5-Ingredient Tomato Soup Combo Recipe
Introduction
This 5-Ingredient Tomato Soup Combo is a comforting and simple meal perfect for any day. Rich tomato soup pairs beautifully with crispy grilled cheddar sandwiches, making it a classic favorite that’s quick to prepare.
Ingredients
- 1 tablespoon unsalted butter
- 1 small yellow onion, chopped
- 1 can (28 oz) whole peeled tomatoes with juice
- 2 cups vegetable broth
- Salt and black pepper, to taste
- 4 slices sourdough bread
- 2 tablespoons unsalted butter, softened
- 4 slices sharp cheddar cheese
Instructions
- Step 1: Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Step 2: Add the whole peeled tomatoes with juice and vegetable broth to the saucepan. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Step 3: Use an immersion blender or carefully transfer the soup to a blender to puree until smooth. Season with salt and black pepper to taste. Keep warm over low heat.
- Step 4: Spread softened butter on one side of each bread slice. Assemble sandwiches with cheese slices between two slices of bread, buttered sides facing out.
- Step 5: Heat a skillet over medium heat. Grill sandwiches 2 to 3 minutes per side until golden brown and cheese is melted.
- Step 6: Slice grilled cheese sandwiches into strips or cubes for easy dunking.
- Step 7: Ladle hot tomato soup into bowls and serve alongside grilled cheese pieces for dipping.
Tips & Variations
- For a richer soup, add a splash of cream or a dollop of sour cream before serving.
- Swap sourdough bread for whole wheat or rye for a different flavor profile.
- Add fresh basil or a pinch of red pepper flakes to the soup for extra depth.
- Use a mix of cheeses like mozzarella and cheddar for melty, gooey grilled sandwiches.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it has thickened. Grilled cheese sandwiches are best enjoyed fresh but can be reheated in a skillet or oven for a crisp finish.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh ripe tomatoes if available. Blanch and peel them before cooking, and use about 3 to 4 cups to replace one 28 oz can.
What can I do if I don’t have an immersion blender?
If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, then return it to the saucepan. Be sure to vent the blender lid slightly to avoid pressure buildup.
Print
5-Ingredient Tomato Soup Combo Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and easy 5-ingredient tomato soup paired with classic grilled cheddar sourdough sandwiches, perfect for a cozy meal.
Ingredients
For the Tomato Soup
- 1 tablespoon unsalted butter
- 1 small yellow onion, chopped
- 1 can (28 oz) whole peeled tomatoes with juice
- 2 cups vegetable broth
- Salt and black pepper, to taste
For the Grilled Cheese Sandwiches
- 4 slices sourdough bread
- 2 tablespoons unsalted butter, softened
- 4 slices sharp cheddar cheese
Instructions
- Sauté onion: Melt 1 tablespoon of unsalted butter in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until it is soft and translucent, about 5 minutes.
- Simmer soup: Add the whole peeled tomatoes along with their juice and the vegetable broth to the saucepan. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally to combine the flavors.
- Blend soup: Use an immersion blender directly in the pot or carefully transfer the soup to a blender to puree until smooth. Season with salt and black pepper to your taste. Keep the soup warm over low heat.
- Prepare sandwiches: Spread the softened butter on one side of each bread slice. Create sandwiches by placing sharp cheddar cheese slices between two bread slices, ensuring the buttered sides are facing out.
- Grill sandwiches: Heat a skillet over medium heat. Cook each sandwich for 2 to 3 minutes per side, or until the bread is golden brown and the cheese has melted.
- Cut grilled cheese: Slice the grilled cheese sandwiches into strips or cubes, making them perfect for dunking into the tomato soup.
- Serve: Ladle the hot tomato soup into bowls and serve alongside the grilled cheese pieces for a delicious and satisfying meal experience.
Notes
- For a creamier soup, add a splash of heavy cream or coconut milk after blending.
- Use fresh herbs like basil or thyme to garnish the soup for added flavor.
- To make the grilled cheese extra crispy, press the sandwiches slightly while grilling.
- Substitute sourdough with white or whole wheat bread to your preference.
- This recipe can be easily doubled to serve a larger group.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup and Sandwich
- Method: Stovetop
- Cuisine: American
Keywords: tomato soup, grilled cheese, 5-ingredient soup, easy tomato soup, sourdough grilled cheese, comfort food, quick lunch
