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5 from 1 vote

Tomato Soup With Grilled Cheese Sandwiches

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4
Calories: 142kcal
Author: Hungry Huy


  • 1 14- ounce can of chopped tomatoes
  • 1/8 cup olive oil
  • salt & pepper to taste
  • 1 stalk celery diced
  • 1 small carrot diced
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1 bay leaf
  • 1 tbsp butter


  • Strain the tomatoes and set the juice aside. Put tomatoes onto a baking sheet and season with salt & pepper. Drizzle half of the oil over the tomatoes and mix. Roast until the tomatoes caramelize and turn a darker red. 15-20 minutes.
  • Add oil to a pan on med-low heat and cook the carrot, onion, and celery until soft.
  • Add the tomatoes, reserved juice, bay leaf and broth. Bring to a boil on high, then bring back down to low and simmer until veggies are soft. Add butter and use and puree with an immersion blender (or food processor/regular blender).


Calories: 142kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 394mg | Potassium: 447mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2865IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 2mg