Tomato Soup with Mini Grilled Cheese
A comforting and classic lunch featuring creamy tomato soup paired with small, crispy grilled cheese sandwiches, perfect for dipping.
Ingredients
- •1 tbsp olive oil
- •1/2 small onion, finely chopped
- •1 clove garlic, minced
- •1 (28 ounce) can crushed tomatoes
- •1 cup vegetable broth
- •1/2 cup heavy cream (or milk for a lighter option)
- •1 tsp sugar (optional, to balance acidity)
- •Salt and black pepper to taste
- •4 slices sandwich bread
- •2 slices cheddar cheese
- •2 tbsp butter, softened
Dietary Info
Instructions
- 1
Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- 2
Stir in the crushed tomatoes, vegetable broth, and sugar (if using). Bring the soup to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow flavors to meld.
- 3
While the soup simmers, prepare the mini grilled cheese sandwiches. Butter one side of each slice of bread. Place two slices of bread butter-side down in a non-stick skillet over medium heat. Top each with a slice of cheddar cheese, then cover with the remaining two slices of bread, butter-side up.
- 4
Cook the grilled cheese for 2-3 minutes per side, or until golden brown and the cheese is melted and bubbly. Remove from skillet and cut each sandwich into four smaller squares or triangles.
- 5
Stir the heavy cream into the simmering tomato soup. Season with salt and black pepper to taste. Ladle the hot soup into bowls and serve immediately with the mini grilled cheese sandwiches for dipping.
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