Tomato Soup with Grilled Cheese
A classic vegetarian tomato soup made with vegetable broth and served with crisp cheddar grilled cheese sandwiches. Cozy, simple, and family-friendly.
- american
- blended soup
- cheddar cheese
- comfort food
- dinner
- egg-free
- family-friendly
- grilled cheese
- kid-friendly
- lunch
- main course
- nut-free
- pantry staples
- sandwich
- shellfish-free
- soup
- soup and sandwich
- sourdough
- soy-free
- stovetop
- tomato soup
- tomatoes
- vegetarian
- weeknight
Per-serving nutrition for this recipe.
- Cuisine
- American
- Energy
- 755 calories per serving
- Protein
- 25.2 g per serving
- Carbs
- 76 g per serving
- Fat
- 38.2 g per serving
- Sodium
- 2425 mg per serving
Shopping options
Check ingredients to include themPackage used · most used first
cheddar cheese, sliced · 8 Ounce
Sargento® Medium Cheddar Sliced Cheese
Sale
100%
Details
sliced sourdough bread · 8 Count
Kroger White Sourdough Sliced
92%
Details
canned whole peeled tomatoes · 2 Can
Kroger® Whole Peeled Tomatoes
67%
Details
vegetable broth · 2 Cup
Swanson Vegetable Broth
Sale
50%
Details
garlic, minced · 3 Count
Garlic
Sale
30%
Details
yellow onion, diced · 1 Count
Kroger® Yellow Onion 3 lb Bag
17%
Details
unsalted butter, softened · 4 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
13%
Details
olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
ground black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
granulated sugar · 1 Teaspoon
Kroger® Pure Cane Granulated Sugar
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- canned whole peeled tomatoes-2 cans
- vegetable broth-2 cups
- yellow onion-1 medium
- garlic-3 cloves
- unsalted butter-1/4 cup
- olive oil-2 tablespoons
- granulated sugar-1 teaspoon
- kosher salt-1 teaspoon
- sliced sourdough bread-8 slices
- cheddar cheese-8 oz
- ground black pepper-1/4 teaspoon
Dice the yellow onion and mince the garlic; open the canned tomatoes, measure the vegetable broth, and set out the sourdough, cheddar, and softened butter.
Keep fingers curled back and the knife blade angled away while dicing and mincing.
Heat olive oil in a large heavy pot over medium heat. Add the onion and kosher salt, then cook until softened, about 5 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds, keeping it from browning.
Add the canned whole peeled tomatoes with their juices, vegetable broth, sugar, and black pepper. Break up the tomatoes with a spoon, bring to a gentle simmer, and cook for 20 minutes.
Keep the soup at a gentle simmer to reduce hot splashes.
Turn off the heat and move the pot off the burner so the soup is no longer actively simmering. Blend the soup in the pot with an immersion blender until smooth and creamy-looking. Return the pot to low heat and keep it at a gentle simmer while making the sandwiches.
Take the soup off the heat and make sure it is not actively simmering before blending to reduce splashes and burns.
Spread softened butter on one side of each sourdough slice. Place 4 slices butter-side down, divide the cheddar over them, and top with the remaining bread butter-side up.
Heat a large skillet over medium-low heat. Cook the sandwiches until the bread is deep golden and crisp, about 3 to 4 minutes per side, and the cheddar is melted.
Use a spatula when flipping sandwiches to keep hands away from the hot skillet.
Ladle the hot soup into bowls. Cut the grilled cheese sandwiches in half and serve immediately while the soup is hot and the sandwiches are crisp and melty.
Let the soup cool slightly before serving to children.
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