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–+ servings

Tomato Soup and Grilled Cheese

By: Nadia Aidi
|
Servings: 2 servings
Nothing beats a good tomato soup and grilled cheese combo, and the flavors in this recipe are off the charts! This recipe is perfect for those chilly nights where all we want is a warm bowl of comfort! Please see the notes for vegetarian, dairy and gluten-free options!
Prep 5 minutes
Cook 1 hour 10 minutes
Total 1 hour 15 minutes
the best tomato soup in a bowl, topped with chives, basil and crushed red pepper sitting next to a golden grilled cheese sandwich.

Ingredients

Tomato Soup

  • 2 pints sugar bomb tomatoes
  • 1 pint campari tomatoes
  • 2 carrots peeled and cut into large chunks
  • 1 large onion peeled and quartered
  • 4 shallots roughly chopped
  • 1 large garlic head top cut off
  • 2 dried chipotles
  • 1 drizzle olive oil + more for topping
  • 1 tsp oregano
  • 1 tsp chipotle powder
  • salt and pepper to taste
  • 4 oz goat cheese
  • 1 cup heavy whipping cream
  • ½ cup water
  • 2 tbsp butter
  • crushed red peppers for topping
  • chives for topping
  • basil leaves for topping

Grilled Cheese

  • 4 oz goat cheese
  • 1 tsp chipotle powder
  • salt and pepper to taste
  • 4 slices bread
  • 2 tbsp butter room temperature
  • 4 slices provolone
  • 4 slices young cheddar cheese large rectangular slices
  • 4 slices raclette or Swiss cheese

Instructions

Tomato Soup

  • Preheat your oven to 400°F.
  • Add sugar bomb tomatoes, Campari tomatoes, carrots, onion, shallots, garlic and dried chipotles to a baking dish. Drizzle with olive oil and sprinkle the oregano, 1 tsp chipotle powder, salt and pepper on top.
  • Bake covered for 30 minutes. Then uncover and bake another 30-40 minutes.
  • Add the vegetables to a blender with the 4 oz of goat cheese and blend until smooth. Add back to the pan.
  • Mix in the cream and simmer for 5 minutes. Add ½ cup water to the blender and mix it around to get what was left behind and mix that into the soup.
  • Turn off the heat and add the butter. Taste and adjust the salt and pepper.
  • Top with crushed red peppers, chives, basil leaves and a drizzle of olive oil.

Grilled Cheese

  • In a bowl, mix goat cheese, chipotle powder, salt and pepper. Spread this on 2 slices of bread.
  • On the other 2 slices of bread, spread the butter.
  • Take a goat cheese slice of bread and (goat cheese side in) top with 2 slices of provolone, 2 slices of cheddar and 2 slices of raclette. Top with the other slice of bread, buttered side out. Repeat for the other sandwich.
  • Preheat a pan on low for 2 minutes. Add the sandwiches, butter side down to the pan. While that cooks, spread the tops with the remaining butter. Cook until nice and golden, about 3-4 minutes per side.

Notes

  • Gluten-free → If you want to make this glute-free it's super simple. Just make sure your bread is gluten-free and you are using a certified gluten-free brand of chipotle powder and dried chipotles.
  • Dairy-free → For the soup, all you have to do is swap out the goat cheese for cream cheese, heavy cream for a dairy-free option like cashew cream and use a dairy-free butter. You will want to skip the grilled cheese sandwich.
  • Vegetarian → Check to make sure your cheeses are made with vegetarian rennet and you're good with everything else.

Nutrition

Calories: 1721kcal, Carbohydrates: 89g, Protein: 68g, Fat: 127g, Saturated Fat: 78g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 31g, Trans Fat: 1g, Cholesterol: 339mg, Sodium: 2776mg, Potassium: 2458mg, Fiber: 16g, Sugar: 39g, Vitamin A: 19753IU, Vitamin C: 155mg, Calcium: 1306mg, Iron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info