Tomato Soup with Cheesy Grilled Sandwiches

Yields

4

Ready In:

30-45 Minutes

Good For:

Lunch or Dinner

About this Recipe

Perfect for a chilly day, indulge your palette with a bowl of rich, velvety Tomato Soup with Cheesy Grilled Sandwiches.

This comforting classic features sweet tomatoes enhanced with aromatic herbs and spices, creating a warming experience that is perfect for chilly days.

The golden-brown cheese melts beautifully between crunchy sourdough bread, making every bite an unforgettable hug of flavors.

 

 

INGREDIENTS:

FOR THE SOUP:
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 can (28 ounces) Crushed Tomatoes
  • 2 cups Roli Roli Butcher’s Bone Broth™ Organic Chicken Bone Broth
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • Salt and Pepper, to taste
  • 1 Tablespoon Sugar (optional, to balance acidity)
  • 1/2 cup Heavy Cream (optional for creaminess)
  • Fresh Basil Leaves, for garnish (optional)

 

FOR SANDWICHES:
  • 8 slices Sourdough Bread
  • 4 Tablespoons Butter, softened
  • 8 slices of Rumiano Organic Mild Cheddar Cheese

Step 1

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. 

Step 2

Add the minced garlic and cook for another minute until fragrant.

Step 3

Pour in the crushed tomatoes and chicken bone broth.  Stir in the dried basil, dried oregano, salt, pepper and sugar (if using).

Step 4

Bring the mixture to a simmer and let it cook for 20-25 minutes, allowing the flavors to meld.

 

Step 5

For a smoother soup, use an immersion blender to puree the soup to your desired consistency. Alternatively, you can transfer it to a blender in batches.

Step 6

If you prefer a creamier texture, stir in the heavy cream and heat through. Adjust seasoning if needed.

STEP 7

While the soup is simmering, heat a skillet over medium heat.

STEP 8

Butter one side of each slice of sourdough bread. Place two slices, buttered-side down, in the skillet.

STEP 9

Evenly distribute the slices of white cheddar cheese on top of the bread in the skillet. Top with the remaining slices of sourdough, buttered-side up.

STEP 10

Cook until the bottom slice is golden brown, about 3-4 minutes. Carefully flip and cook the other side until golden and the cheese is melted, another 3-4 minutes.

STEP 11

Remove from the skillet and let it cool for a minute before cutting in half.

STEP 12

Ladle the velvety tomato soup into bowls and garnish with fresh basil leaves if desired.  Serve the grilled cheese alongside the soup for dipping and enjoy!

Tomato-Soup-with-Cheesy-Grilled-Sandwiches-Recipe-Fairfax-Market-Marin-Grocery-Store

More Recipes

Cheddar-Apple-Butternut-Squash-Soup-Fairfax-Market-Marin-Grocery-Store-1

 

Cheddar Apple
Butternut Squash Soup

45-60 Minutes

Maple-Glazed-Roasted-Chicken-with-Herb-Potatoes-Recipe-Fairfax-Market-Marin-Grocery-Store

 

Maple Glazed
Roasted Chicken with
Herb Potatoes

60 Minutes

Apple-Cinnamon-Hand-Pies-Recipe-Fairfax-Market-Marin-Grocery-Store-1

 

Apple Cinnamon
Hand Pies

30-45 Minutes