Description

This classic tomato soup and grilled cheese recipe offers a comforting and delicious meal perfect for any day. The rich, creamy tomato soup is blended smooth and garnished with parmesan or olive oil, paired perfectly with a buttery, melty grilled cheese sandwich made with sourdough and a blend of white cheddar and mozzarella cheeses.

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

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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 vegetable broth, gently whisking constantly. Cook about 1 minute. Add the rest of the broth, the 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 heat and remove the parmesan rind from the soup.
Blend the soup: Use an immersion blender to blend the soup until smooth and well combined. Alternatively, use a standard blender, venting the top to prevent pressure build-up and splattering.
Add cream and season: 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: Serve the soup garnished with extra virgin olive oil drizzle and/or shredded parmesan cheese if desired.
Butter the bread for grilled cheese: Spread 2 tablespoons of softened unsalted butter evenly on one side of each slice of sourdough bread.
Assemble grilled cheese sandwich: Place one slice of bread, buttered side down, in a skillet over medium heat. Layer with 2 slices white cheddar and 2 slices mozzarella cheese. Top with the remaining bread slice, buttered side up.
Cook the grilled cheese: Cover the skillet with a tight-fitting lid and cook for about 2-3 minutes per side, checking periodically. Flip when the underside is light golden brown.
Make it melty: If cheese hasn’t fully melted, place the sandwich back in the skillet over medium-low heat, cover, and cook about 1 minute per side until cheese is melty and bread is medium golden brown but not dark.
Serve and enjoy: Cut the grilled cheese sandwich diagonally and serve warm alongside the steaming bowl of tomato soup.
Optional oven method for grilled cheese: Preheat oven to 375ºF and line a baking sheet with parchment paper or foil. Butter bread slices on one side, assemble sandwich buttered side down, cheese in the middle, and top with the other slice buttered side up. Bake for about 5 minutes until cheese melts. Then broil for 40 seconds to 1 minute per side until golden and crispy, watching carefully to avoid burning.

Notes

Use an immersion blender for easier blending and less mess, but a standard blender works well if vented carefully.
Parmesan rind adds rich umami flavor to the soup but is optional.
For a thinner soup, add a little more vegetable broth as needed.
You can substitute sourdough bread with your favorite bread for the grilled cheese.
Butter the bread evenly to ensure a crispy golden exterior.
Covering the skillet while cooking grilled cheese helps melt the cheese faster and evenly.
The oven method is convenient if cooking multiple sandwiches at once.
For a vegetarian diet, ensure broth is vegetable-based and cheese fits dietary preference.

Nutrition

Serving Size: 1 bowl soup with 1 grilled cheese sandwich
Calories: 550 kcal
Sugar: 9 g
Sodium: 720 mg
Fat: 33 g
Saturated Fat: 19 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 18 g
Cholesterol: 65 mg