Chana Masala
Zainab Shah
746 ratings with an average rating of 4 out of 5 stars
746
40 minutes
Quick Tomato Soup With Grilled Cheese
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1(28-ounce) can whole peeled tomatoes
- ¾cup chicken or vegetable broth, plus more as needed
- 1large yellow onion, coarsely chopped
- 4tablespoons unsalted butter
- 1½teaspoons dried oregano
- 1teaspoon granulated sugar
- Salt and black pepper
- Mayonnaise
- 8slices brioche or milk bread, crusts removed
- 1cup shredded low-moisture mozzarella (4 ounces)
- ¼teaspoon dried oregano
- 2tablespoons unsalted butter
For the Tomato Soup
For the Grilled Cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
448 calories; 26 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 15 grams protein; 904 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the soup: Dump the canned tomatoes and their juices into a medium pot and, using your hands, tear into coarse chunks. Swish the broth in the empty tomato can and add to the pot.
- Step 2
Stir in the onion, butter, oregano and sugar, and season generously with salt and pepper. Turn the heat to high and bring to a simmer. Reduce the heat to medium-low, cover and continue simmering, stirring occasionally, until the onion is tender and the tomatoes have broken down, 15 to 20 minutes.
- Step 3
Meanwhile, make the sandwiches: Spread a thin layer of mayonnaise on one side of each of the 4 bread slices and evenly sprinkle the cheese and a little oregano on top of the mayonnaise. Top with the cheeseless slices, mayonnaise-side down.
- Step 4
Melt 1 tablespoon butter in a large skillet over medium. Add the sandwiches and cook until golden brown on the bottoms, 2 to 3 minutes. Melt the remaining tablespoon of butter in the pan, then flip the sandwiches with a spatula, move them around to coat with the butter and cook until the other side is golden brown and the cheese is melted, 1 to 2 minutes. Turn heat to lowest setting to keep sandwiches warm.
- Step 5
Carefully purée the tomato soup using a blender until smooth and creamy, adding more broth if needed to loosen to your desired consistency. Season with salt and pepper. Transfer the grilled cheeses to a cutting board and cut each in half diagonally. Serve alongside the soup.
Private Notes
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Cooking Notes
Irina
I always sauté onions first when Making soup. Only takes a few Minutes and you get richer flavor.
Daniella
I use mustard instead of mayonnaise. It’s healthier and enhances the cheese flavour. The Swiss eat their Gruyère sandwiches with mustard.
Zazie Beets
But WHY would you cut the crusts off? That's the best part of grilled cheese this is madness
Okeboomer
I used two tablespoonfuls of fresh basil from my garden instead of oregano. I blended it in when I took it off the burner before serving. Delicious. A dollop of half and half before serving makes it extra creamy
JEnny Schmidt
wanna know what i did? mayo on the outside, seedy dijon on the inside. some manchego, and some shredded mozz. plus, a ton of fresh basil in the soup in the final five minutes before I spooned out the hot lava! So comforting.
Jayne Ann
This appeals for an Autumn day. I'll try making the sandwich with sourdough bread. I like crusty bread with gooey cheese. Can't imagine using anything but Gruyère or Cheddar. If Gruyère, then I'll lightly coat the inside of the bread with dijon, as suggested. And gently sauté the onion, or probably a French 'shallot'. I use San Marzano tinned tomatoes. No comparison. Available on Amazon in the UK. Crème fraiche swirled into the hot soup to serve. Topped with cracked black pepper.
Mary
Made tomato soup using garden tomatoes the other day. Blanch and peel tomatoes. Coarsely chop or chunk. Add to pot in which you have sauteed chopped onion in butter or butter/olive oil combo. Add chicken broth and simmer till tomatoes and onion are tender. Season with salt, pepper, fresh basil etc. Blend with stick blender. Add whole whipping cream to taste. Easy and delicious.
Brenda Stoddard
Sautee the chopped onion in the butter until slightly caramelized. This not only gives you deeper flavor, it also adds sweetness so you don't need the added sugar. (I never add sugar while cooking unless it is absolutely necessary.) Heavy cream or half and half at the end also cuts the tartness and gives you a creamier tomato soup. With those changes, this is a great recipe - and so easy.
Amalia
I skip the butter and put mustard/mayonnaise (I live in France where there's a nice Dijon mayo mix easy to find) on the "pan" side of the bread. Serves the same purpose as the butter and you omit one type of grease.
CBF
My mom used to make Campbell's tomato soup with milk, instead of the suggested water, which turned it into a totally different velvety soup. If you want to turn this tomato soup into a decadent pairing for the grilled cheese sandwich, skip the broth and use 1/2 & 1/2 instead. You'll need to take a nap, after this lunch.
