When I was much younger the best part of a rainy/snowy day was the excuse to cook up a grilled cheese sandwich with a bowl of cream of tomato soup.  I don’t think I’ll ever be too old for that meal.  Ok, I might be a little too old to eat the campbell’s and kraft singles garbage.

My grilled cheeses have become exponentially more delicious since I bought the fabulous Grilled Cheese, Please! cookbook to class up the grilled cheeses around here.  And I recently put some work into creating an amazing, and healthy-ish, non-canned creamy tomato soup with a little help from here and here.

It’s pretty much the best thing to go with any of the fancy grilled cheese recipes.

Creamy Tomato Soup

  • 2 26 oz (Pomi) Strained Fresh Tomatoes
  • 3 Stalks Celery, Diced
  • 3 Medium Carrots, Diced
  • 1/2 yellow onion, diced
  • 2 TBS Sugar
  • 4 Cloves Garlic, minced
  • 4 Cups chicken broth
  • 2 TBS Butter
  • 1/4 cup chopped fresh basil leaves
  • 1/2 cup heavy cream


Melt butter in a large pot, sauté celery and onions until translucent.  Add carrots and garlic.  Stir to coat.  Add broth, basil, and bring to a boil.


Remove vegetables & basil leaves with a slotted spoon and add to food processor.  Process in batches and then add back to broth.


Add tomatoes to the pot, stir.  Add 1-2 TBS sugar (taste for preference, you are trying to get rid of the acidic taste).  Bring to simmer.  Salt & Pepper.


Stir in cream and heat through.


Serve with your favorite grilled cheese sandwich! (mine is the Jalapeño Popper Grilled Cheese on page 96)

I’m linking this recipe up here