Welcome to the weekend! My cousin turns 21 this weekend, so there will be celebratory activities all weekend. However, before the craziness begins, I had a couple friends over for a friendship dinner last night, and I made cream of tomato soup and grilled cheese sandwiches. This is a combination I was introduced to in the dining halls, and I’m so glad I was. It’s amazing. The pairing of creamy tomato soup with crispy, melty, grilled cheese sandwiches is simply amazing. While maybe not the healthiest of meals, this is a comfort meal that’s super easy to pull together and is a crowd pleaser!
For the cream of tomato soup, since I don’t usually keep heavy cream on hand (actually I pretty much buy it exclusively for baking adventures), I decided to substitute Greek yogurt instead. Added bonus, it makes it a little healthier! The soup was super easy to make, requiring just a few basic ingredients. My friend made bread for the grilled cheese sandwiches, but you can use store-bought as well and the combination will be just as delicious. Here’s the recipe!
Cream of Tomato Soup
Makes 8 servings
1 tsp olive oil
2 tbsp crushed garlic
1 quart (4 cups) vegetable broth
1 28 oz can crushed tomatoes
1/2 cup plain non-fat Greek yogurt
1 tbsp basil
1 tbsp Italian seasoning
Other herbs and seasonings, to taste
In a large pot, lightly brown the garlic in the olive oil over medium heat. Pour in the vegetable broth and tomatoes and bring to a boil over high heat. Reduce heat to medium and simmer for about 7-10 minutes, until slightly reduced. Turn off the heat and allow to cool a bit.
With an immersion blender, blend the soup thoroughly, until no chunks of tomato remain. Stir in the herbs and seasonings, and stir in the Greek yogurt. Serve warm. Enjoy!
Bread of your choice, sliced
Cheese of your choice, sliced (I used Muenster)
Margarine or butter
Spread a little butter or margarine on the outer side of each slice of bread. Place a layer of cheese between two slices. Heat a pan over medium heat. Grill the sandwiches until browned and the cheese is a little melted, then flip and brown the other side. This should take a few minutes on each side. Serve warm, dipped in cream of tomato soup. Enjoy!