Creole Tomato Soup Grilled Cheese (Printer-Friendly)
Comforting Southern-inspired tomato soup, rich with bold Creole flavors, served alongside crispy, melty grilled cheese sandwiches for a cozy meal.
# What You'll 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
22 - 4 tablespoons unsalted butter, softened
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add the finely chopped onion, diced bell pepper, and celery. Sauté for 6–8 minutes, or until the vegetables are 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 - Incorporate the tomato paste and cook for an additional minute, stirring thoroughly to integrate it with the other ingredients.
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 for creaminess, the heavy cream. Blend the soup with an immersion blender until smooth, or leave it slightly chunky if preferred. Taste and adjust seasoning as needed.
07 - While the soup is simmering, prepare the grilled cheese sandwiches. Spread softened unsalted butter evenly on one side of each of the 8 bread slices.
08 - Place 4 bread slices, buttered-side down, onto a skillet over medium heat. Top each with 2 slices of sharp cheddar cheese, then 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 - Carefully remove the grilled cheese sandwiches from the skillet and cut them into halves or quarters for serving.
11 - Serve the hot Creole Tomato Soup, garnished with fresh chopped parsley, accompanied by the grilled cheese sandwiches.
# Expert Advice:
01 -
- This soup is like a warm hug for your taste buds, blending smoky depth with bright tomato tang.
- The grilled cheese isn't just an afterthought; it's the perfect crispy, cheesy companion that makes it a complete meal.
02 -
- Don't rush the sautéing of the trinity (onion, bell pepper, celery); building that aromatic base slowly is key to the soup's deep flavor.
- Blending the soup is entirely up to you; an immersion blender makes it super easy to achieve a smooth texture, but a slightly chunky soup can be equally delicious.
03 -
- Toast your dried spices briefly in the hot oil before adding the liquids; it intensifies their flavor and makes them more vibrant.
- For an extra smooth soup without an immersion blender, carefully transfer batches to a regular blender, filling it only halfway and holding the lid down with a towel, then blend until velvety.