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–+ servings
tomato soup and grilled cheese
Erin Antoniak

Easy Creamy Tomato Soup with Grilled Cheese

5 from 40 votes
One of the best comfort foods made with healthy ingredients; this creamy tomato soup will fill you up and make you fall back in love with lunch again.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: dinner, lunch, Main Course, meal-prep, Soup, winter
Cuisine: American
Calories: 566
Ingredients Method Nutrition Notes

Ingredients
  

Tomato Soup
  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 28-oz cans San Marzano peeled tomatoes
  • 2 cups veggie broth or chicken
  • 1 cup coconut milk or half & half/cream
  • 1/4 cup chopped basil
  • 1 tbsp honey
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp dried oregano
  • 1/4 tsp crushed red pepper
  • optional toppings: Parmesan cheese and more basil
Grilled Cheese (enough for 4)
  • 8 slices sourdough bread
  • 12 slices cheese of choice I like Cooper Sharp American
  • 1/2 stick butter

Method
 

  1. In a large dutch oven, heat olive oil. Once hot, add onions and let cook for about 5 minutes, stirring occasionally.
  2. Add in garlic. Cook for another minute.
  3. Pour in tomatoes, broth, and milk and stir to combine. Then add in basil, honey, salt, pepper, dried oregano, and crushed red pepper. Stir!
  4. Bring to a boil, then reduce to a low simmer for 20 minutes. Turn off heat and let rest 10 minutes.
  5. Using an immersion blender, regular blender, or food processor, carefully blend all soup ingredients until smooth. Pour back into soup pot. Serve!
  6. For the grilled cheese, butter one side of each piece of bread.
  7. Heat a skillet over medium-high heat. Add 3 slices of cheese to non-buttered side. Add that to the pan buttered side down and cover with a lid (this is just one slice of bread and the cheese). After about two minutes, add the other slice of bread, butter side up. Place lid back on and cook another 2 minutes. Flip grilled cheese and cook for another 2-3 minutes or until golden brown on both sides.
  8. Repeat for remainder of sandwiches.

Nutrition

Calories: 566kcalCarbohydrates: 55gProtein: 21gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 57mgSodium: 1790mgPotassium: 790mgFiber: 6gSugar: 15gVitamin A: 1213IUVitamin C: 20mgCalcium: 418mgIron: 6mg

Notes

  • Use San Marzano canned tomatoes. The flavor difference is real and worth it.
  • Simmer on low for 20 minutes after bringing to a boil, then let rest 10 minutes before blending. Patience here makes the flavors come together beautifully.
  • For the grilled cheese, cover the pan with a lid while cooking. It traps the heat and melts the cheese faster and more evenly.

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