Grilled Cheese and Creamy Tomato Soup
A creamy tomato soup made from crushed tomatoes, broth, and heavy cream, served with butter toasted cheese sandwiches for a warm dinner.
Equipment
- Large pot
- Large skillet
- Spatula
Ingredients
Main Ingredients
- 2 can crushed tomatoes about 14 oz each
- 1 cup low sodium chicken or vegetable broth
- ½ cup heavy cream
- ¼ tsp black pepper
- ½ tsp dried basil or oregano optional
- 8 sandwich bread slices
- 8 cheddar or American cheese slices about 1 oz each
- 4 tbsp unsalted butter softened, for the bread
Instructions
Cooking
- Simmer the soup. Combine the tomatoes and broth in a pot over medium heat and bring to a simmer, then stir in the cream, pepper, and herbs and warm through.
- Prep the bread. Butter one side of each of the eight slices, then lay cheese on the plain side of four slices and top with the rest, buttered sides out.
- Toast the sandwiches. Cook in a skillet over medium heat until golden, then flip and cook until the cheese melts.
- Check the soup. Make sure the soup is steaming hot throughout before serving.
- Serve. Cut the sandwiches in halves or quarters and serve beside bowls of soup.
Notes
Substitutions: Use low sodium vegetable broth for a meatless soup, and swap American cheese for cheddar or a mix of both.
Tips: Add garlic or onion powder to the soup for extra depth, use quality cheese, and keep the skillet at medium so the cheese melts before the crust darkens.
Storage: Keep the soup up to 3 days in the fridge in an airtight container, store sandwiches separately for a short time, and reheat the soup to 165 degrees F.
Nutrition does not include the optional dried herbs.