Description

This comforting recipe features a rich and velvety creamy tomato soup paired perfectly with a classic grilled cheese sandwich. The soup is made from scratch using sautéed onions, garlic, crushed tomatoes, and a touch of cream for extra richness. Served alongside golden, buttery grilled cheese sandwiches with melted cheddar, this meal is a nostalgic and satisfying combination perfect for lunch or dinner.

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)

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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 until fragrant.
Add Tomatoes and Broth: Stir in the crushed tomatoes, tomato paste, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10-15 minutes to develop flavor.
Blend the Soup: Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree. Return the blended soup to the pot.
Add Cream and Seasoning: Stir in the heavy cream and sugar (if using). Season with dried basil, salt, pepper, and red pepper flakes if you prefer some heat. Let the soup simmer for another 5 minutes to meld the flavors.
Garnish and Serve Soup: Ladle the creamy tomato soup into bowls and garnish with fresh parsley or basil. Drizzle with extra cream or a little olive oil if desired for presentation.
Prepare the Bread for Sandwich: Butter one side of each slice of bread evenly. Sprinkle a little garlic powder and parsley on the buttered side for added flavor, if desired.
Assemble the Sandwich: Place half of the shredded cheese on the unbuttered side of one bread slice. Top with the second slice, buttered side on the outside.
Cook the Sandwich: Heat a skillet over medium heat. Place the assembled sandwich in the skillet and cook until the bread is golden brown and the cheese begins to melt, about 2-3 minutes per side. Flip carefully and cook the other side until the cheese is fully melted and the bread is crisp and golden.
Serve the Meal: Slice the grilled cheese sandwich in half and serve alongside the creamy tomato soup for a comforting, classic pairing.

Notes

Use tomato paste to intensify the tomato flavor in the soup.
For a lighter soup, substitute heavy cream with milk or a dairy-free alternative.
Fresh basil can be used in place of dried basil for a brighter herb flavor.
Add red pepper flakes sparingly to introduce heat without overpowering the soup.
Use your favorite bread for the sandwich; sourdough or white bread work best for a crispy crust.
Garlic powder and parsley on the bread add subtle, delicious layers of flavor to the grilled cheese.
Cooking the sandwich on medium heat prevents burning and ensures melted cheese.
For a vegetarian option, ensure the broth used is vegetable-based.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup and Sandwich
Method: Stovetop
Cuisine: American