Grilled Cheese and Tomato Soup Recipe
User Reviews
5.0
171 reviews
Excellent
Grilled Cheese and Tomato Soup Recipe
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This Grilled Cheese and Tomato Soup recipe is taken to the next level with smoked cheeses, cream, and prosciutto ham for an incredible meal.
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Ingredients
For the Tomato Soup:
- 1 tablespoon unsalted butter
- 1 peeled medium diced yellow onion
- 1 ½ tablespoons sugar
- 3 finely minced cloves of garlic
- 2 28- ounce cans san Marzano tomatoes in juice
- 1 cup chicken stock
- 2 tablespoons balsamic vinegar
- ½ cup heavy whipped cream
- coarse salt and pepper to taste
For the Grilled Cheese:
- 4 teaspoons unsalted butter
- 4 lices brioche bread
- 4 teaspoons fig jam
- 2 lices cheddar cheese
- 2 lices smoked Gouda cheese
- 2 lices Provolone cheese
- 2 lices prosciutto ham
Instructions
- Tomato Soup: Add the butter to a large pot over medium-low heat until melted.
- Add in the onions and cook for 5–6 minutes before adding in the sugar.
- Mix and cook for a further 7-9 minutes until browned while occasionally stirring.
- Add in the garlic and cook for 1 to 2 minutes, or just until fragrant.
- Pour in the tomatoes and stew for 5-6 minutes, add in the chicken stock and then add in the balsamic vinegar.
- Transfer the mixture to a blender and blend on high until smooth.
- Add the soup back to the pot over low heat and stir in cream, salt, and pepper. Keep it warm.
- Grilled Cheese: Add the butter to a large grilled or frying pan over low heat until melted.
- Add the brioche and cook for 1 1/2 to 2 minutes or until it is browned and toasted.
- Flip the bread over and spread on the fig jam to two slices of bread.
- Next, layer on 1 slice of cheddar, 1 slice of gouda, 1 slice of provolone, and 1 slice of prosciutto over the fig jam. Repeat with the other piece of bread with fig jam. Cook for 1 1/2 to 2 minutes or until it is browned and toasted.
- Add the bread with nothing on it to the tops of the cheese and prosciutto.
- Slice and serve.
Notes
- Make-Ahead: The soup can be made up to 2 days ahead for freshness. Grilled cheese is best to serve as soon as it is finished cooking.
- How to Store: The tomato soup will hold in the refrigerator covered for 5 days. It will also freeze well covered for up to 3 months. The grilled cheese will hold, covered in plastic in the fridge for up to 3 days. It will not freeze well.
- How to Reheat: Add the soup to a small pot and heat over low heat until hot. For the grilled cheese place on a tray and cover in foil and bake in the oven at 350° for 6-7 minutes or until warm and the cheese has melted.
- Try serving the tomato soup with croutons for more texture and flavor.
- Drizzle some creme fraiche onto the soup to make it creamier.
- If you want the soup healthier, use no butter or cream in your tomato soup. Add all of the ingredients together and stew it over low heat. Puree it, season it.
- Try using 100% whole grain bread with a piece of low-fat or vegan cheese for a healthier grilled cheese.
- If blending the soup in a blender be sure to remove the center cap of the lid from the blender.
- Remember, soup gets better with time so it will likely be even better the next day.
Nutrition Information
Show Details
Calories
826kcal
(41%)
Carbohydrates
28g
(9%)
Protein
39g
(78%)
Fat
64g
(98%)
Saturated Fat
37g
(185%)
Cholesterol
193mg
(64%)
Sodium
1678mg
(70%)
Potassium
1079mg
(31%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
3265IU
(65%)
Vitamin C
60.1mg
(67%)
Calcium
947mg
(95%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 826 kcal
% Daily Value*
| Calories | 826kcal | 41% |
| Carbohydrates | 28g | 9% |
| Protein | 39g | 78% |
| Fat | 64g | 98% |
| Saturated Fat | 37g | 185% |
| Cholesterol | 193mg | 64% |
| Sodium | 1678mg | 70% |
| Potassium | 1079mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 3265IU | 65% |
| Vitamin C | 60.1mg | 67% |
| Calcium | 947mg | 95% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
171 reviews
Excellent
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