Soup paired with a melty Grilled Cheese sandwich makes a comforting and satisfying meal perfect for any day. The rich tomato soup is creamy and smooth, served alongside a crispy, golden grilled cheese with white cheddar and mozzarella.
Ingredients
Scale
For the Soup (6 servings)
- 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
- ¾ cup heavy whipping cream
- salt and freshly ground black pepper, to taste
- 1 parmesan rind, optional
- extra virgin olive oil or shredded parmesan cheese, for garnish, optional
For the Grilled Cheese Sandwich (Makes 1)
- 2 slices sourdough bread
- 4 tablespoons unsalted butter, softened
- 2 slices white cheddar cheese
- 2 slices mozzarella cheese
Instructions
- Cook the onion and garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring frequently, until softened and translucent, about 2 minutes. Add the minced garlic and cook until just fragrant, about 20 seconds.
- Add remaining ingredients and cook: Reduce heat to low. Add the flour along with a splash of the broth, whisking constantly, and cook for about 1 minute. Then add the rest of the vegetable broth, crushed tomatoes, tomato paste, and parmesan rind if using. Bring to a simmer and cook for about 15 minutes, stirring frequently until the soup thickens.
- Remove the parmesan rind: Turn off the heat and remove the parmesan rind from the soup pot.
- Blend: Using an immersion blender, blend the soup until smooth and well combined. Alternatively, carefully transfer soup to a standard blender and blend in batches, venting the lid to release steam.
- Add cream and season to taste: Return the soup to the pot over low heat. Stir in the heavy whipping cream and season with salt and freshly ground black pepper as desired. Heat through gently.
- Add garnishes: Serve the tomato soup topped with a drizzle of extra virgin olive oil and/or a sprinkle of shredded parmesan cheese, if desired.
- Butter the bread: Spread 2 tablespoons of softened butter evenly on one side of each slice of sourdough bread.
- Assemble grilled cheese: Place one slice of bread buttered-side down in a skillet. Layer with white cheddar and mozzarella cheese slices. Top with the other slice of bread, buttered side up.
- Cook: Over medium heat, cook the sandwich for 2-3 minutes per side with a tight-fitting lid on the skillet. Flip when the bottom is light golden brown.
- Make it melty: Remove from skillet and cut diagonally to check if the cheese is melted. If not, return sandwich halves to the skillet on medium-low heat, cover and cook about 1 minute per side until cheese melts and bread is medium golden brown.
- Dig in: Serve the warm grilled cheese sandwich alongside a steaming bowl of tomato soup.
- Oven method for grilled cheese: Preheat oven to 375ºF and line a baking sheet with parchment paper or foil. Butter bread slices and assemble sandwich with cheese as above. Bake for about 5 minutes until cheese melts. Then broil for 40 seconds to 1 minute per side until golden and crispy, watching carefully.
Notes
- Using low sodium vegetable broth helps control the salt level in the soup.
- The parmesan rind adds depth of flavor but is optional.
- Carefully vent the blender lid when blending hot soup to avoid splatters.
- For a vegan version, substitute butter with vegan margarine, use plant-based cream, and omit parmesan cheese.
- For multiple sandwiches, multiply the grilled cheese ingredients accordingly.
- Leftover soup can be refrigerated for up to 3 days or frozen for later use.
- Use a tight-fitting lid when cooking the grilled cheese to melt the cheese thoroughly without burning the bread.
Nutrition
- Serving Size: 1 serving soup with 1 sandwich
- Calories: 620 kcal
- Sugar: 10 g
- Sodium: 680 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 85 mg
