Tomato Soup in Grilled Cheese Bread Bowls
Tomato Soup in Grilled Cheese Bread Bowls
Photo: Liz Andrew/Styling: Erin McDowell

Wanna be the cool mom? Make this tomato soup in grilled cheese bread bowls ASAP. The lid of the bowl brilliantly becomes a miniature grilled cheese sandwich that’s perfect for dunking. Not to mention that the inside of the bowl is lined with melted cheese. Don’t forget to save one for the chef.

RELATED: Skip the Butter and Use This on Your Grilled Cheese Instead

4 servings

Tomato Soup

1 tablespoon extra-virgin olive oil

1 sweet onion, diced

2 garlic cloves, minced

One 28-ounce can plum tomatoes

2 cups vegetable or chicken broth

⅓ cup half-and-half or heavy cream

1 bay leaf

Kosher salt and freshly ground black pepper

Parsley, as needed to garnish 

Bread Bowls

4 small round bread loaves (preferably sourdough)

6 tablespoons room temperature unsalted butter, divided

16 slices American cheese

1. Make the Tomato Soup: In a medium pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

2. Stir in the tomatoes and use a wooden spoon to lightly crush them. Stir in the broth and half-and-half. Add the bay leaf; season with salt and pepper. Bring the soup to a simmer and cook until good flavor develops, 20 to 25 minutes.

3. Make the Bread Bowls: Preheat the oven to 400°F. Line a baking sheet with parchment paper.

4. Slice the tops off the loaves of bread. Use a small knife to cut around the inside of each loaf in a neat circle; remove the circle in one piece and reserve.

5. Rub the inside of each bread bowl with ½ tablespoon butter; line each with 3 slices of American cheese. Transfer to the baking sheet.

6. Meanwhile, sliced the reserved bread circles in half horizontally. Butter one side of each piece with ½ tablespoon butter. Place 1 slice of American cheese (torn up if needed to make it fit inside) in between the two slices (buttered sides facing outward).

7. Heat a large skillet over medium heat. Cook the sandwiches to the pan. Cook, flipping once, until both sides are golden brown, about 4 minutes per side. Transfer to the prepared baking sheet with the bread bowls.

8. Transfer the baking sheet to the oven to keep the grilled cheese sandwiches warm and melt the cheese inside the bread bowls, about 4 minutes.

9. To serve, ladle the soup into the bread bowls and serve with the grilled cheese on the side. Garnish with parsley.

Tomato Soup

168 calories

8g fat

20g carbs

6g protein

12g sugars

Bread Bowl

486 calories

39g fat

17g carbs

19g protein

1g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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