Tex-Mex Tomato Soup and Grilled Cheese Recipe

Name: Tex-Mex Tomato Soup and Grilled Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 tablespoons butter, plus some butter at room temperature for the sandwiches; 2 tablespoons fresh thyme leaves, chopped; 4 cloves garlic, sliced or chopped; 2 onions, chopped; 1 chipotle pepper in adobo, seeded and chopped, plus 1 round tablespoon adobo sauce; Salt and pepper; 2 tablespoons tomato paste; One 32-ounce can San Marzano tomatoes; 3 cups chicken or vegetable stock; 1/3 to 1/2 cup sour cream; 8 slices white or whole wheat bread; 8 slices pepper Jack cheese; 1/4 cup chives, finely chopped, to garnish

Servings: persons

1 tablespoon olive oil
2 tablespoons butter, plus some butter at room temperature for the sandwiches
2 tablespoons fresh thyme leaves, chopped
4 cloves garlic, sliced or chopped
2 onions, chopped
1 chipotle pepper in adobo, seeded and chopped, plus 1 round tablespoon adobo sauce
Salt and pepper
2 tablespoons tomato paste
One 32-ounce can San Marzano tomatoes
3 cups chicken or vegetable stock
1/3 to 1/2 cup sour cream
8 slices white or whole wheat bread
8 slices pepper Jack cheese
1/4 cup chives, finely chopped, to garnish

1
Preheat a griddle pan for the grilled cheese over medium heat.
2
Heat a medium soup pot over medium-high heat, add the olive oil and melt 2 tablespoons butter into the oil.
3
Add the garlic, onions, chipotle, adobo sauce and some salt and pepper.
4
Partially cover the pot and cook to soften, 10 minutes or so.
5
Stir in the tomato paste and cook until fragrant, 2 minutes, then deglaze the pan with 2 cups of the chicken stock and transfer to a food processor.
6
Add the tomatoes and process until smooth.
7
Pour the soup back into pot and add the remainder of stock.
8
Simmer at a low bubble while you make the grilled cheese.
9
Lightly butter 1 side of the bread slices.
10
Make the cheese sandwiches with, and grill until crispy and the cheese melts.
11
Stir the sour cream into the tomato soup and serve in shallow bowls with chives to garnish, and grilled cheese on the side for dipping.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 tablespoons butter, plus some butter at room temperature for the sandwiches, 2 tablespoons fresh thyme leaves, chopped, 4 cloves garlic, sliced or chopped, and more.

Yes, Tex-Mex Tomato Soup and Grilled Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tex-Mex Tomato Soup and Grilled Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions