Classic Grilled Cheese And Tomato Soup
A comforting pairing of creamy, herb-infused tomato soup and golden, buttery sourdough grilled cheese sandwiches.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 28 ounces Canned crushed tomatoes
- 2 cups Chicken or vegetable broth
- 1/2 cup Heavy cream
- 1 teaspoon Dried basil
- 8 slices Sourdough bread slices
- 8 ounces Sharp cheddar cheese, sliced
- 3 tablespoons Mayonnaise
- 1/2 teaspoon Garlic powder(optional)
Instructions
- 1
In a large pot, melt 2 tablespoons of butter over medium heat and sauté the diced onion until translucent, about 5 minutes.
- 2
Add the crushed tomatoes, broth, and dried basil to the pot; bring to a gentle simmer and cook for 15 minutes.
- 3
Use an immersion blender to puree the soup until smooth, then stir in the heavy cream and season with salt and pepper.
- 4
While the soup simmers, spread a thin layer of mayonnaise on one side of each bread slice to ensure a crispy, golden crust.
- 5
Place 2 ounces of cheddar cheese between two slices of bread, with the mayonnaise-coated sides facing outward.
- 6
Heat a non-stick skillet over medium-low heat and grill the sandwiches for 3-4 minutes per side until the cheese is melted.
- 7
Slice the grilled cheese sandwiches diagonally and serve immediately alongside a warm bowl of the tomato soup.
Nutrition per Serving
640
Calories
18g
Protein
52g
Carbs
42g
Fat
4g
Fiber
12g
Sugar
1150mg
Sodium
Ratings & Reviews
No ratings yet