Stephanie
I like Daniella's suggestion for using mustard. I'm a fan of both mustard and mayo so I will probably try using both on the same grilled cheese sandwich--I do the same on burgers :)
Becky
I sautéed the onion in the butter first, just seemed a better way of breaking down the onions instead of the way the recipe suggested.
Smcl
I also sauté the onion first along with a chopped carrot and a clove of garlic either chopped or crushed. When the soup is pureed I like to add milk for creaminess. To avoid curdling mix a bit of bicarbonate ( a big pinch) and a bit milk, add to the soup. It will froth but will go away. Add as much milk as you like to make it creamy. Yum!
CFXK
When making tomato soup, of course it is always preferable to sauté the onions first - and even to add and sauté some chopped carrot to add sweetness, and reduce/avoid the need for sugar. We can all agree on this (I think). But the operative word here is QUICK. Quick is what Eric is going for and proposes. To make it quick, he removes steps and compensates by adding sugar. If you want to add steps, go for it. But then the recipe is "less quick" - which is not what Eric was going for.
Zazie Beets
But why would you cut off the crusts, especially when using brioche? That's the best part!
Teresa Davis
Delicious! Sautéd onions first. Did not add sugar as not needed imo. Briefly used immersion blender.
alyssa
Recipe for the soup was quick and easy. I sautéed the onions in a tablespoon of the butter before adding the tomatoes. I was naughty and added probably 1/4 cup of heavy cream at the end, since I wanted a creamier soup this time… and a little fresh basil for garnish since we had it on hand. It was very yum—hubby said it was the best tomato soup he’d ever had and urged me to save the recipe!
Hannah
So, so delicious and fast! San Marzano canned tomatoes really punch this up. Add a pinch of red pepper flakes if you like a little bit of heat - my husband raved over it. I like a combination of Jasper Hill cheddar and a medium gruyere cheese. Highly recommend putting a thin layer of dijon on the inside of the bread as others have mentioned. I have made the soup with no onion and just a tsp of onion powder in a pinch and it was still incredible!
MrsBeee
I really loved this. I did sautee the onions briefly before adding the tomatoes. Other minor changes: I added red pepper chili flakes and a Parmesan rind to the simmer. I've made this three times, last being today on a rainy Los Angeles Saturday.
Pam
Has anyone tried roasting fresh tomatoes, or a portion of them (such as baby tomatoes) to use? I bet that would give a nice naturally sweet flavor.
Lorian
Replaced the onions with shredded carrots, and added peas (needed the room in my freezer!). Used 1/2 broth and 1/2 half-and-half - much creamier! Also added garlic. Did not blend, but left tomato chunks to make it heartier. Added fresh basil. Top off with parmesan ends, which are nice and chewy when they melt a bit. Yum!
AnnR
As suggested in the comments, I sautéd the onions first. I also added a bit of Vegetable Better than Bullion and some Parmesan. Excellent quick tomato soup. Served with garlic bread. Yum!
Karen L
Soup was fine and easy. Not great but fast. Sandwich directions were confusing and hard to follow. Kinda yuck. Too many great recipes out there. Wouldn’t make this again.
Terasa
Instead of making the sandwiches I grilled some sourdough bread cubes in butter and added them to the soup along with the mozzarella. Simpler, and lovely!
Amanda
This recipe is *excellent. It’s quick, super easy, convenient to have ingredients on hand and delicious! We’ve just made it with basil from the garden instead of oregano (Australian summer) and taleggio for the toasties for a special Saturday dinner. But it’s just as good as written for an easy mid-week meal
MrsBeee
I made this almost as written. My heart couldn't take not cooking the onion first, so I did. I also added a parmesan rind as it was simmering and some red pepper chili flakes. Used immersion blender, but still left it with some texture. Beyond delish. Thanks Eric!
Deborah
I sauted the onions also, used a handful of fresh cherry tomatoes, otherwise about the same as written, but I added a splash of tabasco, and topped it with grated Grana Padano. I made my own grilled cheeses, using cheddar and skipping mozzarella altogether, as it sounded altogether too bland for my taste. Very good!
Jude
the tsp of sugar is needless, but loving the rest (and I do like to give the onions a quick sauté in the butter and oregano, then throw in a can of Diced Tomatoes in juice (not whole) ... LOL keeps my hands clean(er). and much the same texture in the end.
my notes
Saute onion and carrot first Add some tomato paste Cook per recipe After immersion blender, throw in a dollop of crème fraiche and balsamic
Cynthia
Due to diet issues, try skipping the onion and instead saute chopped fennel. Instead of whole tomatoes use crushed tomatoes and add 14 ounces of diced tomato and coriander instead of oregano. I used chicken broth and of course once all done added whipping cream (lactose free). Yes I know not the recipe and it is annoying when folks change so much but having said that you may like the changes! This revised recipe is FODMAP acceptable as well.
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