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Grilled Cheese Tomato Soup

A comforting and healthy version of a classic dish, combining grilled cheese and tomato soup for a hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon Olive oil
  • 1 white onion 1 white onion, diced
  • 1 teaspoon 1 teaspoon Italian seasoning
  • 1/4 teaspoon 1/4 teaspoon black pepper
  • 1/4 teaspoon 1/4 teaspoon red pepper flakes
  • Salt to taste
  • 7 cloves 7 large cloves garlic (6 pressed, 1 reserved)
  • 3 ounces 3 ounces tomato paste
  • 28 ounces 1 (28-ounce) can whole San Marzano tomatoes with juices
  • 1 ounce 1 ounce fresh basil leaves (about 1/4 cup)
  • 1/4 cup 1/4 heaping cup flat-leaf parsley
  • 1 tablespoon 1 tablespoon sugar
  • 4 cups 4 cups chicken stock
  • 1/2 cup 1/2 cup grated parmesan cheese
For the Grilled Cheese
  • 12 slices French baguette, sliced into 12 slices
  • 1 to 1 1/2 cups 1 to 1 1/2 cups shredded Italian-style 4 cheese blend or mozzarella
  • 1 tablespoon 1 tablespoon chopped parsley for garnish

Method
 

Preparation
  1. Prepare all ingredients as listed.
Cooking
  1. In a soup pot, heat olive oil over medium-high heat. Add onion and sauté until slightly brown.
  2. Stir in Italian seasoning, black pepper, red pepper flakes, and salt. Add garlic and sauté until aromatic.
  3. Mix in tomato paste and cook for a minute.
  4. Add canned tomatoes, basil, parsley, and sugar. Stir to combine.
  5. Pour in chicken stock and simmer partially covered for 20 minutes.
  6. Puree the soup until smooth, checking seasoning.
Garlic Toast Preparation
  1. Preheat the oven to broil for the garlic toasts.
  2. Drizzle oil on baguette slices and broil until golden. Rub garlic on hot slices and sprinkle with salt.
Serving
  1. Serve soup in oven-safe bowls topped with garlic toasts and cheese, broiling until melted.
  2. Garnish with parsley before serving.

Notes

For serving, enjoy alongside a fresh salad or fruit cup. Leftovers can be stored in airtight containers in the fridge for 3 days and can be frozen for up to 3 months. Make ahead by preparing the soup base in advance.