Fall means it’s time for soup. This tomato soup with grilled cheese bites is literally the best thing since sliced bread. My tomato soup is chunky and so filling because it includes a surprise pasta.
What is it about fall that makes you want soup and comfort food? I personally think that tomato soup and grilled cheese might be the ultimate comfort food.
Here’s a fun story. I used to hate tomato soup. I don’t know if it was because it was creamy or because it was the Campbell’s version (which I have never been a fan of).
I really don’t know, but in college I finally started trying tomato soup again (not the Campbell’s version) and started to love it. I like my tomato soups to be chunky, yet creamy.
I really love a tomato soup to be hearty enough where it can sustain me for either lunch or dinner. And what better way than to make your own?
What sets this tomato soup apart from your traditional soup is the special addition of pasta. I know it might sound weird, but just trust me and try it.
The pasta is wonderful and makes this soup different than any other tomato soup I have ever tried.
And one of my favorite things I have ever made are these grilled cheese bites. You just make them like your usual grilled cheese sandwiches, but cut them up to make bites.
You can dip them in the soup or just eat them by themselves. It’s totally up to you, but I will tell you that dipping them is pretty amazing. Like the one that has been sitting in the soup was my favorite.
It got soaked with the tomato soup, but was still a grilled cheese bite – the perfect combo!
What is your favorite soup recipe?
Amazing Tomato Soup With Grilled Cheese Bites
- 2 Tablespoons olive oil
- 1 medium onion chopped
- 1 Tablespoon garlic minced (4 cloves)
- 4 cups low-sodium chicken stock
- 28 oz can crushed tomatoes
- 1/2 cup orecchiette pasta cooked and drained
- 1/4 cup heavy cream
- salt and pepper
- 4 slices of whole wheat bread
- 2 Tablespoons light butter
- 2 oz Gruyere cheese
Make the tomato soup:
- In a large pot, heat the olive oil over medium heat. Add the onions and garlic and cook until the onions are translucent, about 5-7 minutes.
- Stir in the chicken stock, tomatoes, salt and pepper (to taste). Bring the soup to a boil and then lower the heat to a simmer for 15 minutes.
- After the soup has simmered for 15 minutes, add the orecchiette. Add the heavy cream as well and simmer for 10 more minutes, stirring frequently.
Make the grilled cheese bites:
- Heat a grill pan to medium heat. Spread each slice of bread with 1/2 Tablespoon of light butter. Lay one butter side down on the grill pan.
- When it's hot, add 1oz of cheese to this slice of bread. Add the next piece of bread butter side up and flip the grilled cheese
- Cook until the cheese is melted and the top is golden brown. Repeat with the other pieces of bread and remaining cheese.
- Cut up the grilled cheese into small bites and enjoy with a bowl of tomato soup.