There are a few classic culinary combinations, like peas and carrots, or peanut butter and jelly. High among them is grilled cheese and tomato soup. Tomato-y, yet slightly creamy, the soup pairs perfectly with crusty, cheesy grilled sandwiches. Of course, it’s hard to go wrong making a classic like this. But there are subtle details that make all the difference in the final product.
Take the tomato soup. Sure, you could heat canned soup in the microwave, or even make your own soup using ordinary tomatoes. This soup calls for fire-roasted tomatoes for a sweeter, smokier flavor, as well as many hearty vegetables. And the grilled cheese sandwich is not your kid’s grilled cheese; it is made with Muenster cheese layered on sliced, fresh ciabatta bread!
Warm, nutritious, and delicious, this vegetarian modifiable dish can come together from scratch in less than 30 minutes! It is an excellent quick lunch, or a comforting dinner after a long day. It will be enjoyed by adults and children alike.
Scroll down to see how you can make this Easy Fire-Roasted Tomato Soup with Grilled Cheese!
Ingredients
- 1 (28 oz) can Crushed fire roasted tomatoes
- 4 Tbsp Butter, salted
- 1 Onion
- 1 Carrot
- 1 (14.5 oz) can Chicken or vegetable broth
- 1/2 cup Light cream
- 16 oz Ciabatta Bread
- 16 oz Muenster cheese, sliced
- 1/4 cup Mayonnaise
Instructions
First, roughly chop the onion and carrot. In a large pot over medium heat, add butter, onion, and carrot. Cook the vegetables for 5 minutes while stirring occasionally.
Add crushed fire roasted tomatoes and chicken broth to the pot and cook for another 5 minutes. Blend the soup with an immersion blender. Add light cream to the soup and gently stir to mix. Cook for 5 additional minutes. The tomato soup is now ready.
While the tomato soup is cooking, make the grilled cheese. Slice the Ciabatta bread into 1/2 inch-thick slices. Heat a panini grill, griddle, or pan over medium heat. Spread mayonnaise on one face of the sliced bread. Put two slices of muenster cheese between two bread slices, mayonnaise out. Place the sandwich on the grill and toast for 10 minutes. If using a griddle or a pan, toast the sandwich for 5 minutes, flip, and then toast for 3 additional minutes. The cheese should be melted and the outside of the sandwich will be golden brown.
Serve the tomato soup with a side of grilled cheese for a perfectly delicious and nutritious meal.
If you like this Easy Fire Roasted Tomato Soup with Grilled Cheese, you might also like Broccoli Cheese Soup Bread Bowl or Classic New England Clam Chowder.
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Easy Fire-Roasted Tomato Soup with Grilled Cheese
Ingredients
- 1 (28 oz) can Crushed fired roasted tomatoes
- 4 Tbsp Butter, salted
- 1 Onion
- 1 Carrot
- 1 (14.5 oz) can Chicken or vegetable broth
- ½ cup Light cream
- 16 oz Muenster cheese, sliced
- ¼ cup Mayonnaise
Instructions
- First, roughly chop the onion and carrot. In a large pot over medium heat, add butter, onion, and carrot. Cook the vegetables for 5 minutes while stirring occasionally.
- Add crushed tomatoes and chicken/vegetable broth to the pot and cook for 5 more minutes. Use an immersion blender to blend the soup. Add light cream to the soup and gently stir to mix. Cook for an additional 5 minutes. The tomato soup is now ready.
- While the tomato soup is cooking, make the grilled cheese. Slice the bread into 1/2 inch-thick slices. Heat a panini grill, griddle, or pan over medium heat. Spread mayonnaise on one face of the sliced bread. Put two slices of bread together, mayonnaise side out, with two slices of Muenster cheese between. Place the sandwich on the grill and toast for 10 minutes. Or, if using a griddle or a pan, toast the sandwich for 5 minutes, flip, and toast for 3 additional minutes. The cheese should be melted and the outside of the sandwich will be golden brown.
- Serve the tomato soup warm with grilled cheese.
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