Creamy Tomato Soup Grilled Cheese (Print version)
Smooth tomato soup combined with crispy grilled cheese strips for a warm, satisfying meal.
# What you'll need:
→ For the Creamy Tomato Soup
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 carrot, peeled and diced
05 - 1 celery stalk, diced
06 - 2 (14.5-ounce) cans diced tomatoes
07 - 2 cups vegetable broth
08 - 1 teaspoon sugar
09 - 1/2 teaspoon dried basil
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt, plus more to taste
12 - 1/4 teaspoon black pepper
13 - 1/2 cup heavy cream
→ For the Grilled Cheese Dippers
14 - 8 slices sandwich bread, white or whole wheat
15 - 4 tablespoons unsalted butter, softened
16 - 8 slices cheddar cheese or favorite melting cheese
# Method:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5-7 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add diced tomatoes with juices, vegetable broth, sugar, dried basil, dried oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to develop flavors.
04 - Remove soup from heat. Use an immersion blender to purée until completely smooth, or transfer to a countertop blender in batches.
05 - Stir heavy cream into the puréed soup. Taste and adjust seasoning with additional salt and pepper if needed. Keep warm over low heat.
06 - Butter one side of each bread slice generously. Place 4 bread slices buttered side down on a cutting board. Top each with 2 slices of cheese. Cover with remaining bread slices, buttered side up.
07 - Heat a large skillet or griddle over medium heat. Cook sandwiches for 2-3 minutes per side until golden brown and cheese is melted through.
08 - Remove sandwiches from skillet and let cool slightly. Cut each sandwich into strips for dipping.
09 - Ladle hot creamy tomato soup into bowls and arrange grilled cheese dippers alongside for dipping.
# Expert advice:
01 -
- The heavy cream transforms ordinary tomato soup into something velvety and luxurious
- Dipping warm, cheese-filled crusts into hot soup creates the ultimate comfort food experience
02 -
- Hot soup can splatter violently when blended—always let it cool slightly first
- Buttering the bread to the very edges prevents burning and creates maximum crunch
03 -
- Use room-temperature cream to prevent it from curdling when added to hot soup
- Grate your own cheese instead of buying pre-shredded for smoother melting