Easy Tomato Soup and Grilled CHEESE

When I was increasing up, my most loved lunch was a grilled cheese sandwich created with Surprise Bread and Campbell’s tomato soup. I adored it.

I really like this creative twist on my preferred childhood tomato soup and grilled cheese lunch because not only is it super simple to make, it also preferences incredible and is ketogenic!

For the Grilled CHEESE, I utilized Halloumi cheese! This cheese is a a little rubbery and organization cheese that is mouth watering but on the salty facet. It has a distinctive high-quality: you can grill or fry it! When heated, Halloumi receives creamy, and the saltiness declines into a strong savory morsel. It serves as the ideal “grilled cheese sandwich” without having the bread! Click on Right here to find!  

We employed THIS mini chaffle maker to make the Grilled CHEESE! YUM!

This child basic recipe can be uncovered in my guide Brief and Easy Ketogenic Recipes!

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My son aided me make a YouTube online video of this tasty and effortless Tomato Soup and Grilled Cheese!


Uncomplicated Tomato Soup and Grilled CHEESE


  • SOUP:
  • 1 tablespoon unsalted butter or coconut oil
  • ¼ cup finely chopped onions
  • 1 teaspoon finely chopped garlic, or cloves from ½ head roasted garlic
  • 1 cup chicken bone broth (I applied Kettle & Hearth brand name)
  • 4 ounces (½ cup) cream cheese, softened (Kite Hill manufacturer if dairy cost-free)
  • 1 (14½-ounce) can diced tomatoes, or 1 big tomato, diced (with juices)
  • 1½ cups tomato sauce
  • 2 teaspoons dried basil
  • ¼ teaspoon stevia glycerite (or to taste)
  • ¼ teaspoon refreshing floor black pepper
  • ½ pound Halloumi cheese
  • IF Wanted: 1 tablespoon MCT oil or melted unsalted butter
  • ¼ cup sour product or crème fraîche
  • 12 fresh basil leaves
  1. To make the soup: Warmth the butter in a large saucepan in excess of medium warmth. Incorporate the onions and garlic and cook dinner until finally delicate, about 4 minutes,
  2. stirring often.
  3. Whisk in the broth, softened cream cheese, tomatoes (like juices), tomato sauce, basil, stevia, and pepper. Simmer for 5 minutes, stirring occasionally do not allow for it to appear to a boil.
  4. Take away the pan from the heat and puree the soup with an immersion blender until smooth. Return the pan to lower heat and cover to preserve heat even though you make the grilled cheese.
  5. Preheat a skillet, grill pan, CHAFFLE WAFFLE MAKER or panini maker to medium-superior heat. Slice the chunk of cheese into ¼-inch-thick slices. Brush each and every aspect with the oil. Spot in the warm skillet, grill pan, or panini maker and
  6. cook dinner for 3 minutes per aspect, or right up until golden brown (and with grill marks if utilizing a grill pan or panini maker).
  7. Clear away the cheese slices from the pan or panini maker and provide with the tomato soup. Garnish just about every bowl of soup with a tablespoon of bitter product and a couple of basil leaves, if sought after.

Nutritional Info (for every serving)
unwanted fat



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