Creamy Tomato Soup with Grilled Cheese Dippers
A comforting and classic pairing of rich, creamy tomato soup and crispy grilled cheese sandwiches. This vegetarian meal is perfect for a cozy lunch or light dinner.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 694 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
soup
- 15 mlolive oil
- 0.5 pcsyellow onion, chopped
- 2 clovegarlic, minced
- 800 gcanned crushed tomatoes
- 480 mlvegetable broth
- 1 tspdried basil
- 0.5 tspdried oregano
- 1 tspsugar
- 120 mlheavy cream
- 0.5 tspsalt
- 0.25 tspblack pepper
grilled cheese
- 4 tbspbutter, softened
- 8 pcssandwich bread
- 220 gcheddar cheese, shredded
Equipment
griddle · large skillet · large pot · dutch oven · cutting board · knife · immersion blender
The method
Step by step
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
- 3
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 4
Pour in the canned crushed tomatoes and vegetable broth. Add the dried basil, dried oregano, and sugar.
About 1 min
Cook’s note: The sugar helps to balance the acidity of the tomatoes.
- 5
Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, allowing the flavors to meld.
About 20 min
Cook’s note: Stir occasionally to prevent sticking.
- 6
While the soup simmers, prepare the grilled cheese sandwiches. Spread softened butter evenly on one side of each slice of sandwich bread.
About 3 min
Cook’s note: Ensure the butter goes all the way to the edges for a crispy crust.
- 7
Heat a large skillet or griddle over medium heat. Place four slices of bread, butter-side down, in the skillet.
About 1 min
- 8
Divide the shredded cheddar cheese evenly over the bread slices in the skillet. Top with the remaining four slices of bread, butter-side up.
About 1 min
- 9
Cook the grilled cheese for 3-5 minutes per side, or until golden brown and the cheese is melted and bubbly.
About 7 min
Cook’s note: Adjust heat as needed to prevent burning and ensure even cooking.
- 10
Once the soup has simmered, remove it from the heat. Stir in the heavy cream, salt, and black pepper.
About 1 min
- 11
For a smoother soup, use an immersion blender to blend directly in the pot until desired consistency is reached. Alternatively, carefully transfer to a regular blender and blend in batches.
About 2 min
Cook’s note: If using a regular blender, be very careful with hot liquids and do not overfill.
- 12
Cut the grilled cheese sandwiches into dippable strips or triangles.
About 1 min
- 13
Serve the creamy tomato soup hot, accompanied by the grilled cheese dippers.
Cook’s note: Garnish with fresh basil or a swirl of extra cream if desired.
Per serving
Nutrition
- Calories
- 694.3kcal
- Protein
- 23g
- Carbs
- 47.2g
- Fat
- 46.5g
- Fibre
- 4.7g
- Sugar
- 13.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover soup in an airtight container in the refrigerator.
Reheat soup gently on the stovetop over low heat or in the microwave until warmed through. Grilled cheese is best eaten fresh.
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