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Author:
myvegetarianroots
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Ooey Gooey Chutney Grilled Cheese & Creamy Tomato Soup with Hidden Protein
This recipe combines a classic comfort food duo: a rich, creamy tomato soup with a protein boost, and a deliciously ooey gooey grilled cheese sandwich featuring a hint of sweet and savory chutney. Perfect for a cold day, this protein-packed vegetarian meal is quick to prepare and deeply satisfying. The soup is blended until silky smooth, and the grilled cheese is toasted to golden perfection with melted cheese and a unique chutney twist.
#tomato soup
#grilled cheese
#comfort food
#vegetarian
#quick dinner
#easy meal
#winter food
#protein packed
#chutney
#lunch
#dinner
Full Spread
Recipe Information
10m
Prep Time
30m
Cook Time
40m
Total Time
2
Servings
Easy
American Comfort
English
Nutrition (per serving)
700
Calories
40g
Protein
65g
Carbs
60g
Fat
Gooey Grilled Cheese Close-up
Ingredients
Servings: 2
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Perfectly Grilled Sandwich
Instructions
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- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sautรฉ until softened and translucent, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant.5m
Preview5mPreviewIn a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sautรฉ until softened and translucent, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant. - Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15 minutes to allow the flavors to meld.15m
Preview15mPreviewPour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15 minutes to allow the flavors to meld. - Carefully transfer the hot soup to a blender. If using, add the unflavored protein powder. Blend until the soup is completely smooth and creamy. Be cautious when blending hot liquids, only fill the blender halfway and secure the lid with a towel.3m
Preview3mPreviewCarefully transfer the hot soup to a blender. If using, add the unflavored protein powder. Blend until the soup is completely smooth and creamy. Be cautious when blending hot liquids, only fill the blender halfway and secure the lid with a towel. - Pour the blended soup back into the pot. Stir in the heavy cream (or milk) and heat gently over low heat until warmed through, but do not boil. Season with salt and black pepper to taste.3m
Preview3mPreviewPour the blended soup back into the pot. Stir in the heavy cream (or milk) and heat gently over low heat until warmed through, but do not boil. Season with salt and black pepper to taste. - While the soup is simmering or after finishing it, prepare the grilled cheese. Butter one side of each of the four bread slices.1m
Preview1mPreviewWhile the soup is simmering or after finishing it, prepare the grilled cheese. Butter one side of each of the four bread slices. - On the unbuttered side of two bread slices, spread approximately 1 tablespoon of mango chutney on each. Layer cheddar and provolone cheese slices on top of the chutney. Place the remaining two bread slices (unbuttered side down) on top of the cheese to form two sandwiches. Butter the top side of each sandwich.2m
Preview2mPreviewOn the unbuttered side of two bread slices, spread approximately 1 tablespoon of mango chutney on each. Layer cheddar and provolone cheese slices on top of the chutney. Place the remaining two bread slices (unbuttered side down) on top of the cheese to form two sandwiches. Butter the top side of each sandwich. - Heat a large skillet or griddle over medium heat. Place the buttered sandwiches, butter-side down, onto the hot pan. Grill for 3-4 minutes until the bread is golden brown and the cheese starts to melt.4m
Preview4mPreviewHeat a large skillet or griddle over medium heat. Place the buttered sandwiches, butter-side down, onto the hot pan. Grill for 3-4 minutes until the bread is golden brown and the cheese starts to melt. - Flip the sandwiches and grill for another 3-4 minutes on the second side, until golden brown and the cheese is completely melted and gooey.4m
Preview4mPreviewFlip the sandwiches and grill for another 3-4 minutes on the second side, until golden brown and the cheese is completely melted and gooey. - Remove the grilled cheese from the pan and cut each sandwich in half. Ladle the hot tomato soup into bowls. Garnish the soup with fresh basil, if desired. Serve the grilled cheese and soup immediately.1mPreview1mPreviewRemove the grilled cheese from the pan and cut each sandwich in half. Ladle the hot tomato soup into bowls. Garnish the soup with fresh basil, if desired. Serve the grilled cheese and soup immediately.
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