Description
A comforting classic tomato soup paired with a perfectly melty grilled cheese sandwich. This recipe offers a creamy, flavorful soup made from canned tomatoes and vegetable broth, garnished with parmesan or olive oil, alongside a buttery, cheesy sandwich grilled to golden perfection on the stovetop or baked in the oven.
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 while stirring frequently until softened and translucent, about 2 minutes. Add the minced garlic and cook for about 20 seconds until fragrant.
- Add remaining ingredients and cook: Reduce heat to low. Add the flour along with a splash of the vegetable broth, whisking constantly to avoid lumps. Cook for about 1 minute. Then add the remaining broth, crushed tomatoes, tomato paste, and parmesan rind if using. Bring the mixture to a simmer and cook for 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.
- Blend the soup: Using an immersion blender, blend the soup until smooth and well combined. Alternatively, carefully transfer the soup in batches to a standard blender, venting the lid to release steam safely.
- 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 your preference. Heat through gently.
- Add garnishes: 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 for the grilled cheese sandwich.
- Assemble grilled cheese: Place one slice of bread, buttered side down, in a preheated skillet over medium heat. Layer the white cheddar and mozzarella cheese slices on top, then place the second slice of bread on top with the buttered side up.
- Cook the sandwich: Cover the skillet with a tight-fitting lid. Cook the sandwich for about 2-3 minutes per side, checking periodically for a light golden brown color before flipping.
- Make it melty: Remove the sandwich from the skillet and cut it diagonally to check if the cheese is melted. If it is not fully melted, return the halves to the skillet over medium-low heat, cover, and cook about 1 minute per side until the cheese melts and bread is golden brown but not dark.
- Serve: Serve your grilled cheese sandwich piping hot alongside a bowl of classic tomato soup.
- Alternative oven method for grilled cheese: Preheat oven to 375ºF and line a baking sheet with parchment paper or foil. Butter 2 tablespoons on one side of each bread slice. Assemble the sandwich on the baking sheet, buttered side down first, layering cheese and then the other slice buttered side up. Bake for about 5 minutes until the cheese melts. Broil for 40 seconds to 1 minute per side until golden and crispy, watching closely to avoid burning.
Notes
- Use an immersion blender for easier and safer blending of hot soup.
- The parmesan rind adds depth of flavor but is optional.
- Low sodium broth is recommended to better control seasoning.
- You can substitute sourdough bread with any thick, sturdy bread for grilled cheese.
- Butter the bread generously for a crisp, golden crust and delicious flavor.
- Covering the skillet helps melt the cheese evenly.
- For a vegetarian diet, ensure broth used is vegetable-based as stated.
- For a dairy-free alternative, substitute heavy cream with coconut cream and use vegan cheeses.
Nutrition
- Serving Size: 1 serving soup with sandwich
- Calories: 450 kcal
- Sugar: 9 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 60 mg
