American · Soup · Easy
Tomato Soup with Grilled Cheese
Silky tomato soup made for dunking, paired with a golden grilled cheese. Pure comfort in a bowl.
The whole recipe in 60 seconds
Tomato Soup with Grilled Cheese, in 5 ideas
- A pinch of sugar tames the acidity of canned tomatoes without making the soup sweet.
- Roasting the tomatoes first adds a deep smoky layer, if you have the time.
- Grate the cheese yourself; pre-shredded cheese has anti-caking starch that melts less smoothly.
- Mayo on the outside of the bread browns more evenly than butter and never burns as fast.
- Stir a spoonful of pesto into each bowl for an instant upgrade.
What you need
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 2 cups vegetable broth
- 1 tsp sugar
- 1/2 cup heavy cream
- Salt and black pepper to taste
- 8 slices sandwich bread
- 4 tbsp butter, softened
- 8 slices cheddar cheese
- Fresh basil for garnish (optional)
How to make it
Directions
- Heat olive oil in a large pot over medium heat. Cook the onion until soft, about 5 minutes, then add garlic for 1 minute.
- Pour in the crushed tomatoes and broth. Add sugar, salt, and pepper. Simmer 20 minutes.
- Blend until smooth with an immersion blender, then stir in the cream. Keep warm over low heat.
- Butter one side of each bread slice. Place cheese between two slices, buttered sides out.
- Cook each sandwich in a skillet over medium heat, 3 to 4 minutes per side, until golden and the cheese melts.
- Ladle soup into bowls, garnish with basil, and serve with the grilled cheese for dunking.
Money saver. Canned tomatoes are one of the best grocery bargains. Stock up when they go on sale; they keep for years and anchor dozens of cheap meals.