Easy tomato soup with grilled cheese
User Reviews
4.7
Easy tomato soup with grilled cheese
Description
Easy tomato soup with grilled cheese uses ripe tomatoes caramelized in the oven with balsamic vinegar, sugar, and olive oil to create a deep base. Onions, garlic, and fresh basil sautéed add an aromatic foundation. Simmering with tomato paste and vegetable or chicken stock enhances the flavor before the soup is blended smooth. The final addition of cream rounds out the acidity and adds richness.
The grilled cheese sandwiches complement the soup with their combination of mozzarella and mature cheddar cheeses that melt together on buttered slices of bread, cooked until golden brown on both sides. This contrast gives a crunchy exterior and gooey interior when enjoyed with the soup.
You can serve this meal together as a cozy pairing, with fresh basil sprinkled on the soup for brightness. The grilled cheese adds a substantial element, making the combination suitable for casual dining or a satisfying snack.
Ingredients
- 1½ kg (3lbs) tomato Use ripe, seasonal tomatoes or replace with whole canned tomatoes. San Marzano tomatoes are excellent but any good quality Italian tomatoes can be used
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tsp salt
- 2 red onions finely chopped
- 2 garlic finely chopped, cloves
- ½ cup basil I don't bother chopping the basil as the leaves will be blended, fresh leaves
- 2 tsp tomato paste
- 8 cups vegetable stock or chicken stock
- ½ cup cream
- salt to taste
- black pepper to taste
- basil to serve, fresh
for the grilled cheese sandwich
- 2 lices bread per person
- 2 cups mozzarella grated
- 2 cups cheddar cheese mature, grated
- butter
Instructions
- Preheat the oven to 200°C/390°F.
- Place the tomatoes (if using canned tomatoes, add all the juices as well) in a roasting tray and add the Balsamic vinegar, olive oil, sugar and salt. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started to caramelize.
- In a large pot, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and basil and fry for another minute.
- Add the roasted tomatoes, tomato paste and sugar. Stir to combine all the ingredients and pour in the stock.
- Lower the heat and cover the pot. Allow to simmer for 10 minutes.
- Remove the pot from the heat and blend the soup.
- Add the cream and season to taste.
- To make the grilled cheese sandwiches, mix the mozzarella with the cheddar. Add ½ cup cheese to half of the slices of bread. Sandwich with the remaining bread. Butter both sides generously.
- Cook in a non-stick pan, over medium heat until the cheese is melted and the sandwiches are golden brown on both sides.
- Serve the tomato soup with a swirl of cream and fresh basil leaves with the grilled cheese sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 63mg | 21% |
| Sodium | 943mg | 39% |
| Potassium | 650mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 2303IU | 46% |
| Vitamin C | 29mg | 32% |
| Calcium | 531mg | 53% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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