Cream of Tomato Soup and Grilled Cheese

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

Ingredients

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

Directions

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!

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Grilled Cheese

Ingredients

Bread of your choice, sliced

Cheese of your choice, sliced (I used Muenster)

Margarine or butter

Directions

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!

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