Tomato Soup With Mini Grilled Cheese Recipe

Name: Tomato Soup With Mini Grilled Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/3 lbs tomatoes, halved; 3 None large red peppers, thickly sliced; 2 None large red onions, coarsely chopped; 2 tbsp vegetable or olive oil; 2 tbsp worcestershire sauce; 2 cloves garlic, crushed; 2 x 14 oz cans diced tomatoes; 2 cubes vegetable bouillon; 6 slices white bread; 3.5 oz ham, thinly sliced; 6 slices Cheddar cheese; None None cooking oil spray; 2 tbsp oregano

Servings: persons

3 1/3 lbs tomatoes, halved
3 None large red peppers, thickly sliced
2 None large red onions, coarsely chopped
2 tbsp vegetable or olive oil
2 tbsp worcestershire sauce
2 cloves garlic, crushed
2 x 14 oz cans diced tomatoes
2 cubes vegetable bouillon
6 slices white bread
3.5 oz ham, thinly sliced
6 slices Cheddar cheese
None None cooking oil spray
2 tbsp oregano

1
Preheat oven to 425u00b0F. Place tomatoes, cut side up, in a large roasting pan. Add red peppers and onion to pan. Whisk together oil, worcestershire sauce and garlic and drizzle over vegetables. Bake for 35 minutes or until vegetables are soft.
2
Transfer vegetables and any pan juices to a large heavy-based saucepan. Add diced tomato, crumbled bouillon cubes and 6 cups of boiling water. Bring to boil over moderately high heat.
3
Reduce heat to moderate; cook, stirring occasionally, for 10 minutes or until thickened slightly. Remove from heat. Cool slightly. Use an immersion blender to blend until smooth. Season to taste.
4
Meanwhile, preheat a frying pan or grill pan over moderate heat. Place half the bread on a clean surface and top with ham, cheese and remaining bread. Spray all over with oil.
5
Cook, in batches, for 2 minutes each side or until browned and heated. Transfer to a cutting board. Cool slightly. Cut into 1 inch pieces.
6
Ladle soup into serving bowls. Serve topped with mini sandwiches and oregano.

436

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 3 1/3 lbs tomatoes, halved, 3 None large red peppers, thickly sliced, 2 None large red onions, coarsely chopped, 2 tbsp vegetable or olive oil, and more.

Yes, Tomato Soup With Mini 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!

Tomato Soup With Mini Grilled Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions