Creole Tomato Soup Grilled Cheese (Printable Version)
Comforting Southern-inspired tomato soup with bold Creole flavors, paired with crispy, melty grilled cheese sandwiches for a cozy meal.
# What You Need:
→ For the Creole Tomato Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon cayenne pepper (adjust to taste)
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon salt
12 - 1 tablespoon tomato paste
13 - 1 (28 ounce) can crushed tomatoes
14 - 2 cups vegetable broth
15 - 1 teaspoon sugar
16 - 1 bay leaf
17 - 2 tablespoons unsalted butter
18 - 1/2 cup heavy cream (optional, for creaminess)
19 - 2 tablespoons fresh parsley, chopped (for garnish)
→ For the Grilled Cheese
20 - 8 slices sourdough or country bread
21 - 8 slices sharp cheddar cheese (or cheese of choice)
22 - 4 tablespoons unsalted butter, softened
# How-To:
01 - Heat olive oil in a large pot over medium heat. Add the chopped onion, diced bell pepper, and diced celery. Sauté for 6–8 minutes, until the vegetables have softened.
02 - Stir in the minced garlic, smoked paprika, dried thyme, dried oregano, cayenne pepper, ground black pepper, and salt. Cook for 1 minute until the spices become fragrant.
03 - Add the tomato paste to the pot and cook for another minute, stirring thoroughly to combine.
04 - Pour in the crushed tomatoes and vegetable broth, then add the sugar and bay leaf. Bring the mixture to a gentle simmer.
05 - Reduce the heat to low, cover the pot, and allow the soup to simmer for 20 minutes, stirring occasionally to prevent sticking.
06 - Remove the bay leaf from the soup. Stir in the unsalted butter and, if desired, the heavy cream for added creaminess. Blend the soup with an immersion blender until smooth, or leave it slightly chunky if you prefer. Taste and adjust seasonings as needed.
07 - While the soup is simmering, prepare the grilled cheese sandwiches. Spread softened butter evenly on one side of each bread slice.
08 - Place 4 slices of bread, buttered-side down, onto a skillet or griddle over medium heat. Top each with 2 slices of sharp cheddar cheese. Cover with the remaining bread slices, buttered-side up.
09 - Grill the sandwiches for 3–4 minutes per side, or until they are golden brown and the cheese is thoroughly melted and bubbly.
10 - Once grilled, cut each sandwich into halves or quarters, as preferred.
11 - Serve the hot Creole tomato soup, garnished with fresh chopped parsley, alongside the crispy grilled cheese sandwiches.
# Expert Tips:
01 -
- It's the ultimate comfort food duo, but with a vibrant, unexpected kick that makes it anything but boring.
- You'll adore how the rich, smoky flavors of the soup perfectly cut through the cheesy goodness of a crisp grilled sandwich.
02 -
- Don't skip the sugar in the soup; it's a little secret for balancing the acidity of the tomatoes, making the entire dish taste richer.
- Blending the soup to your preferred consistency is key – I love it silky smooth, but a little chunkiness can be lovely too.
03 -
- Always use softened butter for your grilled cheese; it spreads more evenly and ensures a perfect, golden crust without tearing the bread.
- Bloom your spices in the hot oil with the aromatics; this simple step releases their essential oils and significantly deepens the overall flavor of your soup.