Tomato Soup and Sourdough Grilled Cheese
This nostalgic duo is pure comfort, delivering all the cozy, heartwarming feelings you love.
Servings 4 Servings
Ingredients
Tomato Soup
- 2 tablespoons olive oil
- 1 ½ cup diced yellow onion about 1 medium onion
- ½ cup carrot thinly sliced about 1 large carrot
- 4 garlic cloves minced
- 1 red bell pepper diced
- 1 28-oz can whole San Marzano tomatoes
- 2 cups vegetable broth
- 1 tablespoon Italian seasoning
- 1 teaspoon salt + more to taste
- ¼ teaspoon pepper + more to taste
- ½ cup heavy cream
Grilled Cheese
- 8 slices sourdough bread
- 4 tablespoons butter soften
- 1 cup shredded cheddar cheese or 8 slices of cheese
Instructions
To Make Tomato Soup (8 Cups of Soup)
- Heat olive oil in a large pot over medium heat.
- Add onion, carrot, garlic, and bell pepper. Cook, stirring occasionally, until the vegetables are soft, about 10 minutes.
- Add the canned tomatoes, breaking them up with a spatula. Stir in the vegetable broth, Italian seasoning, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes, or until the carrots are very tender.
- Blend the soup until smooth using an immersion blender, or let the soup cool until warm and blend in a countertop blender with the lid slightly ajar to allow steam to escape.*
- Stir in the heavy cream and adjust the salt and pepper to taste.
To Make Grilled Cheese
- Heat a skillet or griddle over medium heat.
- If using softened butter: Spread the butter on one side of each slice of bread. Place one slice, butter side down, in the skillet. Add cheese on top, then place another slice of bread on top, butter side up.If using cold butter: Melt a small amount of butter in the skillet, swirl to coat the pan, and place a slice of bread in the melted butter. Add cheese and top with another slice of bread. Add cold butter on top to soften up while the bread toasts.
- Cover the pan with a lid to help the cheese melt evenly before the bread burns. Cook until the bread is golden brown, about 2–3 minutes per side.
- Serve hot alongside the creamy tomato soup.
Notes
*Do not blend hot soup in a countertop blender. Let it cool first, and keep the lid slightly ajar to allow steam to escape safely.
Nutrition
Serving: 1grilled cheese + 1 cup of tomato soup | Calories: 648kcal | Carbohydrates: 69g | Protein: 21g | Fat: 33g | Saturated Fat: 17g | Fiber: 4g | Sugar: 11g
