Description
Indulge in a comforting classic with this recipe for creamy tomato soup paired with a perfectly grilled cheese sandwich. This hearty and satisfying duo is sure to warm you up on a chilly day.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon tomato paste
- 2 cans (28 oz each) whole peeled tomatoes
- 1 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
For the Grilled Cheese:
- 8 slices sandwich bread
- 4 tablespoons butter (softened)
- 8 slices sharp cheddar or American cheese
Instructions
- For the Soup: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 5–6 minutes until softened. Stir in garlic and tomato paste and cook for 1 minute. Add canned tomatoes (with juices), sugar, basil, salt, and pepper. Use a spoon to break up the tomatoes. Stir in broth, bring to a boil, then reduce heat and simmer uncovered for 20 minutes. Remove from heat and blend the soup until smooth. Stir in the cream and warm through.
- For the Grilled Cheese: Heat a skillet over medium heat. Butter one side of each bread slice. Place 4 slices, butter-side down, in the skillet. Top with cheese and remaining slices, butter-side up. Cook 2–3 minutes per side or until golden brown and cheese is melted. Slice and serve hot alongside the tomato soup.
Notes
- Add a pinch of red pepper flakes to the soup for a spicy kick.
- You can also use sourdough, whole wheat, or gluten-free bread for the sandwiches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl of soup with 1 sandwich
- Calories: 580
- Sugar: 10g
- Sodium: 890mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg
