Creole Tomato Soup Grilled Cheese (Printable)
A zesty tomato blend with Creole spices complemented by golden, melted cheese sandwiches.
# What You’ll Need:
→ Creole Tomato Soup
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→ Grilled Cheese Sandwiches
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# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and bell pepper. Sauté for 5–7 minutes until softened and fragrant.
02 - Add garlic, smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Cook for 1 minute until spices release their aroma.
03 - Pour in crushed tomatoes, vegetable broth, sugar, bay leaves, and Worcestershire sauce. Stir well to combine and bring mixture to a gentle simmer.
04 - Reduce heat to low, cover, and simmer for 20 minutes. Stir occasionally to prevent sticking and allow flavors to meld.
05 - Remove and discard bay leaves. Use an immersion blender to purée soup until smooth, or leave slightly chunky if preferred. Alternatively, blend in batches using a countertop blender.
06 - Stir in heavy cream or coconut cream if using, followed by fresh parsley and lemon juice. Taste and adjust seasoning as needed. Keep warm.
07 - Butter one side of each bread slice. Layer cheddar and Swiss cheese between two slices, buttered sides facing outward.
08 - Heat a skillet over medium heat. Place sandwiches in pan and cook for 2–3 minutes per side until golden brown and cheese is fully melted.
09 - Cut each sandwich diagonally into halves or quarters. Ladle warm soup into bowls, garnish with additional parsley, and serve alongside grilled cheese.
# Expert Advice:
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- The combination of sharp cheddar and Swiss cheese creates this incredible melt factor that keeps everyone coming back for seconds
- That touch of cream at the end transforms the soup from ordinary takeout fakeout into something youd serve at a dinner party without breaking a sweat
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- Blending hot soup requires caution either let it cool slightly or vent the blender frequently to avoid explosive situations
- The soup keeps getting better overnight so making it ahead actually works in your favor
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- Butter the bread all the way to the edges for maximum crispiness and minimal soggy spots
- Low and slow heat for the sandwiches prevents burning the bread before the cheese melts