American · dinner
Tomato Soup with Cheddar Melts
A cozy soup-and-sandwich night that breaks up the week's rice and pasta, using your canned tomatoes, onions, garlic and cheddar.
- Total time
- 25 min
- Serves
- 2
- Est. cost
- $6
Ingredients
For 2 servings
Cans & jars
- canned tomatoes1 can
- white beans1 can
- vegetable broth1 cup
Produce
- onion1
- garlic2 clove
Dairy & eggs
- butter3 tbsp
- cheddar6 oz
Bakery
- sandwich bread4 slice
Spices
- Italian seasoning1 tsp
- salt½ tsp
- black pepper¼ tsp
Method
- 1
Melt 1 tbsp butter in a medium pot over medium heat. Cook chopped onion 4-5 minutes until soft and translucent.
- 2
Stir in minced garlic and Italian seasoning for 30 seconds until fragrant.
- 3
Add canned tomatoes with their juices, drained and rinsed white beans, broth, salt and pepper. Bring to a boil, then simmer on medium-low 12 minutes.
- 4
Meanwhile, butter one side of each bread slice. Fill 2 sandwiches with sliced or shredded cheddar, buttered sides out.
- 5
Cook sandwiches in a skillet over medium-low heat 3-4 minutes per side, until deep golden and the cheese is fully melted.
- 6
Blend the soup with an immersion blender (or in batches in a blender, vent the lid) until smooth. Taste and adjust salt.
- 7
Ladle into bowls and serve with the sandwiches cut into strips for dipping.
Kitchen note
Blended white beans add protein and creaminess. Leftover soup freezes well, so cool it fully and freeze for up to 3 months.Approximate per serving: 720 calories, 29g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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