Grilled Cheese and Tomato Soup
The ultimate comfort food, Grilled Cheese and Tomato Soup combines creamy tomato soup with gooey, crispy sandwiches. Perfect for a cozy winter dinner, this easy weeknight meal is sure to satisfy your cravings!
Equipment
- Mixing Bowl
- Chef's Knife
- Wooden Spoon
- Skillet
- Blender
- Cutting Board
Ingredients
- 4 teaspoons Minced Garlic
- 2 14-ounce cans Diced Tomatoes Drained, but reserve the liquid.
- ½ teaspoon Dried Thyme
- 1 teaspoon Onion Powder
- 2 tablespoons Basil Puree or Fresh Chopped Basil
- 2 cups Chicken Broth
- 1 cup Reserved Tomato Liquid From the can.
- ⅓ cup Heavy Whipping Cream
- to taste Garlic Salt and Pepper
- Croutons
- Parmesan Cheese Optional.
- Bread
- Provolone Cheese
- Cheddar Cheese
- Butter
Instructions
- 1. Start by heating a large pot over medium heat. Add 4 teaspoons of minced garlic and sauté until fragrant, which should take about one minute. Make sure to stir frequently to prevent burning and to allow the flavors to bloom.
- 2. Next, add in 2 cans of diced tomatoes (drained but reserve the liquid) along with ½ teaspoon dried thyme and 1 teaspoon onion powder. Stir these ingredients together and cook for about ten minutes, allowing the tomatoes to soften and the flavors to meld.
- 3. Once the tomatoes have cooked down, reduce the heat to medium-low and pour in 2 cups of chicken broth and the reserved tomato liquid. Stir well, and let the mixture simmer uncovered for 35 to 40 minutes. Stir occasionally to prevent sticking and to ensure even cooking.
- 4. After the soup has simmered, season with garlic salt and pepper to taste. Then, carefully transfer the soup to a blender. Blend in small batches until the mixture is smooth and creamy. Pour the soup back into a large serving bowl, ensuring all the soup is blended.
- 5. Mix in ⅓ cup of heavy whipping cream into the blended soup, stirring until well combined. Taste the soup once more, adjusting the seasoning as necessary.
- 6. For the grilled cheese, heat a skillet over medium heat. Take two slices of bread and butter one side of each slice. Place one slice butter-side down in the skillet.
- 7. Layer 1 slice of cheddar cheese and 1 slice of provolone cheese on the bread in the skillet, then top with the other slice of bread, butter-side up. Cook until golden brown, about two minutes per side. Flip carefully to ensure even cooking and melted cheese.
- 8. Remove the grilled cheese from the skillet and cut it in half. Serve it alongside the warm, creamy tomato soup. Top the soup with croutons and a sprinkle of optional Parmesan cheese for garnish.
- 9. Enjoy this nostalgic dish, allowing the flavors to transport you back to cozy times spent with family and friends.
Notes
- Tip 1: Store leftover soup in an airtight container in the fridge for up to three days. Reheat on the stovetop for best results.
- Tip 2: This soup freezes well! Portion it into freezer-safe containers and freeze for up to three months. Defrost before reheating.
- Tip 3: Try adding in roasted red peppers or a splash of hot sauce for an extra kick!
- Tip 4: Experiment with different cheeses like gouda or mozzarella for a unique flavor.
- Tip 5: Feel free to add in fresh basil or parsley during the blending process for added freshness.
- Tip 6: Consider pairing this with a side salad or garlic bread for a complete meal.