Photo: Jennifer Causey Styling: Claire Spollen
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: about 1 1/2 cups soup and 3 croutons)

This grilled cheese and tomato soup dynamic duo just got a major upgrade from the shelf-stable stuff. Enjoy a classic, creamy favorite in just 30-minutes.

How to Make It

Step 1

Place oven rack on top third of oven. Preheat broiler to high. Halve tomatoes crosswise. Place tomatoes, cut sides down, on a foil-lined baking sheet. Broil 5 minutes or until skins are slightly blackened. Remove and discard skins. Discard foil.

Step 2

Heat olive oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Stir in tomatoes; cook 2 minutes. Add chicken stock, salt, and pepper; bring to a boil. Stir in cream cheese and basil.

Step 3

Carefully place tomato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a kitchen towel over lid (to avoid splatters). Blend until smooth. Divide soup evenly among 4 bowls.

Step 4

Line baking sheet with foil. Coat 1 side of bread slices with cooking spray; turn over. Top 2 slices with cheese and remaining bread slices. Place sandwiches on pan; broil 30 seconds on each side or until toasted. Cut each sandwich into 6 pieces; top servings evenly.

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