Sometimes the only thing that will satisfy the stomach and the soul is comfort food. There’s just something about creamy mac and cheese, delicious chicken and dumplings, melty chocolate chip cookies, or this ultimate homemade tomato soup with over-the-top grilled cheese sandwiches. This combination has always been a favorite of mine. It’s like a warm hug and especially good when the weather turns chilly.
I start my tomato soup as I do marinara sauce, with onions, garlic, carrots, and celery. After adding tomatoes and simmering for a while, I then blend it until smooth and add a can of diced tomatoes for a few small chunks of tomato scattered throughout the soup.
The name of this grilled cheese could not be more fitting. It is over-the-top good! However, you can change it up to your liking. I usually start with good, fresh bread. Then I add a creamy cheese, like Monterey Jack or Brie, and a sharp cheese, like Cheddar, topped off with goat cheese crumbles. As if that wasn’t enough, I add sliced onion and tomato, with some arugula, basil, or spinach. Grilled to perfection in a skillet or Panini press its divine when dipped into a delicious bowl of tomato soup!
- 2 tbsp. extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 celery stalk, chopped
- 1 carrot, chopped
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- 1 bay leaf
- 2 (28-oz.) can crushed tomatoes
- 1 (28-oz.) can diced tomatoes
- 1 (14.5-oz.) can diced tomatoes
- 1 (14.5-oz.) can chicken broth
- Heat olive oil in a large Dutch oven. Add onions and garlic and cook about 10 minutes over medium heat, until onions are translucent. Add celery, carrot, salt, and pepper and cook until soft. Add bay leaf, crushed tomatoes, 28-oz. can diced tomatoes and bring to a boil, uncovered. Lower temperature and simmer, uncovered, for about 1 hour.
- Remove bay leaf and puree in a blender, in batches. Pour the pureed tomato soup into the Dutch oven and add the 14.5-oz. can diced tomatoes and chicken broth. Taste for seasoning and add more salt and pepper, if desired. Simmer until heated through.
- Good bread
- Monterey Jack cheese, sliced
- Sharp Cheddar cheese, sliced
- Goat cheese, crumbled
- Arugula leaves
- Onion, thinly sliced
- Roma Tomato, thinly sliced
- salt and freshly ground black pepper
- Place the Monterey Jack cheese on one side of the bread. Add arugula leaves, onion, tomato, salt and pepper. Crumble goat cheese over top and then add Cheddar cheese. Top with second slice of bread and grill in a buttered skillet or a Panini press until the cheese has melted and the bread is lightly browned.
