Grilled Cheese and Tomato Soup | Simple and Fast!
The best comfort food made to perfection. We are going to make grilled cheese and tomato soup that will warm you up from the inside out.
- 28 Oz whole canned tomatoes
- 2 stalks of celery
- 1 white onion
- 2 carrots
- 3 cloves of garlic
- 36 Oz chicken broth
- 1/3 cup grated Parmesan Reggiano
- 2 slices of white bread
- 1 Tbsp. unsalted butter
- 1/3 cup grated gouda cheese
- 1 Tsp sugar
- 1 Tsp olive oil
How to make Grilled Cheese
Grate your sharp cheddar cheese to about 1/3 cup.
Generously spread butter on both slices of white bread with unsalted butter.
Heat your pan on medium-low heat. Then, add one slice of bread, butter side down, to the pan. Go ahead and add your cheese on top of the slice of bread. Make sure to cover the whole slice with cheese. Now, add the second slice on top of the cheese with the butter side up this time.
Check the bottom slice and flip the sandwich when it looks golden brown. Once the second slice is golden brown go ahead and remove the grilled cheese, cut at a diagonal, and serve.
Prepare all of your veggies. Wash your carrots and celery, and peel your carrots. Then dice them up along with the onion. Mince up the garlic and grate your parmesan cheese.
Heat your pot on medium-low with 1 tbsp of olive oil. Once that is hot and the oil is moving around the pan smoothly add in your onions, garlic, celery, and carrots and saute them until tender and the onions are translucent.
Add in the canned whole tomatoes, chicken broth, salt, pepper, and parmesan cheese. Stir everything together and simmer for 30-40 minutes.
Blend the soup with an immersion blender or regular blender until it is a smooth consistency. Serve with grilled cheese and ENJOY!
Serving: 4g | Calories: 1014kcal | Carbohydrates: 93g | Protein: 51g | Fat: 53g | Saturated Fat: 29g | Cholesterol: 151mg | Sodium: 8695mg | Potassium: 3090mg | Fiber: 15g | Sugar: 38g | Vitamin A: 22412IU | Vitamin C: 163mg | Calcium: 1441mg | Iron: 13mg