Creamy Tomato Soup with Grilled Cheese Dippers

Name: Creamy Tomato Soup with Grilled Cheese Dippers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can diced tomatoes, undrained; 4 cups vegetable broth; 1/2 cup heavy cream; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); To taste Salt and freshly ground black pepper; 8 slices sandwich bread (for dippers); 4 slices cheddar cheese (for dippers); 4 slices provolone cheese (or other melting cheese, for dippers); 2 tablespoons unsalted butter, softened (for dippers)

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This homemade creamy tomato soup is made with ripe tomatoes, aromatic vegetables, and a touch of cream for a luxurious texture. It’s naturally sweet and savory, offering warmth and comfort. Paired with crispy, golden grilled cheese triangles, it creates the ultimate nostalgic and satisfying meal, perfect for a cozy February lunch or dinner.

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Creamy Tomato Soup with Grilled Cheese Dippers

Prep Time15 min

Cook Time40 min

Servings4 servings

DifficultyEasy

Equipment

Large pot or Dutch ovenImmersion blender (optional)Non-stick pan

Instructions

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
2
Add crushed tomatoes, diced tomatoes (undrained), vegetable broth, dried basil, dried oregano, and red pepper flakes (if using) to the pot. Bring the mixture to a simmer.
3
Reduce heat to low, cover, and let the soup simmer for at least 20-30 minutes, allowing flavors to meld.
4
Carefully use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a standard blender (be cautious with hot liquids), blend until smooth, and return to the pot.
5
Stir in the heavy cream and heat gently until warmed through. Do not boil after adding cream. Season with salt and freshly ground black pepper to taste.
6
To make grilled cheese dippers: Butter one side of each bread slice. Place a slice of cheddar and provolone between two unbuttered sides of bread. Cook in a non-stick pan over medium heat, butter-side down, until golden brown and cheese is melted, about 3-4 minutes per side. Cut into triangles. Serve the hot soup immediately with grilled cheese dippers.

Nutrition

Calories500 kcal

Protein18g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I make this soup vegan?

Yes, omit the heavy cream and use a plant-based alternative like full-fat coconut milk or cashew cream for a similar creamy texture. Ensure your bread and cheese for dippers are also vegan.

What kind of tomatoes are best for this soup?

Canned crushed and diced tomatoes work wonderfully for convenience and consistent flavor. You can also use fresh ripe tomatoes, but they will require blanching, peeling, and seeding.

My soup is too thin/thick. How can I adjust it?

If too thick, add a little more vegetable broth until desired consistency is reached. If too thin, you can simmer it uncovered for a bit longer to reduce, or mix a teaspoon of cornstarch with a tablespoon of cold water and whisk it into the simmering soup to thicken.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.