Tomato Soup with Grilled Cheese
- Yield : 4-6
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
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Tomato soup with grilled cheese was just a perfect flavor. I loved the texture of grilled cheese in this chicken stock-based soup and I’m committed using it in my future recipes. You can turn grilled cheese sandwiches into croutons for the tomato soup and prepare it in a slow cooker. Learn how to make it:
Tomato Soup with Grilled Cheese in Slow Cooker
makes 6 servings
Ingredients: 2 cans (28 oz (840 ml) each) roasted crushed tomatoes, undrained, 1½ cups (375 ml) vegetable broth, 1 medium yellow onion, peeled and finely diced, 3 cloves garlic, peeled and finely chopped, 1 tablespoon (15 ml) granulated sugar, 1/2 teaspoon (3 ml) each: salt and freshly ground black pepper, 1 cup (250 ml) heavy whipped cream, 1/3 cup (80 ml) finely chopped fresh basil, For Croutons: 4 slices Italian white bread, 2 tablespoons (30 ml) unsalted butter, softened, 4 tablespoons (60 ml) grated Parmesan cheese, 1/4 pound (120 g) sliced Cheddar cheese
Instructions: Grease a 4-quart (4 L) slow cooker with nonstick cooking spray. In the greased pot, combine undrained tomatoes, vegetable broth, onion, garlic, sugar, and seasoning. Mix well.
Cover the cooker and cook on high-heat setting for 3 hours or on low for 6 hours. Open the lid and stir in whipped cream, then cover again and cook for a further 15 minutes. Stir in chopped fresh basil.
Meanwhile, spread one side of each Italian bread slice with softened unsalted butter. Top each buttered side with 1 tablespoon (15 ml) of grated Parmesan cheese, then press gently to adhere cheese to the bread.
Heat a large nonstick skillet over medium heat. Place 2 bread slices, buttered side down, into the hot skillet and top each with half of sliced Cheddar cheese. Place remaining 2 bread slices, buttered side up, on top of Cheddar cheese.
Cook, uncovered, for 5-7 minutes, turning once, until golden brown and cheese melted. Remove grilled sandwiches from the skillet and set aside. Allow cooling for 5 minutes. Cut each sandwich into 1-inch (2.5 cm) cubes. Serve with tomato soup. Enjoy!
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Tomato Soup with Grilled Cheese
- olive oil
- 1 large yellow onion, peeled and diced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- salt.to taste
- 6 large garlic cloves, peeled and minced
- 3 oz (90 g) tomato paste
- 28 oz (840 g) whole, San Marzano-style tomatoes
- 1 oz (30 g) fresh basil leaves
- 1/4 cup (60 g) fresh flat-leaf parsley
- 1 tablespoon granulated sugar
- 4 cups (1L) hot chicken stock
- 1/2 cup (125 g) freshly grated Parmesan cheese
- French baguette, sliced into 12 slices
- 1 small clove garlic, peeled
- 1½ cups Italian-style 4 Cheese blend, shredded
- 1 tablespoon freshly chopped parsley,for garnish
Preheat a soup pot over medium-high heat. Add 4 tablespoons of olive oil. Once hot, add diced onion and saute for a few minutes until onion turns slightly brown.
Add 1 teaspoon Italian seasoning, black pepper, red pepper flakes, and salt. Stir well to combine. Add minced garlic and stir again.
Continue to cook,stirring,for 30 seconds. Add tomato paste and cook for a further 1 minute. Add canned tomatoes, fresh basil, parsley, and granulated sugar. Stir well to combine.
Add hot chicken stock, then reduce heat to low and simmer, partially covered, for 20 minutes. After 20 minutes, turn off the heat and add grated Parmesan cheese. Stir well to combine.
Pour soup into a blender and, working in batches, blend soup until smooth.
Meanwhile, drizzle baguette slices with olive oil. Arrange them on the baking sheet. Place baking sheet under the broiler and broil until golden and toasty. Rub whole garlic clove over each toasted slice and sprinkle with salt to taste.
Ladle blended soup to ovenproof bowls and top each with 2-3 garlic toasts. Sprinkle with 1/4 cup of shredded cheese. Place under the broiler and broil until cheese becomes bubbly. Remove tomato soup with grilled cheese form the broiler. Sprinkle with fresh parsley and serve immediately.