Description
A comforting and classic meal featuring a rich, creamy tomato soup paired perfectly with a golden, melty grilled cheese sandwich. This recipe blends the freshness of tomatoes with soothing cream, balanced with herbs and spices, and pairs beautifully with crispy, buttery bread loaded with 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. Then 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 directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth. Return the soup to the pot if necessary.
- Add Cream and Seasoning: Stir in the heavy cream and sugar, if using, to balance acidity. Season with dried basil, salt, pepper, and optionally red pepper flakes for a bit of heat. Let the soup simmer for another 5 minutes to meld the flavors.
- Garnish and Serve Soup: Ladle the creamy tomato soup into serving bowls. Garnish with fresh parsley or basil, and optionally drizzle some extra cream or olive oil for a pretty finish.
- Prepare the Bread: Butter one side of each slice of bread. Sprinkle garlic powder and parsley on the buttered sides if you’d like extra flavor enhancement.
- Assemble the Sandwich: Place half of the shredded cheese on the unbuttered side of one slice. Top with the second slice of bread, buttered side up.
- 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 starts melting, about 2-3 minutes per side. Flip carefully and cook the other side until cheese is fully melted and bread is crisp.
- Serve: Slice the grilled cheese sandwich in half and serve it alongside the creamy tomato soup for a satisfying and classic pairing.
Notes
- Use fresh basil instead of dried for garnish if available for a burst of fresh flavor.
- The soup can be made lighter by substituting milk for heavy cream.
- For a richer grilled cheese, combine cheddar with mozzarella or your favorite melting cheese.
- Adjust red pepper flakes according to your heat preference or omit completely.
- Use a non-stick skillet to prevent sticking and ensure even browning of the grilled cheese.
- Leftover soup can be refrigerated up to 3 days or frozen for up to 3 months.
- To make vegetarian, ensure broth is vegetable-based and cheese is suitable for vegetarian diets.
