Description
Classic tomato soup paired with a melty grilled cheese sandwich, perfect for a comforting meal. The soup is creamy, rich, and made with fresh ingredients, while the grilled cheese can be prepared on the stovetop or oven for a crispy golden finish.
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 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 and add the flour along with a splash of the broth, whisking constantly. Cook about 1 minute. Add the rest of the broth, crushed tomatoes, tomato paste, and parmesan rind if using. Bring to a simmer and cook about 15 minutes, stirring frequently, until the soup thickens slightly.
- 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. If using a standard blender, vent the top to avoid pressure buildup and hot splashes.
- Add cream and season to taste. Return the soup to the pot over low heat. Stir in the heavy whipping cream, season with salt and freshly ground black pepper to taste, and cook until heated through.
- Add garnishes. Serve the tomato soup with optional sprinkles of shredded parmesan cheese and/or a drizzle of extra virgin olive oil.
- Butter the bread. Spread 2 tablespoons of softened butter evenly on one side of each slice of sourdough bread.
- Assemble grilled cheese. Place one buttered slice of bread butter-side-down in a skillet. Layer the white cheddar and mozzarella cheese slices on top. Cover with the second slice of bread, butter side up.
- Cook the grilled cheese. Over medium heat, cook the sandwich for about 2-3 minutes per side, covering the skillet with a tight-fitting lid. Flip when the bottom is light golden brown.
- Make it melty. Remove from skillet and cut the sandwich diagonally. If cheese is not fully melted, place the halves back in the skillet over medium-low heat with the lid on and cook about 1 minute per side until melty and golden brown.
- Serve. Plate the grilled cheese sandwich alongside a hot bowl of tomato soup for a comforting meal.
- Optional oven method for grilled cheese. Preheat oven to 375ºF. Line a baking sheet with parchment paper or foil. Butter both sides of the bread slices with 2 tablespoons softened butter each. Assemble sandwich on the baking sheet as above. Bake for about 5 minutes until cheese melts. Then broil the sandwich for 40 seconds to 1 minute per side until golden and crispy, watching carefully to avoid burning.
Notes
- Use low sodium vegetable broth to control salt levels.
- The parmesan rind adds a rich flavor but is optional.
- For a vegan version, substitute butter and cream with plant-based alternatives and omit cheese or use vegan cheese.
- Let the soup simmer gently to achieve a thicker texture before blending.
- When blending hot soup in a blender, vent carefully to avoid steam buildup and splattering.
- Butter the bread evenly to ensure golden, crispy grilled cheese.
- Covering the skillet while cooking grilled cheese helps melt the cheese thoroughly.
- For extra flavor, try adding fresh basil or a pinch of red pepper flakes to the soup before blending.
Nutrition
- Serving Size: 1 serving soup + 1/6 sandwich
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 65 mg
