Easy Creamy Tomato Soup with Grilled Cheese
Ingredients
Tomato Soup
-
2
tbsp
olive oil
-
1
medium
yellow onion, diced
-
4
cloves
garlic, minced
-
2
28 oz cans
San Marzano peeled tomatoes
-
1
cup
vegetable or chicken broth
-
½
cup
coconut milk
-
¼
cup
chopped basil
-
1
tbsp
honey
-
2
tsp
salt
-
1
tsp
pepper
-
1
tsp
dried oregano
-
¼
tsp
crushed red pepper
-
optional
Parmesan cheese
-
optional
more basil
Grilled Cheese
-
8
slices
sourdough bread
-
12
slices
cheese of choice
-
½
stick
butter
Instructions
- Heat olive oil in a large dutch oven and cook diced onions for about 5 minutes.
- Add minced garlic and cook for another minute.
- Pour in the tomatoes, broth, and coconut milk, then stir in basil, honey, salt, pepper, oregano, and red pepper flakes.
- Bring the mixture to a boil, then reduce to a low simmer for 20 minutes.
- Turn off the heat and let the soup rest for 10 minutes.
- Blend the soup until smooth and return it to the pot.
- For the grilled cheese, butter one side of each slice of bread.
- Heat a skillet and place one slice of bread, butter side down, with cheese on top.
- After 2 minutes, add another slice of bread, butter side up, and cover with a lid.
- Cook for another 2 minutes, then flip and cook for 2-3 more minutes until golden brown.
- Repeat for the remaining sandwiches.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
18g
Total carbohydrates
40g
Total protein
12g
Sodium
800mg
Cholesterol
30mg
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