Why Make This Recipe
Grilled cheese and creamy tomato soup is a classic comfort food duo loved by many. It’s warm, filling, and perfect for a chilly day. This dish brings back memories of childhood for many, making it a lovely choice for lunch or dinner. Plus, it’s easy to prepare and requires just a few simple ingredients.
How to Make Grilled Cheese and Creamy Tomato Soup
Ingredients
- 2 cans (400 g each) crushed tomatoes
- 1 cup (240 ml) low-sodium vegetable or chicken broth
- 1/2 cup (120 ml) heavy cream
- Bread slices
- Cheese slices (e.g., cheddar, mozzarella)
- Butter
- Salt and pepper to taste
Directions
- In a pot, combine the crushed tomatoes, broth, and heavy cream. Heat over medium heat until warmed through, stirring occasionally. Season with salt and pepper.
- For the grilled cheese, heat a pan over medium heat. Butter one side of the bread slices. Place one slice butter-side down on the pan, add cheese on top, and cover with another slice of bread, butter-side up.
- Cook until golden brown on both sides and the cheese is melted.
- Serve the grilled cheese with the creamy tomato soup.
How to Serve Grilled Cheese and Creamy Tomato Soup
Serve the creamy tomato soup hot in a bowl and place the grilled cheese on a plate. You can cut the grilled cheese in half for easy dipping or leave it whole. Enjoy dunking the crispy, cheesy sandwich into the soup for a delightful experience.
How to Store Grilled Cheese and Creamy Tomato Soup
If you have leftovers, store the soup in an airtight container in the fridge for up to 3 days. The grilled cheese is best eaten fresh, but you can store it in the fridge for one day. Reheat the soup on the stove or in the microwave before serving again.
Tips to Make Grilled Cheese and Creamy Tomato Soup
- Use a mix of cheeses for extra flavor.
- For a crunchy topping, sprinkle some grated cheese on the tomato soup before serving.
- Experiment with different types of bread, like sourdough or whole grain, for varied taste and texture.
Variation
To add some herbs and spices, you can include basil or oregano in the tomato soup while it’s cooking. You can also add a pinch of red pepper flakes for some heat.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just cook them down until they are soft and then blend them for a smooth texture.
Can I make this dish vegan?
Absolutely! Use almond milk or coconut cream instead of heavy cream, and opt for vegan cheese and butter.
Is this soup gluten-free?
The soup itself is gluten-free if you use gluten-free bread for the grilled cheese sandwich. Always check the labels on your ingredients to be sure.
Grilled Cheese and Creamy Tomato Soup
Ingredients
For the Soup
- 2 cans (400 g each) crushed tomatoes Canned for convenience
- 1 cup (240 ml) low-sodium vegetable or chicken broth Choose based on preference
- 1/2 cup (120 ml) heavy cream Can be substituted with almond milk or coconut cream for vegan version
- to taste salt and pepper Adjust seasoning to preference
For the Grilled Cheese
- Bread slices Consider using sourdough or whole grain
- Cheese slices (e.g., cheddar, mozzarella) Mix cheeses for extra flavor
- Butter For cooking the sandwich
Instructions
Prepare the Soup
- In a pot, combine the crushed tomatoes, broth, and heavy cream.
- Heat over medium heat until warmed through, stirring occasionally.
- Season with salt and pepper.
Make the Grilled Cheese
- Heat a pan over medium heat.
- Butter one side of the bread slices.
- Place one slice butter-side down on the pan, add cheese on top, and cover with another slice of bread, butter-side up.
- Cook until golden brown on both sides and the cheese is melted.
Serve
- Serve the creamy tomato soup hot in a bowl and place the grilled cheese on a plate.
- You can cut the grilled cheese in half for easy dipping or leave it whole.
Notes
Grilled Cheese and Creamy Tomato Soup
Ingredients
For the Soup
- 2 cans 2 cans (400 g each) crushed tomatoes Canned for convenience
- 1 cup 1 cup (240 ml) low-sodium vegetable or chicken broth Choose based on preference
- 1/2 cup 1/2 cup (120 ml) heavy cream Can be substituted with almond milk or coconut cream for vegan version
- to taste salt and pepper Adjust seasoning to preference
For the Grilled Cheese
- slices Bread slices Consider using sourdough or whole grain
- slices Cheese slices (e.g., cheddar, mozzarella) Mix cheeses for extra flavor
- tbsp Butter For cooking the sandwich
Instructions
Prepare the Soup
- In a pot, combine the crushed tomatoes, broth, and heavy cream.
- Heat over medium heat until warmed through, stirring occasionally.
- Season with salt and pepper.
Make the Grilled Cheese
- Heat a pan over medium heat.
- Butter one side of the bread slices.
- Place one slice butter-side down on the pan, add cheese on top, and cover with another slice of bread, butter-side up.
- Cook until golden brown on both sides and the cheese is melted.
Serve
- Serve the creamy tomato soup hot in a bowl and place the grilled cheese on a plate.
- You can cut the grilled cheese in half for easy dipping or leave it whole.
