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Tomato Soup and Grilled Cheese Sandwiches

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Tomato Soup and Grilled Cheese Sandwiches

5 from 1 vote
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Course: Lunch
Cuisine: American
Keyword: grilled cheese, sandwiches, tomato soup, vegetarian
Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes
Servings: 8 servings
Calories: 517kcal



  • 3 cup water
  • 3 teaspoon salt
  • 1 tablespoon yeast, active dry
  • 2 cup flour, whole wheat
  • 4 1/2 cup flour, all-purpose


  • 1 clove garlic
  • 1 medium onion
  • 14 1/2 ounce diced tomatoes, canned
  • 1 cup sun-dried tomatoes
  • 15 ounce tomato sauce
  • 6 ounce tomato paste, canned
  • 4 cup chicken broth, low-sodium
  • 1 teaspoon salt


  • 4 ounce provolone cheese
  • 1 none cooking spray


  • Mix together all bread ingredients in a very large bowl, JUST UNTIL MOISTENED. Do NOT over-mix!
  • Cover loosely with saran wrap and let set for 2 hours.
  • After 2 hours, shape dough into 4 grapefruit-sized balls. Place on a cookie sheet (sprinkled with corn meal to prevent sticking), and let rise another 40 minutes.
  • Put a pan on the bottom rack of the oven and a baking stone on the middle rack (if you have one; if not just use a cookie sheet). Preheat oven to 450° F (with pans inside).
  • Slide loaves onto hot baking stone, then pour some water into pan on the bottom. Quickly close the oven, trapping the steam inside, and bake the bread for 20-30 minutes or until brown on top.
  • While the bread is cooking, mince garlic and chop onion.
  • In a large pot, sauté garlic and onion for 5 minutes or until tender.
  • Add remaining soup ingredients to the pot, bring to a boil, and then reduce heat and simmer for 30 minutes.
  • Allow soup to cool, then carefully pour into a blender, blending until the desired consistency is reached (or use an immersion blender if you have one). Pour back into the pot and reheat until warmed through.
  • Cut 8 thin slices of bread from the fresh loaves and add provolone, forming 4 sandwiches.
  • Spray the outsides of each sandwich with cooking spray, and heat in a skillet over medium until cheese is melted, flipping 1/2 way through cooking to crisp both sides.
  • Serve each grilled cheese sandwich alongside a bowl of soup.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 517kcal | Carbohydrates: 97g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1690mg | Fiber: 10g | Sugar: 13g

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