Creamy Tomato Soup with Grilled Cheese
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $12.00
- Nutrition
- 560 cal · 20g protein
- kid-favorite
- comfort-food
- budget
- meatless
🍳 2 pans · Picky-eater safe bet: plain bread or a bun · kept by 2 families
Creamy Tomato Soup with Grilled Cheese is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $12 in groceries. You'll need 2 pans, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- LadleDon't have one? Amazon →
- BlenderDon't have one? Amazon →
- Immersion blenderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 5 tbsp butter
- 1/2 count onion
- 3 cloves garlic
- 3 cans 14.5 oz no-salt-added diced tomatoes
- 1 1/2 cup low-sodium vegetable broth
- 1 tbsp dried oregano
- 1/2 tsp dried basil
- 1 tsp salt
- 1 tbsp sugar
- 1/4 tsp black pepper
- 1/4 cup heavy cream
- 8 slices sandwich bread
- 8 slices American or cheddar cheese
Steps
- Melt 2 tablespoons of the butter in a pot and cook the diced onion 5 minutes; add the garlic for 1 minute.
- Add the tomatoes with their juice, broth, oregano, basil, sugar, 1 teaspoon salt and the pepper. Simmer 15 minutes.
- Blend until smooth (an immersion blender is easiest), then stir in the cream.
- Meanwhile, make grilled cheese: spread the remaining 3 tablespoons butter on the outside of the bread, fill with cheese and cook in a skillet over medium-low heat 3 minutes per side until golden.
- Cut the sandwiches into strips for dipping and serve with the soup.
- Picky eater tip: serve the grilled cheese plain and let them dip it or skip the soup.
- Make ahead: make the soup up to 3 days ahead and refrigerate; reheat and grill the sandwiches fresh.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 20 g
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop