Creamy Tomato Soup with Grilled Cheese
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
709 kcal
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Course
Main Course, Soup
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Cuisine
American
Creamy Tomato Soup with Grilled Cheese
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This meal is not only a crowd-pleaser but also brings a touch of gourmet to a familiar comfort food, making it perfect for sharing with family and friends. Enjoy the creamy, tangy flavors of the soup with the crispy, melty delights of the grilled cheese for a truly delcious meal!
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Ingredients
Creamy Tomato Soup:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 2-3 garlic cloves minced
- 56 ounces San Marzano crushed tomatoes two, 28-oz cans
- 2 cups chicken stock or vegetable broth for a vegetarian option
- ¼ cup chopped fresh basil + extra for serving
- 1 teaspoon sugar or to taste
- ½ teaspoon black pepper or to taste
- ½ cup heavy whipping cream or coconut milk for a dairy-free option
- Freshly grated parmigiano cheese for serving
Ultimate Grilled Cheese (makes 8 halves):
- 8 slices sourdough bread or any thick, hearty bread of your choice
- 8 tablespoons butter room temperature
- 1 pound of your favorite cheese s (Monterey jack, mozzarella, cheddar, gouda, provolone, Gryuere, American, or a mix). Tip: Freshly shredded cheese melts faster than sliced.
- Optional: Fresh pesto for spreading inside the grilled cheese
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Instructions
For the Creamy Tomato Soup:
- Heat the Base: In a large pot, melt the butter with the olive oil over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Simmer the Tomatoes: Pour in the tomatoes (along with their juice). Add the chicken stock, sugar, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes, allowing the flavors to meld.
- Blend the Soup: After the soup has simmered, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, you can transfer the soup to a blender in batches, but be careful with the hot liquid.
- Add Cream and Basil: Stir in the heavy cream (or coconut milk) and basil and heat through. Adjust seasonings to taste, adding more sugar or pepper if needed.
- Garnish and Serve: Ladle the soup into bowls and sprinkle with additional chopped basil for a fresh touch. Sprinkle with freshly grated parmigiano.
For the Ultimate Grilled Cheese:
- Butter the Bread: Spread butter on one side of each bread slice. This side will be the outer part of the sandwich that gets grilled to golden perfection.
- Assemble the Sandwiches: On the non-buttered sides, add your chosen cheeses, and if using, spread a thin layer of pesto. Top with another slice of bread, buttered side up.
- Grill the Sandwiches: Heat a skillet over low-medium heat. Place the sandwiches in the skillet and cook until the bread is golden and the cheese has melted, about 5-7 minutes per side. Press down lightly with a spatula for even grilling.
- Serve Hot: Cut the grilled cheese sandwiches into halves, quarters, or bite-size croutons and serve immediately with the hot tomato soup.
Notes
- Use Quality Tomatoes: The quality of the tomatoes is crucial. San Marzano tomatoes are ideal for their sweet flavor and low acidity, but any high-quality canned tomatoes will work well.
- Simmer Slowly: Allow the soup to simmer gently. This helps the flavors meld together beautifully and reduces the acidity of the tomatoes naturally.
- Blend Thoroughly: For a truly smooth texture, make sure to blend the soup thoroughly. An immersion blender does this directly in the pot, minimizing mess and ensuring a uniform texture.
- Finish with Freshness: Adding fresh basil just before serving maintains its vibrant flavor and color, giving the soup a fresh, aromatic lift.
- Butter is Better: Generously butter the outside of the bread to ensure a golden, crispy crust. Room-temperature butter spreads more evenly without tearing the bread.
- Choose the Right Cheese: Shredded cheese melts quicker than sliced. Use a good melting cheese such as cheddar, mozzarella, or provolone. Combining different cheeses can add depth of flavor and perfect meltiness.
- Control the Heat: Cook the grilled cheese over medium heat. Too hot, and the bread burns before the cheese melts; too low, and the sandwich can become greasy.
Nutrition Information
Show Details
Calories
709kcal
(35%)
Carbohydrates
54g
(18%)
Protein
26g
(52%)
Fat
45g
(69%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
113mg
(38%)
Sodium
1221mg
(51%)
Potassium
816mg
(23%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
1693IU
(34%)
Vitamin C
20mg
(22%)
Calcium
525mg
(53%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Calories | 709kcal | 35% |
| Carbohydrates | 54g | 18% |
| Protein | 26g | 52% |
| Fat | 45g | 69% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 1221mg | 51% |
| Potassium | 816mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 1693IU | 34% |
| Vitamin C | 20mg | 22% |
| Calcium | 525mg | 53% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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