Description
A comforting Classic Tomato Soup paired with a melty Grilled Cheese Sandwich. This recipe features a creamy tomato soup made from scratch with fresh ingredients and a rich blend of cheeses melted between crispy sourdough bread. Perfect for a cozy meal any day.
Ingredients
Scale
For the Soup (6 servings)
- 3 tablespoons unsalted butter
- 1 onion, chopped
- 2 tablespoons minced garlic
- 2 tablespoons all purpose flour
- 3 cups vegetable broth, preferably low sodium
- 28 ounces canned crushed tomatoes
- 6 ounces can of tomato paste
- ¾ cup heavy whipping cream
- Salt and freshly ground black pepper, to taste
- 1 parmesan rind, optional
- Extra virgin olive oil or shredded parmesan cheese, for garnish, optional
For the Grilled Cheese Sandwich (Makes 1)
- 2 slices sourdough bread
- 4 tablespoons unsalted butter, softened
- 2 slices white cheddar cheese
- 2 slices mozzarella cheese
Instructions
- Cook the onion and garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring frequently, until softened and translucent, about 2 minutes. Add the minced garlic and cook until just fragrant, about 20 seconds.
- Add remaining ingredients and cook: Reduce heat to low and add the flour along with a splash of the broth, gently whisking constantly. Cook for about 1 minute to remove raw flour taste. Add the rest of the broth, crushed tomatoes, tomato paste, and the parmesan rind if using. Bring to a simmer and cook about 15 minutes, stirring frequently, until the soup thickens slightly.
- Remove the parmesan rind: Turn off the heat and take out the parmesan rind from the soup.
- Blend: Using an immersion blender, blend the soup until smooth and well combined. Alternatively, use a standard blender carefully, venting the lid to release steam to avoid splatter from the hot soup.
- Add cream and season to taste: Return the blended soup to the pot over low heat. Stir in the heavy cream and season with salt and freshly ground black pepper to taste. Heat through gently without boiling.
- Add garnishes: Serve the soup with optional sprinkles of shredded parmesan cheese and a drizzle of extra virgin olive oil if desired.
- Butter the bread: Spread 2 tablespoons of softened butter evenly on one side of each slice of sourdough bread.
- Assemble grilled cheese: Place one slice of bread, buttered side down, on a skillet over medium heat. Layer the cheese slices (white cheddar and mozzarella) on top, then place the second slice of bread on top, buttered side up.
- Cook the sandwich: Cook for about 2 to 3 minutes per side, covering the skillet with a tight-fitting lid, until the bottom is light golden brown. Flip carefully and cook the other side until golden brown. Check to ensure the cheese inside is melted.
- Make it melty: If the cheese is not fully melted, place the sandwich back on the skillet over medium-low heat, cover, and cook about 1 minute per side until the cheese melts completely and the bread is a medium golden brown.
- Serve: Cut the grilled cheese diagonally and serve hot alongside the steaming bowl of tomato soup for a delicious, comforting meal.
Notes
- Using low sodium vegetable broth helps control the saltiness of the soup.
- The parmesan rind adds depth to the soup but is optional.
- For a vegan option, substitute butter and cream with plant-based alternatives.
- Ensure to blend carefully when hot to avoid spillage or burns.
- You can make multiple grilled cheese sandwiches using the oven or stovetop methods as per preference.
- Covering the skillet while grilling the sandwich helps cheese melt evenly.
- Adjust cream quantity to preference for thicker or thinner soup consistency.
Nutrition
- Serving Size: 1 bowl soup and 1 grilled cheese sandwich
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 55 mg
