Description
A comforting classic tomato soup paired with a melty grilled cheese sandwich, perfect for a cozy meal. This recipe features a creamy tomato soup made from crushed tomatoes, tomato paste, and a touch of heavy cream, served alongside a golden grilled cheese sandwich 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 and add the flour along with a splash of the broth, gently 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 a bit.
- Remove the parmesan rind and turn off heat: Take out the parmesan rind to avoid overpowering flavor and turn off the stove.
- Blend the soup: Using an immersion blender, blend the soup until smooth and well combined. If using a standard blender, vent the top to allow steam to escape safely.
- Add cream and season: Return the blended soup to the pot on low heat. Stir in the heavy cream and season with salt and freshly ground black pepper to taste. Heat through gently without boiling.
- Add garnishes and serve: Serve the tomato soup with a drizzle of extra virgin olive oil or a sprinkle of shredded parmesan cheese if desired.
- Butter the bread for grilled cheese: Spread 2 tablespoons of softened butter evenly on one side of each slice of sourdough bread.
- Assemble the grilled cheese sandwich: Place one slice of bread, buttered side down, in a skillet. Layer with the white cheddar and mozzarella slices, then top with the other slice of bread, buttered side up.
- Cook the sandwich stovetop: Over medium heat, cook the sandwich for 2-3 minutes per side, covering the skillet with a lid to help the cheese melt. Flip when the bottom side is light golden brown.
- Ensure the cheese is melty: Remove from skillet and cut diagonally. If cheese is not melted, place sandwich halves back in the skillet over medium-low heat, cover and cook about 1 minute per side until melty and bread is medium golden brown.
- Serve together: Serve the grilled cheese sandwich hot alongside the steaming bowl of classic tomato soup.
Notes
- Using low sodium vegetable broth helps control saltiness in the soup.
- Parmesan rind adds depth but can be omitted for simplicity or vegetarian preferences.
- If you prefer a thinner soup, adjust the cream quantity or broth accordingly.
- Sourdough bread offers great flavor and texture; any sturdy bread can be substituted.
- For a quicker grilled cheese, use the oven method: bake at 375ºF for 5 minutes, then broil each side for up to 1 minute until golden and melty.
- To make the soup vegan, substitute heavy cream with coconut cream or a plant-based cream alternative and use vegan butter.
- Make sure to vent your blender when pureeing hot soup to avoid pressure buildup.
- Covering the skillet while grilling the cheese helps the cheese melt evenly.
Nutrition
- Serving Size: 1 bowl soup with sandwich
- Calories: 450 kcal
- Sugar: 9 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 60 mg
