Ingredients
For the Soup:
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon Calabrian chili paste (adjust to taste)
1 can (28 oz / 800 g) crushed tomatoes
1 cup vegetable or chicken broth
1/2 cup heavy cream or coconut cream
Salt and black pepper, to taste
1/2 teaspoon sugar (optional, to balance acidity)
Fresh basil, chopped, for garnish
For the Grilled Cheese:
4 slices bread of choice
4 slices cheese (cheddar, mozzarella, or a mix)
1 tablespoon butter, softened
Instructions
1. Make the Soup
-
Heat olive oil in a medium saucepan over medium heat.
-
Sauté onion until translucent, about 3–4 minutes.
-
Add garlic and Calabrian chili paste; cook 30 seconds until fragrant.
-
Stir in crushed tomatoes and broth. Simmer 10 minutes.
-
Reduce heat and stir in cream. Season with salt, pepper, and sugar if needed.
-
Blend with an immersion blender until smooth, or leave slightly chunky for texture.
2. Make the Grilled Cheese
-
Heat a skillet over medium heat.
-
Butter one side of each bread slice.
-
Place cheese between unbuttered sides of bread to make sandwiches.
-
Grill 3–4 minutes per side until golden brown and cheese is melted.
3. Serve
-
Pour soup into bowls, garnish with fresh basil.
-
Serve alongside grilled cheese sandwiches for dipping.
Notes
Adjust heat: Use more or less Calabrian chili paste depending on your spice tolerance.
Dairy-free option: Use coconut cream and dairy-free cheese.
Extra flavor: Add a splash of white wine while cooking the onions or a pinch of smoked paprika.
Meal prep: Soup can be made in advance; reheat gently. Grilled cheese is best fresh.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 450