Chunky Tomato Soup with Grilled Cheese
There's nothing quite like the comforting hug of tomato soup on a chilly day. We've taken this classic up a notch by pairing it with crispy, melty grilled cheese made on hearty ciabatta bread and using chunky marinara for a richer, more rustic flavor. This cozy combo is perfect for lunch, dinner, or anytime you need a little indulgent comfort.
Grilled Cheese Ingredients
- 2 slices ciabatta bread
- 2 slices mozzarella cheese
- 2–3 slices prosciutto
- 2 tablespoons unsalted butter, room temperature
Chunky Tomato Soup Ingredients
- 1 jar The Curvy Italian Chunky Marinara
- 1 cup heavy cream
- 2 cups vegetable stock
- Salt and pepper, to taste
Instructions
- Layer mozzarella, and prosciutto between the ciabatta slices. Spread butter evenly on the outside of both slices.
- Heat a medium skillet over medium-high heat. Cook the sandwich 3–4 minutes per side, until golden brown and the cheese is melted. Remove from heat and set aside.
- In a blender, combine chunky marinara, heavy cream, and vegetable stock. Blend slightly to smooth while leaving some chunks for texture.
- Transfer the blended soup to a medium saucepan and simmer over medium heat until warmed through. Season with salt and pepper to taste.
- Ladle soup into bowls and serve alongside the prosciutto ciabatta grilled cheese. Tear or dip the sandwich as desired.
- Optional: Garnish the soup with fresh basil, grated Parmesan, or a drizzle of olive oil.