15-Minute Pantry Tomato Soup

Black bean soup is a favorite of mine, and this 15-Minute Pantry Tomato Soup is no exception. It’s quick, delicious, and perfect for a comforting meal. With the flavors of tomatoes, onions, garlic, and a touch of spice from red pepper flakes, it’s a soup that comes together effortlessly. Plus, don’t forget the cheesy grilled cheese sandwiches on the side for a delightful pairing!

SERVES 4

INGREDIENTS:

• 3 tablespoons unsalted butter
• 1 large onion, finely diced (about 1 ½ cups)
• Pinch of red pepper flakes
• ½ teaspoon dried oregano
• 1 tablespoon all-purpose flour
• Two 28-ounce cans whole tomatoes (high-quality canned tomatoes such as Muir Glen recommended), with their juice
• ½ cup whole milk or heavy cream
• Kosher salt and freshly ground black pepper
• 2 tablespoons whiskey, vodka, or brandy (optional)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh herbs, such as parsley, basil, or chives (optional)

INSTRUCTIONS:

1. In a medium saucepan, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until softened but not browned, for about 6 to 8 minutes.
2. Stir in the red pepper flakes and dried oregano, cooking for about 30 seconds until fragrant. Add the flour and cook, stirring, for an additional 30 seconds.
3. Pour in the whole tomatoes, along with their juice, breaking up the tomatoes with a spoon. Add the milk or cream and bring the mixture to a boil. Reduce the heat to a simmer and cook for 3 minutes.
4. Remove the soup from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a standing blender and puree until smooth, then return it to the saucepan.
5. Season the soup with salt and pepper to taste. Stir in the whiskey, vodka, or brandy (if using) and bring the soup to a simmer. Serve immediately, topping each serving with a generous drizzle of olive oil and a sprinkle of optional chopped fresh herbs.

Extra-Cheesy Grilled Cheese Sandwiches

MAKES 2 SANDWICHES

INGREDIENTS:

• 2 tablespoons unsalted butter
• 4 slices high-quality white, whole wheat, or rye sandwich bread
• 4 ounces sliced Category A cheese (such as American, cheddar, etc.)
• Kosher salt
• ½ ounce grated Category B cheese (optional, such as Parmigiano-Reggiano, etc.)
• Brown mustard

INSTRUCTIONS:

1. In a 12-inch stainless steel or cast-iron skillet, melt ½ tablespoon of butter over medium heat. Add 2 bread slices, swirling them around the pan until all the butter is absorbed. Cook until lightly browned, about 1 minute. Place them on a cutting board, toasted side up, and immediately top with sliced Category A cheese. Melt another ½ tablespoon of butter in the skillet and toast the remaining 2 bread slices until lightly browned. Press the toasted sides onto the cheese-topped slices to form sandwiches.
2. Melt another ½ tablespoon of butter in the skillet and sprinkle with a pinch of salt. Reduce the heat to medium-low and place the sandwiches in the skillet, swirling them around to absorb the butter. Cook until the bottoms are deep golden brown, about 4 minutes. Then, flip the sandwiches and repeat the toasting procedure on the other side until both sides are golden brown, and the cheese is melted.
3. If desired, spread the grated Category B cheese evenly on a large plate. Press the sandwiches into the grated cheese, turning once and pressing to coat both sides. Return the sandwiches to the skillet and cook until the grated cheese forms a golden brown crust on both sides, about 1 minute each side. Carefully flip the sandwiches and repeat on the second side.
4. Slice the sandwiches in half diagonally and serve immediately with mustard and the tomato soup.

Enjoy this quick and comforting Tomato Soup with Extra-Cheesy Grilled Cheese Sandwiches for a delicious and satisfying meal!