Grilled cheese and tomato soup is a classic combo to enjoy throughout the colder months. This comfort food is elevated with ingredients like fire roasted tomatoes and sliced cheese of your choice for a hearty meal.
In a large pot, heat olive oil over medium high heat. Add onion, carrots, and celery. Saute for 5 minutes until slightly browned.
Add garlic, tomato paste, and italian seasoning and saute for 1 minute.
Add fire roasted tomatoes and broth and let simmer for 5 minutes with the lid on to avoid splatter.
Blending Soup
If you have an immersion blender, blend the soup on low until it reaches a smooth texture. Alternatively, you can transfer soup to a blender and blend on low until it reaches a smooth texture. If using a regular blender, be sure to firmly hold the lid on top while blending.
After blending, stir in whole milk or heavy cream.
Keep warm until ready to serve with grilled cheese.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Grilled Cheese
Butter one side of each slice of bread. On the unbuttered side, add 2 slices of cheese per sandwich. Put bread together (with bettered sides facing outward) to make 2 sandwiches total.
Heat large pan to medium heat. Once hot, add sandwiches and cook for 3-4 minutes per side to give it that nice golden brown crust.
Serve the grilled cheese sandwiches with prepared tomato soup.*
Notes
*You can turn your grilled cheese into croutons by cutting into 1-inch cubes then sprinkle over tomato soup if desired!