Fire-Roasted Tomato Soup and Grilled Cheese

There’s nothing more comforting than a warm bowl of fire-roasted tomato soup and a crispy, cheesy grilled cheese sandwich. The deep smokiness of the tomatoes is balanced by creamy parmesan and hearty white beans, creating a satisfying meal.

Serve it with a golden, buttery sourdough grilled cheese for the ultimate dunkable pairing.

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups diced potatoes
• Salt and pepper to taste
• 2 tbsp tomato paste
• 2 1/2 tsp Italian seasoning
• 2 (14 oz) cans of fire-roasted tomatoes
• 2 (14 oz) cans white beans, drained
• 32 oz vegetable broth
• 3/4 cup heavy cream
• 1/2 cup grated parmesan cheese
• Basil leaves

Directions 

1. Add the olive oil to a large Dutch oven over medium heat. Once it is hot, add the onion and potatoes. Cook for 3 to 4 minutes, add the garlic and continue cooking until the potatoes are tender.
2. Add tomato paste, Italian seasoning, salt, and pepper. Continue cooking for another 5 minutes, stirring often.
3. Pour in the tomatoes, juices, beans, and broth. Reduce the heat to low and simmer for 20 minutes.
4. While the soup is simmering, prepare the grilled cheese. Butter the bread, then top with both cheeses and the other buttered side.
5. Heat a cast iron skillet on medium. Add remaining butter and toast grilled cheese until golden brown, about 3 to 4 minutes. Flip and repeat, adding another knob of butter, if necessary. Once golden, set aside.
6. After the soup has been simmering, stir in heavy cream and parmesan until combined.
7. Pour into bowls and garnish with fresh basil and grilled cheese on the side.