Grilled Cheese and Tomato Soup Recipe
User Reviews
5
-
Prep Time
5 mins
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Cook Time
50 mins
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Servings
8
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Calories
57 kcal
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Course
Main Course
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Cuisine
American
Grilled Cheese and Tomato Soup Recipe
Description
The tomato soup preparation starts by sautéing minced garlic until fragrant, then adding drained diced tomatoes (reserving the liquid), dried thyme, onion powder, and basil into the pot to cook for 10 minutes. Chicken broth and the reserved tomato liquid are added and the soup simmers uncovered for 35 to 40 minutes, allowing flavors to develop. It is seasoned with garlic salt and black pepper and blended in batches until smooth and creamy. Heavy cream is stirred in last to enrich the texture.
The grilled cheese sandwiches are made by buttering one side of bread slices and layering provolone and cheddar cheeses between them. The sandwiches are then cooked in a skillet over medium heat until the bread is toasted golden and the cheese melted. The combination offers a warm, cheesy complement to the tomato soup.
This pairing balances the tangy, herbaceous tomato soup with the gooey, melty cheeses and toasted bread of the sandwiches. It provides an inviting meal option suitable for lunch or dinner with a comforting texture and familiar flavors.
Ingredients
Tomato Soup
- 4 teaspoons garlic minced
- 2 (14-ounce) cans diced tomatoes drained, but reserve the liquid
- ½ teaspoon thyme dried
- 1 teaspoon onion powder
- 2 tablespoons basil puree or fresh chopped
- 2 cups chicken broth
- 1 cup tomato liquid reserved from the can
- ⅓ cup heavy whipping cream
- garlic salt to taste
- black pepper to taste
- croutons
- Parmesan Cheese optional
Grilled Cheese
- bread
- provolone cheese
- cheddar cheese
- butter
Instructions
Tomato Soup
- Saute the garlic in a large pot over medium heat until fragrant.
- Add the tomatoes, basil, thyme and onion powder to the pot. (not the tomato liquid). Stir and cook for 10 minutes.
- Reduce the heat to medium-low and add the chicken broth and the tomato liquid. Stir and allow to cook, uncovered, for 35-40 minutes. Stir occasionally.
- Add garlic salt and pepper to taste. Working in small batches add the soup to a blender. Blend the chunky mixture until it is smooth and creamy. Pour into a large serving bowl. Repeat with the remaining soup until it has all been blended and added to a serving bowl.
- Stir the heavy cream into the blended mixture. Mix until well combined.
- Taste, if needed, and add more garlic salt and pepper. Garnish with croutons, basil and Parmesan Cheese.
Grilled Cheese
- Heat a skillet over medium heat. Butter one side of two slices of bread (or spread with mayo) and lay one slice butter side down on the skillet. Add 1 slice cheddar and 1 slice provolone cheese to bread, then top with the other piece of bread, butter side up. Cook until golden brown on both sides and the cheese is melted, about 2 minutes per side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 361mg | 15% |
| Potassium | 247mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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