Crispy Grilled Cheese and Creamy Tomato Soup
Homemade Creamy Tomato Soup and Grilled Cheese is a classic comfort meal. This easy-to-make recipe features ripe, juicy tomatoes blended into a creamy soup that's bursting with flavor. It's paired with a crispy, golden, and gooey grilled cheese, making this duo is perfect for a cozy lunch or dinner.
Servings 9 cups
Calories 458kcal
Ingredients
Soup
- 1 teaspoon olive oil
- ½ cup diced onions I used white onions.
- ½ cup diced celery
- ½ cup diced carrots
- 3 garlic cloves Minced
- 4 cups broth I used chicken. Any broth will work.
- 28 oz canned crushed tomatoes
- 1 ½-2 teaspoons Italian Seasoning Adjust to taste. I used 2 teaspoons.
- ½ teaspoon dried basil
- salt and pepper to taste
- 1-2 tablespoons sugar or sweetener Adjust to taste. I used 2 tablespoons.
- 1 cup heavy whipping cream
Grilled Cheese
- 4 slices bread I used brioche bread.
- 2 tablespoons unsalted butter Softened or melted.
- 1 cup grated cheese I used ½ cup mozzarella and ½ cup cheddar. You can use slices of cheese if you want.
Instructions
Tomato Soup
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onions, carrots, celery, and garlic and cook until translucent, about 3-4 minutes.
- Add in the remaining ingredients: broth, crushed tomatoes, Italian seasoning, basil, salt and pepper to taste, and sugar or sweetener to taste. Taste repeatedly and make adjustments to the spices as necessary so the soup suits your taste.
- Bring the mixture to a rolling boil and then lower the heat to simmer and cover the pot with the lid and lower the heat to low to let the soup simmer for about 20-25 minutes. The soup is done when all the vegetables are completely softened. The soup should have reduced and thickened. If it's too thin, let it simmer uncovered for a bit longer.
- Add in the heavy whipping cream and stir.
- Use an immersion hand blender or transfer the soup to a high powered blender to puree it into a smooth texture. If you're using a pot that will scratch at the bottom, you may want to transfer the mixture to a large bowl first (if using a hand blender).Puree the soup until it's thick and smooth.
- Cool before serving.
Grilled Cheese
- Heat a skillet on medium heat. I use a cast iron.
- Spread a thin, even layer of softened or melted butter on one side of each slice of bread.
- Place the grated cheese on the unbuttered side of one slice of bread.
- Place the assembled sandwich in the preheated skillet.
- Cook for about 3-4 minutes on one side, pressing gently with a spatula to ensure even browning and melting.
- Flip the sandwich carefully and cook for another 3-4 minutes on the other side. The bread should be golden brown and crispy, and the cheese should be fully melted.
Notes
One thing about tomatoes, you need to season them well! Season the soup throughout the cooking process, adjusting as needed to enhance all the other flavors. The dish will taste bland and acidic without proper seasoning.
This recipe uses heavy whipping cream because it’s a great thickening agent. You can omit if you wish. The carrots, onions, and celery will help thicken up the soup some if you wish to omit dairy.
Using a blender or an immersion blender will significantly improve the texture and consistency of the soup. You can also use a potato masher or hand mixer.
Nutrition
Serving: 1cup soup + sandwich | Calories: 458kcal | Carbohydrates: 26g | Protein: 18g | Fat: 8g