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Tomato Soup and Grilled Cheese

Photo: Oxmoor House
Total time 1 hr, 15 mins
Yield Serves 6 (serving size: about 1 1/3 cups soup and 1/2 sandwich)
Just like Mom used to make, only better, because the soup doesn't come out of a can, which means you can control the sodium. Keep the sandwich old-school with American cheese.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup chopped onion
  • 2 tablespoons minced fresh tarragon (optional)
  • 1/2 teaspoon sugar
  • 1 garlic clove, chopped
  • 1 (28-ounce) can Italian-style whole tomatoes, undrained
  • 1 (28-ounce) can Italian-style whole tomatoes, drained
  • 3 cups lower-sodium organic vegetable broth
  • 3 tablespoons tomato paste
  • 1/2 cup half-and-half
  • 1/2 cup heavy cream
  • 6 (1 3/4-ounce) slices country white bread
  • 6 (3/4-ounce) slices American cheese
  • 1 tablespoon unsalted butter, softened

Nutrition Information

  • calories 302
  • fat 12 g
  • satfat 6.9 g
  • monofat 2.3 g
  • polyfat 1.4 g
  • protein 10.5 g
  • carbohydrate 37.1 g
  • fiber 4 g
  • cholesterol 34 mg
  • iron 1.9 mg
  • sodium 681 mg
  • calcium 106 mg

How to Make It

  1. Melt 2 tablespoons butter in a Dutch oven over medium heat. Add onion; cook 10 minutes, stirring occasionally. Add tarragon, if desired, sugar, and garlic; sauté 2 minutes. Add tomatoes, broth, and tomato paste. Increase heat to medium-high, and bring to a boil; partially cover, reduce heat to medium-low, and simmer 30 minutes.

  2. Remove from heat; cool 5 minutes. Place half of soup mixture in blender; process until smooth. Return mixture to pan. Repeat procedure with remaining soup mixture.

  3. Add half-and-half and heavy cream, stirring with a whisk over low heat. Set aside; keep warm.

  4. While soup simmers, place 3 bread slices on a work surface; arrange 2 cheese slices on each of 3 bread slices. Top with remaining 3 bread slices. Spread softened butter on sides of sandwiches. Heat a large nonstick skillet over medium heat. Add sandwiches to pan; cook 4 minutes or until lightly browned. Turn sandwiches over; cook 2 minutes or until cheese melts. Cut each sandwich in half diagonally.

  5. Ladle soup into bowls; serve with sandwiches.

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