Ingredients
Scale
- For the Tomato Soup:
- 1 (28 oz) can whole tomatoes (preferably San Marzano)
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 small carrot, chopped
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
- Handful of fresh basil leaves (optional)
- ¼ cup heavy cream (optional)
- For the Grilled Cheese:
- 4 slices sourdough or artisan bread
- 2 tbsp softened butter
- 4 slices cheddar cheese
- 2 slices mozzarella (optional)
- Grated Parmesan (optional)
Instructions
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Heat olive oil in a pot and sauté onion, garlic, and carrot until soft and fragrant.
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Add tomatoes with their juices, break them up, and simmer for 10 minutes.
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Pour in broth and simmer uncovered for another 15–20 minutes.
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Blend until smooth using an immersion or regular blender.
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Stir in cream and basil. Adjust seasoning with salt and pepper.
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Meanwhile, butter one side of each bread slice. Add cheeses between unbuttered sides.
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Grill the sandwich on medium heat for 3–4 minutes per side, until golden brown and melty.
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Serve hot soup in bowls with grilled cheese on the side or dipped in.
Notes
- Use a mix of cheeses for the best flavor.
- Add roasted red peppers to the soup for a twist.
- Fresh herbs enhance the flavor—don’t skip the basil if you have it.
- Press the grilled cheese gently with a spatula while cooking for extra crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Comfort Food
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl soup + 1 sandwich
- Calories: 620