RECIPE: Shortcut tomato soup with grilled cheese
Tomato soup and grilled cheese is a classic American combo meal during autumn, and with good reason — the pairing is easy, quick and comforting on a chilly night. And while there’s nothing wrong with heating up a can of condensed soup to satisfy that craving in a pinch, it’s easy to elevate the dish without expending more time or effort.
I like to base my tomato soup around a can of crushed tomatoes. The tomatoes offer a blank canvas and a brighter flavor than pre-made soup and, since they’re already pulverized, they don’t require a blender. Most brands of crushed tomatoes are a bit too thick for a spoonable soup, so you’ll want to add 1/2 to 1 cup of water to thin out the mixture.
To add a touch of heat and depth, I include a couple tablespoons of chili-garlic paste. This is a great shortcut ingredient for those who want a bit of spice in their soup. If you prefer something milder, you could add a teaspoon of garlic powder instead.
The final soup ingredient is a glug of heavy cream, which tempers the acidity of the tomatoes and rounds out their flavor.
Instead of making grilled cheese, which can be a bit of a pain when preparing more than one sandwich at a time, I turn to what my mom always called a “melty” — sharp cheddar cheese melted on a split English muffin. Melties can be made under the broiler as the soup simmers, requiring far less attention than a stovetop sandwich.
- 1 tablespoon extra-virgin olive oil
- 1 to 2 tablespoons chili-garlic paste
- 1 (28-ounce) can crushed tomatoes
- 1/2 to 1 cup water
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
- 4 English muffins, split
- 8 deli slices sharp cheddar cheese
- Heat the olive oil in a large saucepan over medium heat. Add the chili-garlic paste and cook, stirring, until aromatic. Add the tomatoes and 1/2 cup of the water. Stir, then add an additional 1/2 cup water if needed to thin the mixture to a soup-like consistency. Bring to a simmer, then reduce the heat to low and cook until flavorful, about 10 minutes. Remove from the heat, stir in the cream, and season to taste with salt and pepper.
- Meanwhile, heat the broiler to high with a rack placed in the position nearest to the heating element. Place the English muffins, cut-side down, on a foil-lined sheet pan. Transfer to the broiler and cook until crisp, 2 to 3 minutes. Flip and cook until the cut side begins to brown, about 1 minute. Remove from the broiler and lay a slice of cheese on top of each muffin half. Return to the broiler and cook until the cheese has melted and is beginning to brown, 1 to 2 minutes.
- Serve the melties with the soup.
Nutritional information
Per serving: Per serving: 557 calories (percent of calories from fat, 54), 23 grams protein, 42 grams carbohydrates, 6 grams fiber, 35 grams total fat (19 grams saturated), 89 milligrams cholesterol, 1,272 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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