Roasted Tomato Soup with Grilled Cheese (High Protein)
I remember the days my mom would make me those Progresso or Campbell tomato soups with the most incredible grilled cheese sandwich. I wanted to recreate these fond childhood memories but with a homemade version of my own. Here’s my higher protein take on a childhood favorite that is perfect for colder weather. Instead of using a traditional stock, I decided to add bone broth to thin out the soup. Not only does it add a depth of flavor, but it also provides 5-10 grams of protein per serving (depending on how hungry you are!)
I also made an elevated twist to your classic grilled cheese sandwich by incorporating some Autumm/European flavors - sliced apples, a drizzle of honey, and slices of prosciutto ham. This was definitely a crowd favorite that pairs really nicely with a hearty bowl of tomato soup
High Protein Roasted Tomato Soup with Grilled Cheese
Ingredients
Instructions
- Preheat oven to 425 F
- Wash and prepare produce
- Place quartered tomatoes, whole garlic cloves, carrot, and celery on baking sheet
- Drizzle generously with olive oil over veggies and season with salt and pepper
- Place in oven for 20 minutes until roasted
- While tomatoes and veggies roast, place sliced onions in a large pot over medium low heat
- Add drizzle of olive oil and stir occasionally until onions are caramelized & golden brown (about 15 minutes)
- After roasting, add roasted vegetables and caramelized onions into a blender or food processor. You can also use an immersion blender with roasted veggies in a large pot. Blend until smooth
- Add basil and blend again until smooth. Feel free to add more basil to your taste
- In a large pot on medium heat, add blended mixture, bone broth, and oregano. Bring to a low boil, then reduce heat to low and simmer for about 10 minutes.
- Season generously with salt. Add pepper and/or more oregano to taste.
- Cover on low heat to keep warm
- Brush bread slices with butter
- On a medium pan, toast buttered sides bread, adding cheese to the open faced sides
- Layer apple slices, honey, chili flakes, and 1 1/2 slices of prosciutto to one slice of bread. Top your sandwich with the empty slice of bread
- Flip sandwich occasionally until both sides are perfectly golden brown and crusted
- Repeat process for remaining sandwiches
- Ladle soup into into bowls and garnish with thinly sliced basil
- Cut grilled cheese in half and plate next to soup
- Enjoy!
