To me, there’s really not much more comforting than a big, creamy bowl of it alongside a perfectly golden and gooey grilled cheese sandwich. I always dip my sandwich in my soup and for about six minutes, all is right in the world (even when this happens).
And you know what I really love? Campbell’s tomato soup. When I was growing up, it was considered a special treat and my mom would usually serve it with a million floating goldfish crackers…and a grilled cheese sandwich. It was the best.
But what about a quick, homemadetomato soup? One that only takes fifteen minutes to make, is chock full of juicy tomatoes and that even rivals our beloved Campbell’s.
Trust me on this. From one former Campbell’s addict to another, I can promise you that after one spoonful of this, you will never go back.
Okay, so ideally it would be summertime and you would use fresh tomatoes for this quick and easy soup. But not everything can always be perfect, so these diced tomatoes make a nice substitute! Just be sure to buy a quality brand—if you can find some imported from Italy, use them!
When I said before that this soup comes together in only fifteen minutes, I wasn’t lying! It uses a little flour to create a silky thickness, and then the grand finale is giving it a quick puree in the blender for ultimate creaminess.
Perfect for cheesy dunking if you ask me!
I got this artisan olive bread from the farmers market on Saturday and knew it would be perfect for the grilled cheese with my soup. Using quality ingredients (good bread and cheese) makes all the difference in the world.
Oh, and you know what else makes all the difference in the world?
If you make your grilled cheese without butter, I don’t want to hear about it. But I will tell you that you are missing out on one of life’s greatest pleasures. It gives the crust that heavenly golden crunch!
2 cups diced tomatoes (or chopped fresh tomatoes in the summer)
2 cups whole milk
3/4 tsp sugar
3/4 tsp salt
1/4 tsp baking soda
for the sandwiches:
8 slices quality artisan bread
2 T butter
4 oz sharp cheddar cheese
For the soup, heat the butter in a dutch oven over medium high heat. Add the onions and saute for about five minutes, until soft. Sprinkle the flour over the onions and toss well to combine. Cook for an additional three minutes, stirring often.
Mix the baking soda, salt and sugar in with the diced tomatoes and set aside.
Add the milk and whisk together, then add the tomatoes mixture and bring to a simmer, cooking for about four minutes (the soup will thicken up a little bit while cooking). Carefully pour the soup into a blender and process for ten seconds, until everything is smooth. Return soup to pot and keep on low heat while you make the grilled cheese.
For the sandwiches, heat the butter in a cast iron skillet set on medium heat. Once the butter has melted and is sizzling, add four of the bread slices and top with cheese. Place the other four slices of bread on top and set a heavy pan on top of the sandwiches to press down while they cook. Flip after two minutes and press again with heavy pan.