Description
Tomato Soup and Grilled Cheese is the ultimate comfort food pairing, perfect for a cozy lunch or dinner. The creamy, velvety tomato soup perfectly complements the crispy, cheesy sandwich, offering a satisfying combination of textures and flavors. This dish is versatile and easy to make, with endless variations to suit your tastes. Whether you’re enjoying it on a chilly day or sharing it with friends and family, this classic meal never fails to impress. 🍅🥪
Ingredients
Scale
- 2 tablespoons olive oil – Adds richness and helps sauté the aromatics.
- 1 medium onion, finely chopped – Adds sweetness and depth of flavor.
- 2 cloves garlic, minced – Brings an aromatic, savory base to the soup.
- 1 can (28 ounces) crushed tomatoes – The base of the soup, offering a rich, tangy flavor.
- 2 cups vegetable or chicken broth – Adds liquid and depth to the flavor profile.
- 1 teaspoon dried basil – A classic herb that enhances the tomato’s natural flavors.
- 1 teaspoon dried oregano – Another herb that gives the soup an earthy and savory note.
- Salt and freshly ground black pepper – To taste, bringing the soup together.
- 1/2 cup heavy cream (optional) – For added creaminess and richness.
Instructions
For the Tomato Soup:
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the Tomatoes and Broth: Stir in the crushed tomatoes, vegetable or chicken broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat to low and let it simmer for 20-30 minutes to allow the flavors to develop.
- Blend the Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can transfer the soup in batches to a blender. Blend until completely smooth and return to the pot.
- Add Cream (Optional): If you want a creamier soup, stir in the heavy cream and heat through. Adjust the seasoning with additional salt and pepper, if needed. Ladle the soup into bowls.
For the Grilled Cheese:
- Assemble the Sandwich: Place a slice of cheese between two slices of bread. You can use a blend of cheeses for added flavor.
- Butter the Bread: Spread softened butter evenly on the outside of each slice of bread.
- Grill the Sandwich: Heat a skillet over medium heat. Place the sandwich on the skillet and cook for 3-4 minutes per side, or until the bread is golden brown and the cheese has melted completely.
- Serve: Remove the sandwich from the skillet, slice diagonally, and serve alongside the hot tomato soup.
Notes
- You can make the soup ahead of time and store it in the fridge for up to 3 days or freeze it for up to 3 months.
- For a twist, try adding a sprinkle of grated Parmesan cheese or a drizzle of pesto on top of the soup before serving.
- If you prefer a spicier tomato soup, add red pepper flakes or a dash of hot sauce to taste.
- Experiment with different cheeses in the grilled cheese sandwich, such as Gruyère, mozzarella, or goat cheese, for a gourmet version.
- Use whole-grain or sourdough bread for added flavor and texture in your grilled cheese.
- Prep Time: 10 minutes – The time it takes to chop the vegetables and prepare the ingredients.
- Cook Time: 30 minutes – The time needed to cook the tomato soup and grill the cheese sandwiches.
- Category: Sandwiches
- Cuisine: American
Nutrition
- Calories: 600
- Sugar: 10g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg