Thyme Kissed Tomato Soup with Grilled Cheese Fingers

This simple Thyme Kissed Tomato Soup is creamy, hot, and the perfect cold weather lunch. Paired with grilled cheese fingers made a deliciously satisfying meal! As a bonus, there is NO cream in this tasty tomato soup recipe.

Thyme Kissed Tomato Soup with Grilled Cheese Fingers

Am I the last person in the world to pair a grilled cheese sandwich with tomato soup?? Maybe it was because I always pictured this combination with an icky canned version of soup. I avoided it like the plague. Plus, when I was a child I didn’t like my food touching. Soup was good. Grilled cheese sandwiches were good.  But a sandwich in my soup? No, thank you, ma’am!

Well, I’ve been missing out. This dreamy tomato soup was flavored with garlic, onions and a sprig of thyme. I must admit, it was amazing with a simple grilled cheese.

Creamy Soup Sans Cream

You’d never guess this thyme kissed tomato soup wasn’t loaded with cream. The secret is to use a blender to puree the smithereens out of the contents of your stock pot before serving.

Nearly silky smooth, it was nice to focus the calories on a thick layer of cheese in my sandwich. A gooey Muenster and a sharp cheddar melted together deliciously. An excellent pairing, I’d say! But use your favorite cheeses when you make your version.

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Thyme Kissed Tomato Soup

A Classic Tomato Soup flavored with thyme adapted from Fine Cooking.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Yield 8 servings

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large white onion, finely chopped
• 1 large clove garlic, minced
• 2 tablespoons flour (all purpose is fine, but I like using Wondra because it doesn't lump)
• 3 cups chicken broth
• 28-ounce can whole peeled plum tomatoes, puréed (include the juice)
• 1-1/2 teaspoons sugar
• 1 sprig fresh thyme
• Kosher salt and freshly ground black pepper
• Fresh thyme sprigs to garnish, optional
• Grilled cheese fingers (cut grilled cheese into 4 strips), to serve, optional

Instructions

1. In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.
2. In a large pan, heat the oil and butter until the butter melts. Add the onion and garlic and cook, until onions are soft, but not brown. Add the flour and stir to mix.
3. Add the broth, tomatoes, sugar, thyme, and about ¼ teaspoon of both salt and pepper. Bring to a simmer over medium-high heat stirring occasionally so the bottom does not burn. Reduce the heat to low, cover, and simmer for 40 minutes.
4. Remove the thyme sprig. Let cool a bit, then add to blender to puree in small batches. Reheat if needed to serve. Taste for seasonings and add salt and pepper if needed. Serve with a small sprig of thyme and grilled cheese fingers if desired.

Nutrition Information:

Yield:

8

Serving Size:

1 bowl
Amount Per Serving: Calories: 131 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 14mg Sodium: 511mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 2g Sugar: 6g Sugar Alcohols: 0g Protein: 3g