Origin of Tomato Soup and Grilled Cheese

Tomato soup and grilled cheese have been a beloved American comfort food pairing since the 1940s, when canned tomato soup became widely available and was often paired with buttered grilled cheese sandwiches. This casserole takes the best of both worlds and combines them into a single, spoonable dish.

What I Love About This Recipe

I love how crispy, cheesy bread pieces soak up the rich tomato soup, making every bite a perfect balance of crunch and creaminess. Plus, it’s easy to make in one dish, so there’s less cleanup while still delivering that iconic comfort food taste.

Also Read : Roasted Butternut Squash Salad

Tomato Soup and Grilled Cheese Casserole

Recipe by RecipeWikkiCourse: Recipes

Servings

10

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

342

kcal

Ingredients

• 2 tbsp olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 2 cups vegetable or chicken broth

• 1 tsp dried basil

• ½ tsp dried oregano

• 1 tsp sugar (optional, to balance acidity)

• ½ cup heavy cream (or milk for a lighter version)

• Salt and black pepper to taste

Directions

• Heat olive oil in a large oven-safe skillet or casserole dish over medium heat.
• Sauté onion and garlic until soft and fragrant (about 3-4 minutes).
• Add crushed tomatoes, broth, basil, oregano, sugar, salt, and pepper. Simmer for 15 minutes.
• Stir in heavy cream and simmer for 5 more minutes.
• Prepare the grilled cheese topping:
• Toss bread cubes with melted butter in a bowl.
• Spread the cubes evenly over the tomato soup.
• Sprinkle cheddar and mozzarella cheese over the bread.
• Preheat oven to 375°F (190°C).
• Bake for 15-20 minutes, or until the cheese is melted and golden brown.
• Serve: Let it cool slightly before serving. Garnish with fresh basil or parsley if desired.

Notes

• Make it extra crispy: Broil the casserole for the last 2-3 minutes to get an even crunchier top.
• 
  Want a richer soup? Add a little parmesan cheese to the soup base.
• Make it ahead: Prepare the soup base ahead of time and refrigerate. When ready to bake, add the bread and cheese topping and bake fresh.

Origin of the Dish

Shrimp soup has variations in many cuisines worldwide. In Asia, tom yum goong (Thai shrimp soup) is a spicy, tangy favorite. Latin America offers sopa de camarones, a rich shrimp soup often made with tomatoes and spices. Cajun-style shrimp bisque from Louisiana is another well-loved variation. This dish showcases the versatility of shrimp in global cooking.

Why It’s Loved

• Light yet satisfying, perfect for any season.
• Packed with bold, aromatic flavors.
• Customizable—can be made spicy, creamy, or brothy.
• A nutritious, protein-rich meal.

Also Read : Marinated Greek Chicken Kabobs

Shrimp Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

220

kcal

Ingredients

• 300g shrimp (peeled and deveined)

• 4 cups seafood or chicken broth

• 1 tbsp olive oil

• 1 small onion (chopped)

• 3 cloves garlic (minced)

• 1 medium tomato (chopped)

• 1 small carrot (sliced)

• ½ cup coconut milk (optional, for a creamy version)

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (optional, for heat)

• ½ tsp cumin

• ½ tsp salt

• ½ tsp black pepper

• 1 tbsp lime juice

• 1 tbsp chopped cilantro (for garnish)

Directions

• Sauté Aromatics – Heat olive oil in a pot. Add onions, garlic, and tomatoes. Cook until soft and fragrant.
• Add Broth & Spices – Pour in the broth and add carrots, paprika, cayenne, cumin, salt, and pepper. Let it simmer for 10 minutes.
• Cook the Shrimp – Add shrimp and cook for 3-4 minutes until pink and opaque.
• Finish the Soup – Stir in lime juice and coconut milk (if using). Let it simmer for another 2 minutes.
• Serve – Garnish with chopped cilantro and serve hot with rice or crusty bread.

