Tomato Soup with Grilled Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1234
- Total Fat
- 85
- Saturated Fat
- 42
- Carbohydrates
- 74
- Dietary Fiber
- 12
- Sugar
- 31
- Protein
- 54
- Cholesterol
- 222
- Sodium
- 1743
- Total: 45 min
- Active: 20 min
Ingredients
Tomato Soup:
2 tablespoons oil (I'm using olive)
1 medium onion (I'm using yellow), sliced or chopped
Salt
4 cloves garlic, thinly sliced
One 28-ounce can tomato product (I'm using chopped tomatoes)
1 1/2 cups liquid, such as water, vegetable stock or chicken stock (I'm using chicken stock)
3/4 cup cream or milk, optional
2 tablespoons hot sauce, optional
1 tablespoon oregano, optional
Grilled Cheese:
2 tablespoons mayonnaise or melted butter
8 slices bread (I'm using white)
6 ounces grated hard cheese (I'm using Parmesan)
16 slices cheese (I'm using Cheddar)
2 tablespoons mustard, optional (I'm using coarse grain)
Directions
- For the tomato soup: Heat a large saucepan over medium heat and add the oil. When hot, add the onion and a large pinch of salt and cook until starting to soften, about 2 minutes. Add the garlic and cook for an additional minute. Mix in the tomatoes and chicken stock. Add the cream, hot sauce and oregano if using and bring to a simmer. Simmer until thickened and the flavors come together, 20 to 30 minutes. Taste and season with additional salt if needed. Let cool slightly, then transfer to a blender and puree until smooth.
- For the grilled cheese: Heat a large skillet or griddle over medium heat.
- Spread the mayonnaise or melted butter on one side of each slice of bread. Sprinkle the Parmesan over the mayonnaise or butter. Flip the slices and put 4 pieces of Cheddar on 4 of the bread slices. Spread the other bread slices with mustard, if using, and close the slices together to form sandwiches (the mayonnaise and Parmesan should be on the outside).
- Working in batches if necessary, transfer the sandwiches to the skillet and cook until browned and toasted, 2 to 3 minutes per side. Slice and serve with the tomato soup.
Cook’s Note
For more ingredient substitution ideas, see the article below.