Tomato Soup & Grilled Cheese – The Perfect Comfort Meal


If you are looking for a tasty, simple and comforting meal then look no further. This is a great adaptation to the classic tomato soup. This meal screams sophistication and comfort that it would  even pair nicely with a glass of white wine.  Making everything from scratch will impress any guests you decide to have over.  I attribute the inspiration for the soup to Ree Drummund of Food Network Channel.  The recipe that she has was similar to others, but I made a few additions and deletions to come up with my own version.  Six of us ate and there was soup left over for about 3 additional meals.

Products Used Worth Buying
“>Dutch Oven 

The Perfect Comfort Meal


25 minPrep Time

30 minCook Time

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What you will need

  • 1 sweet onion (diced small)
  • 6 tablespoons unsalted butter
  • Two 14.5-ounce cans petite diced tomatoes
  • One 46-ounce bottle low sodium V8
  • 6 tablespoons sugar
  • 3 tablespoons roasted garlic bouillon (link to purchase above)
  • 1 tablespoon pepper
  • 1 tablespoon salt
  • 1/4 tablespoon celery salt
  • 1/4 teaspoon celery seeds
  • 1 cup heavy cream
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped flat-leaf parsley
  • soup crackers (for topping)
  • For Grilled Cheese:
  • 2 Brioche Loaves (un-sliced)
  • Any cheese you like: I used Gouda slices and Brie Cheese
  • 3-4 tablespoons butter
  • Salt

How to Make it

  1. In a large dutch oven on medium high heat, add the butter and then the onion
  2. Saute the onion until translucent
  3. Add the two cans of tomatoes, along with all of the V8 and stir everything together
  4. Add the sugar next (I thought the same thing, but trust me, you will need it as it balances all the flavors and the bitterness of the tomatoes)
  5. Add the roasted garlic bouillon
  6. Add the pepper, salt, celery salt and celery seeds and stir everything together
  7. With an immersion blender, try to blend up as much as possible but still leaving a few onions and tomatoes
  8. Let the soup come to a slow boil and then lower the heat and cover for about 10-15 minutes
  9. Turn heat off and then add the cream, basil and parsley, stir and serve (top with soup crackers) with grilled cheese (instructions below)
  10. For Grilled Cheese:
  11. Slice the Brioche bread into 8-3/4 inch slices
  12. Place a non-stick pan on medium to low heat
  13. Assemble all the sandwiches
  14. Spread butter on both sides of the breads and sprinkle them with a little salt
  15. Sear both sides until golden brown and cheese is melted
  16. Serve next to the soup


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