Tomato soup and hot cheese sandwiches

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1234, total fat 85 G., saturated fats 42 G., proteins 54 G., carbohydrates 74 G., fiber 12 G., cholesterol 222 mg, sodium 1743 mg, sugar 31 G.

A delicious and flavorful tomato soup paired with a hot cheese sandwich is a great way to warm up on a chilly day. It's quick and easy to make, and you can use any ingredients listed in the recipe. For example, you can use water instead of broth, tomato puree instead of canned tomatoes, and even experiment with different types of cheese for the sandwich.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Tomato soup

2 tbsp oil (I use olive oil)
1 medium onion (I use yellow), chopped
4 cloves garlic, thinly sliced
1 can (800 g) of canned tomatoes (I use chopped)
1.5 cups liquid, such as water, vegetable broth, or chicken broth (I use chicken broth)
3/4 cup cream or milk, optional
2 tablespoons hot sauce, optional
1 tbsp oregano, optional

Hot cheese sandwich

2 tablespoons mayonnaise or melted butter
8 slices of bread (I use white)
180 g of grated hard cheese (I use Parmesan)
16 slices of cheese (I use cheddar)
2 tbsp mustard, optional (I use grainy)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tomatoes, hot sauce, oregano, toast, cheese, mustard

Cooking the dish according to the recipe:

Tomato soup:

Heat a large saucepan over medium heat and add the oil. Once hot, add the onion and a large pinch of salt and cook until the onion begins to soften, about 2 minutes. Add the garlic and cook for another minute. Add the tomatoes and chicken broth. Add the cream, hot sauce, and oregano, if using, and bring to a simmer. Simmer the soup until thickened and the flavors meld, 20–30 minutes. Taste and adjust the seasonings as needed. Let cool slightly, then transfer the soup to a blender and blend until smooth.
Hot cheese sandwiches:

Heat a large skillet or sauté pan over medium heat.

Spread mayonnaise or melted butter on one side of each slice of bread. Sprinkle Parmesan cheese over the mayonnaise or butter. Flip the slices over and place 4 slices of cheddar cheese on 4 slices of bread. Spread mustard on the remaining slices of bread, if using, and sandwich the halves together (the mayonnaise and Parmesan cheese should be on the outside).
Transfer the sandwiches to the skillet and cook until golden brown, 2–3 minutes per side. Slice and serve with tomato soup.

Categories:

recipe / Calorie content of prepared meals / Blender / Autumn dishes / Hot sandwiches / Soups / Creamy soups / Vegetable soups / Michael Symon

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