Description
A warm and velvety tomato soup paired perfectly with grilled cheese for a comforting meal that brings back nostalgic memories.
Ingredients
Scale
- 2 cans diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 slices of bread (your favorite)
- 4 slices of cheese (cheddar or American)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they soften and become fragrant, about 3-4 minutes.
- Pour in the canned tomatoes along with their juice and the vegetable broth. Increase the heat and bring the mixture to a boil.
- Once boiling, reduce the heat to a gentle simmer and let it cook uncovered for 20-30 minutes, allowing flavors to meld beautifully.
- Carefully use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup into a regular blender in batches.
- Stir in the heavy cream, seasoning with salt and pepper to taste. Heat through but don’t boil.
- While the soup simmers, butter two slices of bread. Place the cheese in between and grill in a pan over medium heat until golden brown on both sides and gooey inside, about 2-3 minutes per side.
- Ladle the hot soup into bowls and serve with the grilled cheese on the side. Enjoy every heartwarming bite!
Notes
For a lighter version, use half-and-half or coconut cream for a dairy-free option. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg