Tomato Soup and Grilled Cheese

Photo: Oxmoor House

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.

Yield: Serves 6 (serving size: about 1 1/3 cups soup and 1/2 sandwich)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 302
  • Fat: 12g
  • Saturated fat: 6.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 10.5g
  • Carbohydrate: 37.1g
  • Fiber: 4g
  • Cholesterol: 34mg
  • Iron: 1.9mg
  • Sodium: 681mg
  • Calcium: 106mg

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

Preparation

  1. 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. 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. 3. Add half-and-half and heavy cream, stirring with a whisk over low heat. Set aside; keep warm.
  4. 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. 5. Ladle soup into bowls; serve with sandwiches.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato Soup and Grilled Cheese Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy