Grilled Cheese Tomato Soup
I remember eating Tomato Soup as a child and of course those gooey grilled cheese sandwiches. It was another comfort meal we all love.
Homemade Tomato Soup is heavenly, and you can even use canned tomatoes which I am sure you have in your pantry.
It’s an easy and inexpensive meal that tastes just so amazing year round. All you need are a few pantry items and a little bit of time, and you’ll have a bowl of the most delicious tomato soup everyone will rave about!
It’s so quick, and so delicious, that you’ll never have to settle for the can again!
Ingredients
- Whole tomatoes in a can
- Yellow or white onion
- Garlic
- Flour
- Vegetable or chicken broth
- Herbs & spices – Oregano, thyme, basil, bay leaf
- Butter and oil
- Salt and pepper
- Sugar
- Cheddar cheese
- Bread croutons
KITCHEN TOOLS YOU’LL NEED…..
Immersion Blender…. blend your soup right in the pot.
Since this soup is tomato-based it is important to use a non-reactive pot. These include Stainless steel, ceramic and glass. Other pots react with tomatoes and you soup ends up tasting metallic.
If you are looking for a gluten free recipe just skip the roux and thicken with milk and a couple of tablespoons of cornstarch before you add the tomatoes.
I promise, you are going to fall in love with this Delicious and Creamy Tomato Soup. Scroll down for the recipe.
Ingredients
- 1 28 oz. whole tomatoes in can
- 1 chopped onion
- 3 chopped garlic cloves
- 1 tbsp flour
- 4 cups chicken broth
- 1 bay leaf
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 cup cream
- 1 tbsp sugar
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and Pepper to taste
- 8 oz shredded cheddar cheese
- 1 cup croutons
Instructions
- Heat up olive oil and butter over medium heat and sauté onion till it gets soft and translucent, Add in garlic and stir in for a minute. Stir in flour and sauté for another minute.
- Add tomatoes and break them up with a spatula. Cook for 5 minutes.
- Stir in broth along with bay leaf and all dried herbs. Simmer uncovered for 30 minutes, stirring occasionally.
- Blend the soup in a blender to smooth consistency, working in batches, or use immersion blender.
- Stir in cream and mix well.
- Preheat the oven to 375°F. Pour the soup into individual soup bowls. Top it with a thin layer shredded cheese. Place some croutons on top of the cheese and again cover all with another layer of cheese. (see note 1)
- Bake the soup for 8-10 minutes, until the cheese is melted and bubbling.
- Adapted from Gypsy Plate.