This simple Thyme Kissed Tomato Soup was 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 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!
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More Soup Recipes You’ll Love:
- Cajun 15 Bean Soup with Turkey and Andouille Sausage from Melissa’s Southern Style Kitchen
- Chicken Matzoh Ball Soup AKA Jewish Penicillin from That Skinny Chick Can Bake
- Easy Hamburger Soup from Spend with Pennies
- White Chicken Chili from That Skinny Chick Can Bake
- Instant Pot French Onion Soup from Well Plated
Thyme Kissed Tomato Soup
A Classic Tomato Soup flavored with thyme adapted from Fine Cooking.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- 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
- 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.
- 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.
- 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.
- 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.
Sunday Supper Grilled Cheese and Soup Pairings
- Beef Patty Melts with Mushroom Stroganoff Soup by Palatable Pastime
- Chicken Parmesan Grilled Cheese with Chicken Vegetable Soup by Cindy’s Recipes and Writings
- Chilled Peach Soup with Parmesan Toast by Pies and Plots
- Creamy Tomato-Basil Bisque with Garlicky Grilled Cheese Croutons by The Weekend Gourmet
- Mushroom Grilled Cheese with French Onion Soup by Sunday Supper Movement
- Red Pozole with Chicken and Cheesy Tex-Mex Quesadillas by Positively Stacey
- Thyme Kissed Tomato Soup with Grilled Cheese Fingers by That Skinny Chick Can Bake
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.