LunchMain Course

Creamy Tomato Soup with Grilled Cheese Dippers

Name: Creamy Tomato Soup with Grilled Cheese Dippers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: american, vegetarian_world
Ingredients: 15 ml olive oil; 0.5 pcs yellow onion chopped; 2 clove garlic minced; 800 g canned crushed tomatoes; 480 ml vegetable broth; 1 tsp dried basil; 0.5 tsp dried oregano; 1 tsp sugar; 120 ml heavy cream; 0.5 tsp salt; 0.25 tsp black pepper; 4 tbsp butter softened; 8 pcs sandwich bread; 220 g cheddar cheese shredded

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

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

63%Score

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

Storage

Store leftover soup in an airtight container in the refrigerator.

Reheating

Reheat soup gently on the stovetop over low heat or in the microwave until warmed through. Grilled cheese is best eaten fresh.