Tomato soup and grilled cheese - take this classic pairing and make it healthier! Skip the store-bought stuff, and with just a few fresh ingredients you can make it from scratch right at home.
No additives, preservatives, or anything else you don’t want – you’ll know exactly what going into your belly with this recipe.
*Bonus points if you use a homemade broth!
- 2 (14oz) cans diced tomatoes
- 2 cup chicken or veggie broth
- 1 small onion, chopped finely
- 1 stalk celery, chopped finely
- 2 cloves garlic
- ½ cup fresh basil, chopped
- 2 tsp dried oregano
- 1 tbsp tomato paste
- Salt and pepper to taste
- Olive or avocado oil
- 8 slices sourdough bread
- 4 slices Havarti cheese
- 4 slices mozzarella cheese
Step 1. Over medium heat, heat some olive or avocado oil in a medium saucepan (we like the CHOC Intense Deep Frypan for this!), add onions, celery and garlic and sauté until the onion is translucent and fragrant, about 4-5 minutes
Step 2. Add tomatoes, broth, basil oregano, tomato paste, and salt and pepper – mix and bring it to a boil
Step 3. Reduce heat and bring to a simmer for about 10-15 minutes
Step 4. Remove from heat – if you like it chunky you can serve it up as it! Otherwise, let it cool a bit and use an immersion blender to bring the soup to a smooth consistency.
Step 5. To make the grilled cheese: on a fry pan melt some butter or ghee and lightly toast one side of the sourdough slices then flip over, add one slice of Havarti on one slice mozzarella on the other slice and let it melt over low-medium heat. Once the cheese has melted add the slices together, increase heat to medium-high and toast the bread for a nice crunch.
Step 6. Serve up and enjoy – bon Appetit!
- If you want to make the soup a bit richer, you can add a splash of cream.
- Using the CHOC Intense collection is a perfect choice for this recipe because the acidity from the tomatoes won’t harm the cookware at all!
- Garnish with some fresh sliced basil on top.
★SHOW US HOW IT TURNED OUT★
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