Description
Classic Tomato Soup served with a melty Grilled Cheese Sandwich makes a comforting and delicious meal perfect for any day. The creamy tomato soup is rich with flavors from garlic, onions, and cream, paired beautifully with a crunchy, cheesy grilled sandwich.
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
- 3/4 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 onion and cook, stirring frequently, until softened and translucent, about 2 minutes. Add the garlic and cook until just fragrant, about 20 seconds.
- Add 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 crushed 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 and remove the parmesan rind from the pot.
- Blend the soup: Use an immersion blender to blend the soup until smooth and well combined. Alternatively, use a standard blender, but vent the top to avoid pressure buildup from hot soup.
- Add cream and season: Return the soup to the stovetop over low heat, stir in the heavy cream, and season with salt and freshly ground black pepper to taste. Cook until heated through.
- Add garnishes: Serve the tomato soup garnished with shredded parmesan cheese and/or a drizzle of extra virgin olive oil.
- Butter the bread: Gently spread 2 tablespoons of softened butter on one side of each piece of sourdough bread, ensuring even coverage.
- Assemble grilled cheese: Place one slice of bread, buttered side down, in a skillet. Layer the white cheddar and mozzarella cheese slices on top. Place the second slice of bread on top, buttered side up.
- Cook grilled cheese on stovetop: Over medium heat, cook the sandwich for about 2-3 minutes per side, covering the skillet with a tight-fitting lid. Check the underside frequently and flip when light golden brown.
- Make it melty: Remove from skillet and cut diagonally to check if cheese is melted. If not fully melted, place sandwich halves back in skillet over medium-low heat, cover, and cook about 1 minute per side until cheese is melted and bread is medium golden brown without being dark.
- Serve: Serve the grilled cheese sandwich alongside a steaming bowl of tomato soup.
- Optional oven method for grilled cheese: Preheat oven to 375ºF and line a baking sheet with parchment paper or foil. Butter bread as before and assemble sandwich on the baking sheet. Bake about 5 minutes until cheese melts. Then broil for 40 seconds to 1 minute per side until golden brown and crispy, monitoring closely to avoid burning.
Notes
- You can omit the parmesan rind if unavailable; it adds a subtle depth of flavor.
- For a smoother soup, strain after blending if desired.
- Adjust the cream quantity for a lighter or richer soup consistency.
- Use low sodium broth to control saltiness better.
- Butter the bread evenly to ensure even browning and prevent sticking.
- If cheese is not melting well, cover skillet to trap heat or briefly microwave sandwich.
- Try different bread types or cheeses for variation.
- Use an immersion blender cautiously with hot liquids to avoid splattering.
Nutrition
- Serving Size: 1 bowl soup with 1 sandwich
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 60 mg
