Tomato soup with grilled cheese is one of my all-time favorite food combinations. It’s so cozy and comforting any time of year, but especially in the fall. If you’re going to make tomato soup from scratch, you usually need the best summer tomatoes you can find, but this recipe uses canned tomatoes. That means you can make this soup all fall and winter long and it will taste just as good!
For the days that I don’t want to take the extra step of making grilled cheese, or maybe I want to have my soup with cornbread or my favorite honey butter beer bread from the Half Baked Harvest cookbook, this soup is perfect. Tomato soup is delicious, but without protein in it I find myself feeling hungry again soon after. Adding white beans to this soup, as well as some diced tomatoes, keep the soup chunky and hearty as well as more filling with the protein addition.
Of course, this soup is seasoned with classic Italian flavors like oregano and basil. I used dried spices because I really wanted this soup to be something you can enjoy even after your fresh garden herbs have gone into hibernation. It’s filling and delicious all by itself, but you can always dunk grilled cheese, a hunk of crusty bread, or any of your other favorite carbohydrates in it. Even garlic bread would be a delicous pairing with it!
We have soup once a week all fall and winter long, and this soup is going to be in the rotation frequently. So easy, flavorful, and perfect for Meatless Monday, I’m sure that we’ll enjoy it time and time again and I hope that you do too!
- 2 tbsp. olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 28 oz. can crushed tomatoes
- 28 oz. can diced tomatoes
- 2 cans white beans (great northern or navy beans are perfect)
- 2 cups vegetable broth
- 1 tsp. salt + more to taste
- ¼ tsp. freshly ground black pepper
- 2 tsp. dried basil
- 2 tsp. dried oregano
- ½ tsp. ground dried thyme
- Heat olive oil in a large pot. Add onion and garlic and saute until tender.
- Add both cans of tomatoes, white beans, broth, salt, pepper, basil, oregano, and thyme.
- Bring to a simmer for 20 minutes.
- Taste and add more seasonings as desired.
- Serve with grilled cheese, cornbread, garlic bread, or your other favorite bread for dunking!
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