This Tomato Soup Recipe Will Blow Your Mind

This Tomato Soup Recipe Will Blow Your Mind

Tomato Soup and grilled cheese have got to be two of my favorite foods. When my mom would make them together, it always felt like I hit the lotto that day. There’s just something about dunking your grilled cheese into a bowl of creamy tomato soup that is so satisfying.

While tomato soup is a fan favorite of mine, so is french onion soup (find my recipe here) so I got to thinking, why in the heck hasn’t anyone ever made a grilled cheese topper for tomato soup like how the French add gruyere and french bread to melt on top of the onion soup? My mind was kind of blown that I had never seen this genius idea on a menu yet, so I decided to give it a whirl myself and the results were EPIC. Pretty much all of my favorite things in one little bowl, talk about a comfort food that everyone will love! Find my recipe for this cheesy tomato goodness below!

The Easy Way (4 Servings):

• 1 Box Pacific Roasted Pepper and Tomato Soup
• 1 Loaf of French Bread Sliced
• 4 Slices American Cheese
• 8 Slices Sharp Cheddar Cheese
• 1/2 Cup Grated Cheddar Cheese For Topping
• Fresh Cracked Pepper

From Scratch:

• Olive oil for cooking

• 12-15 plum or Roma tomatoes, halved lengthwise

• 1 tbsp butter

• 1 onion chopped

• 2 garlic cloves, minced

• 2 tsp fresh thyme

• 1 28 oz (796 ml) can San Marzano tomatoes with their juices

• 4 cups vegetable stock

• 1/2 cup half & half  

• salt and pepper, to taste

Instructions:

Spread the plum or Roma tomatoes on a pan that is lined with parchment paper of foil. Drizzle with olive oil and season with salt and pepper. Roast the tomatoes in the oven at 450 degrees  for 20-30 minutes until soft and starting to turn golden.

On the stove top, add butter and your chopped onion to the pot and sauté until translucent. Add in minced garlic and fresh thyme. Then add your freshly roasted, canned tomatoes along with the vegetable stock. Bring to a simmer and let it go for around 20 minutes, or until the tomatoes are very soft.

Remove from the heat, add the half and half and purée with a hand-held immersion blender in the pot. Season with salt and pepper and divide between oven-proof bowls. Place them on a baking sheet before you add your bread and cheese toppers.

Finishing Instructions:

If you like toasty bread, I recommend dropping your bread slices in the toaster to get a light golden brown color. Smear a thin layer of butter on top and then layer your cheese slices (3 slices per bread). Float a cheese toast atop each soup, sprinkle with a little extra cheese and place in the oven for 5 minutes or you can turn on the broiler for a minute or two to speed up the process.

This post was created in collaboration with Peapod Delivers. Recipes, photos, and thoughts are my own.

Photos by Emma Weiss

xo

Sarah