Description
This Creamy Tomato Soup with Grilled Cheese Sandwich is a comforting classic, perfect for a cozy meal. The smooth, rich tomato soup is enhanced with a touch of cream and aromatic herbs, paired perfectly with a crispy, cheesy grilled sandwich made with golden toasted bread and melted cheddar cheese.
Ingredients
Scale
For the Creamy Tomato Soup
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or milk for a lighter option)
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried basil (or fresh basil for garnish)
- Salt and pepper, to taste
- Red pepper flakes (optional, for heat)
- Fresh parsley or basil for garnish
For the Grilled Cheese Sandwich
- 4 slices of bread (sourdough, white, or your choice)
- 2 tablespoons butter, softened
- 1 cup shredded cheddar cheese (or a combination of cheddar and mozzarella)
- Garlic powder and parsley (optional, for extra flavor)
Instructions
- Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute to release its aroma.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, tomato paste, and vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for 10-15 minutes to meld the flavors.
- Blend the Soup: Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a countertop blender, and blend until smooth. Return the soup to the pot.
- Add Cream and Seasoning: Stir in the heavy cream and sugar if using. Season with dried basil, salt, pepper, and optional red pepper flakes for a spicy kick. Let the soup simmer for another 5 minutes to combine the flavors.
- Garnish and Serve Soup: Ladle the creamy tomato soup into bowls and garnish with fresh parsley or basil. Optionally, drizzle extra cream or olive oil on top for a decorative touch.
- Prepare the Bread: Butter one side of each slice of bread evenly. Sprinkle garlic powder and parsley on the buttered side if desired for added flavor.
- Assemble the Sandwich: Place half of the shredded cheese on the unbuttered side of one slice. Top with the second slice, buttered side facing out.
- Cook the Sandwich: Heat a skillet over medium heat. Place the sandwich in the skillet and cook until the bread is golden brown and the cheese starts to melt, about 2-3 minutes. Flip carefully and cook the other side until the cheese is fully melted and the bread is crispy.
- Serve: Slice the grilled cheese sandwich in half and serve immediately alongside the creamy tomato soup for a warm, satisfying meal.
Notes
- For a lighter soup, substitute heavy cream with milk or a milk alternative.
- If using chicken broth, the soup will have a richer flavor; vegetable broth keeps it vegetarian.
- Add a pinch of red pepper flakes to the soup for a subtle heat.
- Use your preferred bread for the grilled cheese sandwich for different textures and flavors.
- To enhance flavor, sprinkle garlic powder and parsley on the buttered side of the bread before grilling.
- Use an immersion blender for easier blending directly in the pot without transferring hot soup.
- Serve with extra fresh herbs or a swirl of cream for a beautiful presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup with Sandwich
- Method: Stovetop
- Cuisine: American
