Grilled Cheese and Creamy Tomato Soup
A classic comfort food duo, grilled cheese and creamy tomato soup is warm, filling, and perfect for chilly days, evoking childhood memories for many.
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.
Notes
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 for varied taste and texture.