Description

A comforting and classic combination of creamy tomato soup paired with crispy, cheesy grilled cheese sandwiches. This recipe features a rich tomato soup made with olive oil, garlic, onion, crushed tomatoes, and a touch of cream for smoothness. Served with golden grilled cheese sandwiches featuring melted cheddar, this meal is perfect for a cozy lunch or dinner.

Ingredients

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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 for 10-15 minutes to develop flavors.
Blend the Soup: Using an immersion blender, blend the soup until it reaches a smooth consistency. Alternatively, carefully transfer the soup in batches to a blender and blend. Return the soup to the pot after blending.
Add Cream and Seasoning: Stir in the heavy cream and sugar if using. Season with dried basil, salt, pepper, and red pepper flakes for heat if desired. Let the soup simmer gently for another 5 minutes to allow flavors to meld together.
Garnish and Serve: Ladle the creamy tomato soup into bowls and garnish with fresh parsley or basil. Optionally drizzle some extra cream or olive oil on top for presentation.
Prepare the Bread: Butter one side of each bread slice. Sprinkle garlic powder and parsley onto the buttered side if you prefer extra flavor.
Assemble the Sandwich: Place half of the shredded cheese on the unbuttered side of one slice of bread. Top with the other slice, buttered side up.
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, around 2-3 minutes per side. Flip carefully and cook the other side until cheese is fully melted and the bread is crisp.
Serve: Slice the grilled cheese sandwich in half and serve alongside the creamy tomato soup for a warm, satisfying meal.

Notes

Use heavy cream for a richer soup or substitute with milk for a lighter version.
Vegetable broth can be substituted with chicken broth if not vegetarian.
Adjust red pepper flakes to control the heat level in the soup.
For extra flavor, lightly toast the bread before assembling the sandwich.
Fresh basil garnish adds a bright, fresh note to the soup.
Use a mix of cheddar and mozzarella in the grilled cheese for gooey melting texture with sharp flavor.