Creole Tomato Soup Grilled Cheese (Printable)
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 garlic cloves, 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)
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
# Steps:
01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium yellow onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté for 6-8 minutes until softened.
02 - Stir in 3 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground black pepper, and 1 teaspoon salt. Cook for 1 minute until fragrant.
03 - Add 1 tablespoon tomato paste and cook for another minute, stirring thoroughly.
04 - Pour in 1 (28 ounce) can crushed tomatoes and 2 cups vegetable broth. Add 1 teaspoon sugar and 1 bay leaf. Bring the mixture to a gentle simmer.
05 - Reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally.
06 - Remove the bay leaf. Stir in 2 tablespoons unsalted butter and, if desired, 1/2 cup heavy cream. Blend the soup with an immersion blender until smooth, or leave slightly chunky based on preference. Taste and adjust seasoning as needed.
07 - While the soup simmers, prepare the grilled cheese. Spread 4 tablespoons of softened unsalted butter evenly on one side of each of the 8 bread slices.
08 - Place 4 bread slices, buttered-side down, on a skillet over medium heat. Top each with 2 slices of sharp cheddar cheese. Cover with the remaining 4 bread slices, buttered-side up.
09 - Grill the sandwiches for 3-4 minutes per side, until they are golden brown and the cheese is thoroughly melted.
10 - Cut the grilled cheese sandwiches into halves or quarters. Serve the hot tomato soup, garnished with 2 tablespoons chopped fresh parsley, alongside the grilled cheese.
# Expert Advice:
01 -
- You'll adore how effortlessly it transforms simple ingredients into something deeply flavorful and complex, all without a fuss.
- This recipe delivers the ultimate comfort food duo, providing both the bright, spicy kick of Creole seasoning and the irresistible, nostalgic joy of a grilled cheese.
02 -
- Never rush the sautéing of the 'holy trinity'—onion, bell pepper, and celery—as their proper softening forms the absolute flavor foundation for your soup.
- Getting the grilled cheese right means not just melting the cheese, but achieving that glorious, golden-brown crust on the bread, which often requires a slightly lower, more patient heat.
03 -
- For an even richer, more complex tomato flavor in your soup, consider roasting the onions, bell peppers, and garlic in a little olive oil for 15-20 minutes before adding them to the pot.
- To achieve the absolute best grilled cheese, use quality, sharp cheddar that melts well and avoid overcrowding your skillet to ensure even browning.