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Photo: Oxmoor House

Tomato Soup and Grilled Cheese

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.

Oxmoor House OCTOBER 2013

  • Yield: Serves 6 (serving size: about 1 1/3 cups soup and 1/2 sandwich)
  • Total:1 Hour, 15 Minutes

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. 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.

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
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Tomato Soup and Grilled Cheese recipe

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