Tomato soup with ham and cheese sandwiches


  • 1 onion, small dice
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoon butter, divided
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 28 oz can fire roasted tomatoes
  • 3 cups chicken stock
  • 1/2 cup heavy cream
  • 8 slices of good quality white bread
  • 8 slices black forrest ham
  • 4 slices cheddar cheese


  1. Preheat oven to 400 F.
  2. Heat the oil and 1 tablespoon butter in a large pot over medium heat. Add the onions and sauté until golden brown, about 8 minutes; stirring so they don’t burn. Add the garlic and cook an additional minute.
  3. Add the tomatoes and stock. Bring to a boil; reduce to a simmer; cover.
  4. In the meantime make the sandwiches. Spread the remaining butter on one side of each piece of bread. Use more butter if necessary.
  5. Place one piece of cheese and 2 slices of ham in-between each sandwich keeping the butter ends on the outside (grilled cheese style).
  6. Place each sandwich on a baking tray and heat in the oven for 5 minutes; flip all the sandwiches and cook for an additional 5 minutes.
  7. Remove the soup from the heat. When it’s slightly cooled puree the soup with a blender or stick blender. Stir in the cream and add salt and pepper.


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