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White Bean Tomato Soup with Grilled Cheese
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • immersion blender
  • skillet

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 8 slices sandwich bread
  • 8 slices cheddar cheese
  • 2 tablespoons butter

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the white beans, crushed tomatoes, vegetable broth, and oregano. Season with salt and pepper.
  • Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
  • Use an immersion blender to puree the soup until mostly smooth, leaving a few beans for texture. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.
  • While the soup simmers, heat a skillet over medium heat. Butter one side of each bread slice.
  • Place 4 bread slices butter-side down in the skillet. Top each with 2 cheese slices and another bread slice, butter-side up.
  • Cook the sandwiches until golden on both sides and the cheese melts, about 3 minutes per side. Slice and serve with the soup.

Notes

Mash a few beans against the side of the pot before blending if you want a thicker soup without extra ingredients. Use any sliced cheese you have on hand for the sandwiches, and store leftovers in the fridge for up to three days, reheating the soup gently with a splash of broth to loosen it.
Course: Soup
Cuisine: American
Equipment: Large pot, immersion blender, skillet