Creamy Tomato Soup with Grilled Cheese Recipe
This Creamy Tomato Soup with Grilled Cheese is a comforting, classic pairing perfect for any time of year. The rich tomato soup is blended to a smooth, velvety texture and finished with heavy cream for extra creaminess. Paired with golden, buttery grilled cheese sandwiches with melted cheese inside, this meal offers a delightful balance of flavors and textures, ideal for warming up on a chilly day or any casual lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup, Sandwich
- Method: Stovetop
- Cuisine: American
Ingredients
For the Tomato Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup heavy cream
For the Grilled Cheese:
- 8 slices of bread (your choice)
- 4 tablespoons butter
- 8 slices of cheese (cheddar, American, or your favorite)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become soft and translucent, which should take about 5 minutes. This step builds the flavor base for the soup.
- Simmer Soup: Stir in the crushed tomatoes, vegetable broth, sugar, dried basil, salt, and pepper. Bring the mixture to a simmer and cook uncovered for 20 minutes to blend the flavors thoroughly and reduce slightly.
- Add Cream and Blend: Remove the pot from heat and stir in the heavy cream. Using an immersion blender directly in the pot or transferring the soup carefully to a regular blender, blend the soup until it reaches a smooth, creamy consistency without chunks.
- Prepare Grilled Cheese: Preheat a skillet over medium heat. Butter one side of each slice of bread. Place cheese slices between two bread slices so that the buttered sides face out.
- Grill Sandwiches: Place the assembled sandwiches on the skillet and cook until the bread is golden brown and crisp and the cheese inside has fully melted, about 3-4 minutes per side. Adjust the heat as necessary to prevent burning while ensuring the cheese melts.
- Serve: Ladle the hot tomato soup into bowls and serve alongside the grilled cheese sandwiches for dipping and enjoying together.
Notes
- You can substitute heavy cream with half-and-half or coconut cream for a different flavor or to reduce fat content.
- Use your favorite cheese type to vary the taste of the grilled cheese sandwiches.
- For a vegan version, replace heavy cream with coconut milk and use vegan butter and cheese alternatives.
- To make the soup chunk-free, ensure you blend until completely smooth.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
