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20-Minute Creamy Tomato Soup with Crispy Grilled Cheese

20-minute creamy tomato soup - featured image
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A quick and easy creamy tomato soup made with pantry staples, paired with a perfectly crispy grilled cheese sandwich. Ready in just 20 minutes, this comforting meal is perfect for busy weeknights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped (about 1/2 cup)
  • 3 cloves garlic, minced
  • 2 cans (14.5 oz each) crushed tomatoes
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon sugar
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8 slices sourdough or sturdy white bread
  • 4 tablespoons unsalted butter, softened
  • 4 slices cheddar cheese
  • 4 slices provolone or mozzarella
  • Optional: 1/4 cup grated Parmesan

Instructions

  1. Melt the butter in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until the onion is soft and translucent.
  2. Add the minced garlic, smoked paprika, and red pepper flakes (if using). Stir constantly for about 30 seconds until the garlic is fragrant.
  3. Pour in the crushed tomatoes and broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to low.
  4. Let it simmer for 8-10 minutes, stirring occasionally.
  5. Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If using a regular blender, let the soup cool for 5 minutes first, then blend in batches.
  6. Stir in the heavy cream and sugar. Add salt and black pepper to taste.
  7. While the soup simmers, make the grilled cheese. Heat a large non-stick skillet or griddle over medium-low heat. Spread a thin layer of softened butter on one side of each bread slice. Place half the slices, butter-side down, in the skillet. Top each with a slice of cheddar and a slice of provolone. Place the remaining bread slices on top, butter-side up.
  8. Cook the sandwiches for 3-4 minutes per side, until the bread is golden brown and crispy and the cheese is completely melted. Press down gently with a spatula halfway through for even browning.
  9. Let the grilled cheese rest for a minute before slicing.
  10. Ladle the soup into bowls, top with a swirl of cream or a sprinkle of fresh basil if desired, and serve with the crispy grilled cheese on the side.

Notes

Bloom the spices in butter for 30 seconds to enhance flavor. Don’t skip the sugar—it balances the acidity of the tomatoes. For the grilled cheese, use medium-low heat to ensure the bread gets crispy and the cheese melts fully. Day-old sourdough bread works best for extra crunch.

Nutrition

Keywords: creamy tomato soup, grilled cheese, quick dinner, comfort food, 20-minute meal, easy soup

Find it online: https://twinkletaste.com/20-minute-creamy-tomato-soup-with-crispy-grilled-cheese/