Description
A comforting classic meal featuring creamy tomato soup paired with a perfectly melty grilled cheese sandwich. This recipe guides you through making the rich and velvety tomato soup from scratch, along with instructions for stovetop or oven grilled cheese sandwiches.
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. Then 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 pot.
- Blend the soup: Using an immersion blender, blend the soup until smooth and well combined. Alternatively, use a standard blender with the top vented to release steam safely.
- Add cream and season: Return the blended soup to the pot on low heat. Stir in the heavy cream, then season with salt and freshly ground black pepper to taste. Warm through gently.
- Add garnishes: Serve the tomato soup 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 white cheddar and mozzarella slices on top. Place the second slice of bread on top, buttered side up.
- Cook the grilled cheese (stovetop method): Over medium heat, cook the sandwich for about 2-3 minutes per side, covering the skillet with a tight-fitting lid. Check periodically and flip once golden brown. If cheese isn’t fully melted, return the sandwich to the skillet covered over medium-low heat for 1 minute per side until melty.
- Serve: Cut the grilled cheese sandwich diagonally and serve hot alongside the steaming tomato soup.
- Alternative grilled cheese (oven method): Preheat oven or toaster oven to 375ºF. Line a baking sheet with parchment paper or foil. Butter each bread slice on one side. Assemble sandwich buttered side down on the sheet with cheese slices inside and top bread buttered side up. Bake about 5 minutes until cheese melts. Then broil 40 seconds to 1 minute per side until golden and crispy, watching carefully.
Notes
- Use low sodium broth to control salt levels in the soup.
- Parmesan rind adds depth of flavor but can be omitted for easier preparation.
- The soup can be made ahead and reheated gently before serving.
- For a vegan version, substitute butter with plant-based margarine and heavy cream with coconut cream or cashew cream, and use vegan cheese.
- When blending hot soup in a standard blender, vent the lid slightly to allow steam to escape safely.
- Adjust cooking time for grilled cheese to achieve preferred level of crispiness.
- Using sourdough bread adds a nice tangy flavor and chewy texture to the sandwich.
Nutrition
- Serving Size: 1 serving soup + 1 grilled cheese sandwich
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 60 mg
