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Creamy Tomato Soup with Grilled Cheese

A comforting dish featuring creamy tomato soup paired with crispy grilled cheese sandwiches, perfect for chilly days or cozy family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 (28 oz) cans whole peeled tomatoes Best with ripe, vine-packed tomatoes.
  • 2 cups vegetable broth Can substitute with chicken broth.
  • 1 tbsp granulated sugar Helps balance acidity.
  • 1/2 cup heavy cream Can substitute with half-and-half or coconut cream.
  • to taste salt and black pepper Add to taste.
For the Grilled Cheese
  • 8 slices sandwich bread
  • 4 tbsp unsalted butter, softened For grilling.
  • 8 slices sharp cheddar cheese Can substitute with mozzarella, American, or provolone.

Method
 

Preparation
  1. Melt 2 tablespoons butter in a large pot over medium heat.
  2. Add the diced onion and cook for about 4 minutes, or until it softens.
  3. Add the garlic and cook for 30 seconds, just until fragrant.
Cooking the Soup
  1. Add the whole peeled tomatoes with their juices, vegetable broth, and sugar to the pot.
  2. Bring everything to a simmer and cook for about 20 minutes, breaking up the tomatoes as they soften.
  3. Use an immersion blender to blend the soup directly in the pot until smooth.
  4. Stir in the heavy cream and let the soup simmer for 5 more minutes.
  5. Season with salt and black pepper to taste before serving.
Making the Grilled Cheese
  1. Spread softened butter on one side of each bread slice.
  2. Heat a skillet over medium heat and place 4 bread slices butter-side down in the pan.
  3. Top each with 2 slices of sharp cheddar, then add the remaining bread slices with the butter side facing up.
  4. Cook for 3 to 4 minutes per side until the bread is golden brown and cheese is melted.
  5. Slice the sandwiches in half.
Serving
  1. Ladle the soup into bowls and serve with the grilled cheese for dipping.

Notes

Tomatoes are the heart of this soup, so using quality canned tomatoes yields better results. This soup is excellent for leftovers and can be stored in the refrigerator for up to 5 days or frozen for 3 months.