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Soup and sandwich combo Recipe

American · Main course · 30 min total

A classic comfort meal pairing a creamy tomato soup with a grilled cheese sandwich, perfect for a quick and satisfying lunch or dinner.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon sugar
• Salt and pepper to taste
• 4 slices sourdough bread
• 4 slices cheddar cheese
• 2 tablespoons mayonnaise

Instructions

1. Melt 1 tablespoon butter in a pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute.
2. Stir in crushed tomatoes, vegetable broth, sugar, salt, and pepper. Bring to a simmer and cook for 10 minutes.
3. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and heat through. Adjust seasoning.
4. Spread mayonnaise on one side of each bread slice. Place 2 slices, mayonnaise-side down, in a skillet. Top each with 2 slices of cheese and remaining bread, mayonnaise-side up.
5. Cook over medium heat until golden brown on the bottom, about 3 minutes. Flip and cook until cheese is melted and bread is golden, about 3 more minutes.
6. Slice sandwiches in half and serve with the soup.

Tips

• For a vegan version, use plant-based butter, cream, and cheese, and vegetable broth.
• Add a pinch of red pepper flakes to the soup for a spicy kick.
• Serve with a side of pickles or potato chips.

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