Description
Classic Tomato Soup paired with a melty Grilled Cheese Sandwich creates a comforting and delicious meal perfect for any day. The creamy tomato soup is smooth and rich, complemented by the crispy, buttery grilled cheese featuring a blend of 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
- 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. Add the flour along with a splash of the broth, gently whisking constantly. Cook for about 1 minute to remove raw flour taste. Then add the rest of the broth, crushed tomatoes, tomato paste, and parmesan rind if using. Bring to a simmer and cook for about 15 minutes, stirring frequently, until the soup thickens slightly.
- Remove the parmesan rind and blend: Turn off the heat and remove the parmesan rind. Using an immersion blender, blend the soup until smooth and well combined. If using a standard blender, carefully vent the top to release steam.
- Add cream and season to taste: Return the blended soup to the pot 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 and serve soup: Serve the tomato soup garnished with a drizzle of extra virgin olive oil and/or sprinkles 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 the grilled cheese: Place one slice of bread, buttered side down, in a skillet. Layer the white cheddar and mozzarella slices on top. Cover with the second slice of bread, buttered side up.
- Cook the sandwich: Heat over medium heat and cook the sandwich for 2-3 minutes per side, covering the skillet with a tight-fitting lid to help melt the cheese. Flip when the bottom side is light golden brown.
- Make it melty: If the cheese is not fully melted once both sides are golden brown, place the sandwich back in the skillet over medium-low heat, cover, and cook for about 1 minute per side until the cheese is melted thoroughly.
- Serve: Remove the grilled cheese from the skillet, cut it diagonally, and serve alongside the warm tomato soup.
Notes
- For a smooth soup, blend carefully and vent the blender lid to avoid splatters from hot soup.
- Parmesan rind adds depth to the soup but is optional and can be omitted.
- You can substitute sourdough with any sturdy bread like white or whole wheat bread for the grilled cheese.
- For a vegetarian diet, ensure the broth is vegetable-based and cheese is free from animal rennet.
- To make multiple grilled cheese sandwiches, multiply ingredients accordingly and cook in batches.
- Use low sodium broth and less salt if you prefer a low salt diet.
Nutrition
- Serving Size: 1 bowl soup with 1 grilled cheese sandwich
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 70 mg
