Creamy Tomato Soup with Grilled Cheese
This meal is not only a crowd-pleaser but also brings a touch of gourmet to a familiar comfort food, making it perfect for sharing with family and friends. Enjoy the creamy, tangy flavors of the soup with the crispy, melty delights of the grilled cheese for a truly delcious meal!
Servings: 8 servings
Ingredients
Creamy Tomato Soup:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 2-3 garlic cloves minced
- 56 ounces San Marzano crushed tomatoes two, 28-oz cans
- 2 cups chicken stock or vegetable broth for a vegetarian option
- ¼ cup chopped fresh basil + extra for serving
- 1 teaspoon sugar or to taste
- ½ teaspoon black pepper or to taste
- ½ cup heavy whipping cream or coconut milk for a dairy-free option
- Freshly grated parmigiano cheese for serving
Ultimate Grilled Cheese (makes 8 halves):
- 8 slices sourdough bread or any thick, hearty bread of your choice
- 8 tablespoons butter room temperature
- 1 pound of your favorite cheese s (Monterey jack, mozzarella, cheddar, gouda, provolone, Gryuere, American, or a mix). Tip: Freshly shredded cheese melts faster than sliced.
- Optional: Fresh pesto for spreading inside the grilled cheese
Instructions
For the Creamy Tomato Soup:
- Heat the Base: In a large pot, melt the butter with the olive oil over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Simmer the Tomatoes: Pour in the tomatoes (along with their juice). Add the chicken stock, sugar, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes, allowing the flavors to meld.
- Blend the Soup: After the soup has simmered, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, you can transfer the soup to a blender in batches, but be careful with the hot liquid.
- Add Cream and Basil: Stir in the heavy cream (or coconut milk) and basil and heat through. Adjust seasonings to taste, adding more sugar or pepper if needed.
- Garnish and Serve: Ladle the soup into bowls and sprinkle with additional chopped basil for a fresh touch. Sprinkle with freshly grated parmigiano.
For the Ultimate Grilled Cheese:
- Butter the Bread: Spread butter on one side of each bread slice. This side will be the outer part of the sandwich that gets grilled to golden perfection.
- Assemble the Sandwiches: On the non-buttered sides, add your chosen cheeses, and if using, spread a thin layer of pesto. Top with another slice of bread, buttered side up.
- Grill the Sandwiches: Heat a skillet over low-medium heat. Place the sandwiches in the skillet and cook until the bread is golden and the cheese has melted, about 5-7 minutes per side. Press down lightly with a spatula for even grilling.
- Serve Hot: Cut the grilled cheese sandwiches into halves, quarters, or bite-size croutons and serve immediately with the hot tomato soup.
Notes
- Use Quality Tomatoes: The quality of the tomatoes is crucial. San Marzano tomatoes are ideal for their sweet flavor and low acidity, but any high-quality canned tomatoes will work well.
- Simmer Slowly: Allow the soup to simmer gently. This helps the flavors meld together beautifully and reduces the acidity of the tomatoes naturally.
- Blend Thoroughly: For a truly smooth texture, make sure to blend the soup thoroughly. An immersion blender does this directly in the pot, minimizing mess and ensuring a uniform texture.
- Finish with Freshness: Adding fresh basil just before serving maintains its vibrant flavor and color, giving the soup a fresh, aromatic lift.
- Butter is Better: Generously butter the outside of the bread to ensure a golden, crispy crust. Room-temperature butter spreads more evenly without tearing the bread.
- Choose the Right Cheese: Shredded cheese melts quicker than sliced. Use a good melting cheese such as cheddar, mozzarella, or provolone. Combining different cheeses can add depth of flavor and perfect meltiness.
- Control the Heat: Cook the grilled cheese over medium heat. Too hot, and the bread burns before the cheese melts; too low, and the sandwich can become greasy.
Nutrition
Calories: 709kcal | Carbohydrates: 54g | Protein: 26g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1221mg | Potassium: 816mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1693IU | Vitamin C: 20mg | Calcium: 525mg | Iron: 5mg
