Cream of Tomato Soup with Grilled Cheese Sandwiches

An extremely delicious tomato soup that brings back memories of childhood!  You better make lots as you'll certainly be going back for seconds.  The grilled cheese sandwiches compliment the soup perfectly.
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
  • 25 g butter
  • 1 large onion (peeled & chopped)
  • 2 garlic cloves (peeled & crushed)
  • 2 celery sticks (chopped)
  • 2 medium carrots (peeled & chopped)
  • 1 sprig of thyme
  • 750 g ripe vine tomatoes (chopped)
  • 1 tsp caster sugar
  • 2 tbsp tomato puree
  • sea salt & pepper (freshly ground)
  • 750 ml vegetable stock
  • 100 ml single cream
  • to serve
  • 8 slices of white bread
  • spreadable butter
  • 140 g extra mature cheddar cheese (grated)
  1. In a large pan melt the butter and gently fry the onions for 5-6 minutes until softened. Now add the garlic, celery, carrots and thyme, gently fry for a further 6-7 minutes.
  2. Add the chopped tomatoes, sugar, tomato puree and season well, cook for a few minutes and then add the stock. Bring to the boil, reduce the heat, cover and gently simmer for 35-40 minutes.
  3. Remove the thyme then blend the soup in a food processor or with a blender. If you would like a really smooth soup pass the blended soup through a sieve and return to a clean pan.
  4. Meanwhile, to make the grilled cheese sandwiches butter the bread on both sides and add some grated cheese onto one slice and top with another. Heat a non-stick frying pan on a medium heat. Fry the sandwich for 2 minutes on each side until golden and the cheese is oozing inside.
  5. To serve, stir the cream into the soup and season to taste. Divide between serving bowls and serve with the grilled cheese sandwiches cut into fingers. Enjoy!