| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons oil (I’m using olive)
- 1 medium onion (I’m using yellow), sliced or chopped
- Salt
- 4 cloves garlic, thinly sliced
- One 28-ounce can tomato product (I’m using chopped tomatoes)
- 1 1/2 cups liquid, such as water, vegetable stock or chicken stock (I’m using chicken stock)
- 3/4 cup cream or milk, optional
- 2 tablespoons hot sauce, optional
- 1 tablespoon oregano, optional
- 2 tablespoons mayonnaise or melted butter
- 8 slices bread (I’m using white)
- 6 ounces grated hard cheese (I’m using Parmesan)
- 16 slices cheese (I’m using Cheddar)
- 2 tablespoons mustard, optional (I’m using coarse grain)
Instructions
- For the tomato soup: Heat a large saucepan over medium heat and add the oil. When hot, add the onion and a large pinch of salt and cook until starting to soften, about 2 minutes. Add the garlic and cook for an additional minute. Mix in the tomatoes and chicken stock. Add the cream, hot sauce and oregano if using and bring to a simmer. Simmer until thickened and the flavors come together, 20 to 30 minutes. Taste and season with additional salt if needed. Let cool slightly, then transfer to a blender and puree until smooth.
- For the grilled cheese: Heat a large skillet or griddle over medium heat.
- Spread the mayonnaise or melted butter on one side of each slice of bread. Sprinkle the Parmesan over the mayonnaise or butter. Flip the slices and put 4 pieces of Cheddar on 4 of the bread slices. Spread the other bread slices with mustard, if using, and close the slices together to form sandwiches (the mayonnaise and Parmesan should be on the outside).
- Working in batches if necessary, transfer the sandwiches to the skillet and cook until browned and toasted, 2 to 3 minutes per side. Slice and serve with the tomato soup.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1234 |
| Total Fat | 85 g |
| Saturated Fat | 42 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 12 g |
| Sugar | 31 g |
| Protein | 54 g |
| Cholesterol | 222 mg |
| Sodium | 1743 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1234 |
| Total Fat | 85 g |
| Saturated Fat | 42 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 12 g |
| Sugar | 31 g |
| Protein | 54 g |
| Cholesterol | 222 mg |
| Sodium | 1743 mg |
Reviews
The best tomato soup I ever made.
I love this recipe! I’ve made it at least a dozen times since MS posted on his daily dinners. Such an easy, tasty dinner that you can get on the table in no time at all
I made just the soup and it was wonderful! Added a few big fresh leaves of basil and got to try my new immersion blender. So healthy and easy! Thank you Chef Symon!
Delicious!!!!!
Symon Dinners got us through quarantine! We loved this recipe and have made it a few times!
I’ve made this several times now. I’m SO glad I saw Michael Symon cook it for one of his YouTube dinners. It’s fantastic! Even my very picky 8 year old granddaughter loves it!
I made this soup. It is VERY good. We had it for a couple meals and had no issues with having the leftovers. And honestly, we aren’t real big on Tomato soup. :). Yet, we thought this was great.
Have made this a dozen times! Excellent meal
My family absolutely loved it. My first MS recipes. It turned out great
Made this and it was delicious!