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Creamy Tomato Soup with Grilled Cheese

Creamy tomato soup with grilled cheese sandwich on a rustic wooden table.
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This cozy meal transforms pantry staples into a restaurant-worthy bowl of comfort. Rich, velvety tomato soup pairs perfectly with a crispy, buttery grilled cheese sandwich for the ultimate easy lunch or dinner.

Ingredients

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  • For the Creamy Tomato Soup:
  • 2 tablespoons unsalted butter or olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 (28-ounce) cans whole peeled tomatoes with juices
  • 2 cups vegetable or chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon granulated sugar
  • 1/2 cup heavy cream or half-and-half
  • Salt and freshly ground black pepper to taste
  • Fresh basil or parsley for garnish (optional)
  • For the Grilled Cheese Sandwiches:
  • 8 slices bread (sourdough, white, or whole wheat)
  • 8 slices melting cheese (such as sharp cheddar and gouda)
  • 4 tablespoons softened unsalted butter

Instructions

  1. Build the soup base: In a large pot, melt butter over medium heat. Add onion and cook until soft, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
  2. Simmer for flavor: Add canned tomatoes with juices, broth, oregano, thyme, and sugar. Break up tomatoes with a spoon. Bring to a simmer, then reduce heat to low. Cook uncovered for 20-25 minutes.
  3. Blend until smooth: Carefully transfer hot soup to a blender (vent the lid) and blend until completely smooth. Return soup to the pot.
  4. Finish with cream: Stir in heavy cream and warm through over low heat. Do not boil. Season generously with salt and pepper.
  5. Make the grilled cheese: While soup simmers, assemble sandwiches with cheese between bread slices. Butter the outer sides of the bread.
  6. Cook sandwiches in a skillet over medium-low heat for 3-4 minutes per side, until golden brown and cheese is melted. Slice in half for dipping.
  7. Serve soup hot, garnished with fresh herbs if desired, alongside the grilled cheese sandwiches.

Notes

For a dairy-free version, use olive oil and coconut milk. Always vent the blender when blending hot soup. Do not boil the soup after adding cream. The soup can be made ahead and freezes well (freeze before adding cream).

Nutrition

Find it online: https://www.homestyletable.com/creamy-tomato-soup-grilled-cheese/