Creamy tomato soup and grilled cheese sandwiches
Prep time
Cook time
Total time
Easy, creamy tomato soup with the ultimate grilled cheese sandwiches.
Recipe type: Soup and Sandwiches
Serves: 6
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 small carrots, finely diced
  • 2 stalks celery, finely diced
  • 1 small red pepper, finely diced
  • 2 cups chicken stock
  • 1 cup water
  • 1 can (796 mL/28 fl oz) whole tomatoes, undrained
  • ½ teaspoon freshly ground black pepper
  • 125 g (1/2 of 250g block) Philadelphia Cream Cheese, cubed
  • ¼ cup chopped fresh basil
  • For the grilled cheese sandwiches:
  • 4 slices white bread (I like to use something a little robust like a country loaf)
  • Enough cheese for 2 sandwiches (sliced or grated, however you prefer)
  • 4 tablespoons butter, softened to spreadable
  1. Heat the oil in a large saucepan on medium-high heat.
  2. Add onions, carrots, celery and red pepper.
  3. Cook for approximately 5 minutes.
  4. Stir in the chicken stock and water, bring to the boil then cover.
  5. Simmer for approximately 8 minutes or until the vegetables are tender.
Add tomatoes and pepper and stir.
  6. Return to boil, then simmer for 5 minutes.
  7. Remove from the heat and stir in the cream cheese.
  8. Use an immersion blender to blend the soup until smooth.
  9. Return to a low heat and cover, keeping warm while you prepare the grilled cheese sandwiches.
  10. To make the sandwiches:
  11. Place a heavy skillet over medium-high heat.
  12. Spread outside of each slice of bread with butter.
  13. Fill the sandwiches with the cheese.
Cook in the skillet on medium heat for about 3 minutes on each side or until golden brown on both sides.
  14. Sprinkle the soup with the basil.
  15. Serve the soup and the sandwiches immediately.
Recipe by eat. live. travel. write. at