Creole Tomato Soup Grilled Cheese (Printable Version)

Zesty Creole tomato soup paired with melty grilled cheese sandwiches, perfect for a comforting meal.

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01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and bell pepper. Sauté for 5–7 minutes until softened.

02 - Add garlic, paprika, thyme, oregano, cayenne, black pepper, and salt. Cook for 1 minute until fragrant.

03 - Stir in crushed tomatoes, vegetable broth, sugar, bay leaves, and Worcestershire sauce. Bring to a simmer.

04 - Reduce heat, cover, and simmer for 20 minutes, stirring occasionally.

05 - Remove bay leaves. Blend soup with an immersion blender until smooth or leave slightly chunky if preferred.

06 - Stir in cream, fresh parsley, and lemon juice. Adjust seasoning to taste. Keep warm.

07 - Butter one side of each bread slice. Place cheddar and Swiss cheese between two slices, buttered sides out.

08 - Heat a skillet over medium heat. Grill sandwiches 2–3 minutes per side until golden brown and cheese is melted.

09 - Cut sandwiches in halves or quarters. Ladle soup into bowls, garnish with parsley, and serve with grilled cheese on the side.

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The smoky paprika and gentle heat transform ordinary tomato soup into something extraordinary
That first dunk of crispy grilled cheese into the velvety soup is pure comfort magic

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Blending hot soup requires caution, always vent your blender or use an immersion blender
The soup improves after sitting, so make it ahead and reheat gently

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