Notes

• Swap coconut milk with heavy cream for a richer texture.
• For a spicier kick, add chili flakes or fresh chilies.

Origin of Tomato Soup

Tomato soup has been a staple in many cuisines, particularly in Italian and American cooking. Traditionally made with tomatoes, broth, and cream, this version incorporates cottage cheese for extra creaminess and protein, making it both comforting and nutritious.

What I Love About This Recipe

I love how this soup balances creamy and tangy flavors while offering a good source of protein. The cottage cheese melts into the soup, creating a velvety texture without the heaviness of cream. Plus, it’s super easy to prepare and pairs perfectly with crusty bread or a grilled cheese sandwich.

Also Read : Mexican Tinga (Tinga de Pollo)

Cottage Cheese Tomato Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

2

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

194

kcal

Ingredients

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 4 cups tomatoes, chopped (or 1 can crushed tomatoes)

• 2 cups vegetable or chicken broth

• 1 tsp dried basil (or 1 tbsp fresh basil, chopped)

• ½ tsp dried oregano

• ½ tsp red pepper flakes (optional)

• Salt and black pepper to taste

• 1 cup cottage cheese

• 1 tsp honey or sugar (optional, to balance acidity)

• ½ cup milk (optional, for extra creaminess)

• Fresh basil and black pepper for garnish

Directions

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and sauté until soft and translucent.
• Stir in garlic and cook for another 30 seconds.
• Add chopped tomatoes, broth, basil, oregano, red pepper flakes, salt, and black pepper.
• Bring to a boil, then reduce heat and simmer for 15-20 minutes until tomatoes break down.
• Blend the soup using an immersion blender or transfer to a blender until smooth.
• Stir in cottage cheese and blend again until fully incorporated and creamy.
• Add honey or sugar if needed to balance acidity.
• For extra creaminess, stir in milk and heat gently without boiling.
• Serve hot, garnished with fresh basil and black pepper.

Notes

• Texture Preference: If you like a chunkier soup, blend only half of the mixture and leave some tomato pieces

Origin of This Recipe

Harissa originates from Tunisia and is widely used across North African and Middle Eastern cuisine. Traditionally, it’s made with roasted red chilies, garlic, olive oil, and aromatic spices. When blended with sweet butternut squash, it a harmonious balance of heat and natural sweetness.

What I Love About This Recipe

• Deep, smoky flavors with a subtle heat.
• Velvety smooth texture that’s perfect for dipping bread.
• Nutritious and wholesome, packed with fiber, vitamins, and antioxidants.
• Easy to make ahead and freezes well for later.

Also Read : Best Chicken Salad

Harissa Butternut Squash Soup

Recipe by RecipeWikki

Servings

6

servings

Prep time

35

minutes

Cooking time

55

minutes

Calories

231

kcal

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed

• 1 tbsp olive oil

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 tbsp harissa paste (adjust to taste)

• ½ tsp ground cumin

• ½ tsp smoked paprika

• 4 cups vegetable broth

• ½ cup coconut milk or heavy cream

• Salt and black pepper, to taste

• Juice of ½ lemon

• Fresh cilantro or parsley, for garnish

• Toasted pumpkin seeds or croutons, for topping (optional)

Directions

• Heat olive oil in a large pot over medium heat.
• Add onions and garlic, sauté until soft and fragrant.
• Stir in harissa paste, cumin, and smoked paprika, cooking for 1 minute.
• Add butternut squash and season with salt and pepper.
• Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes until squash is tender.
• Blend the soup until smooth using an immersion blender or regular blender.
• Stir in coconut milk and adjust seasoning.
• Finish with lemon juice for brightness.
• Garnish with fresh herbs and toasted pumpkin seeds, then serve hot.

Notes

• For extra spice, add a pinch of red pepper flakes.
• For a smoky depth, roast the butternut squash before adding it to the soup.
• Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
• Pair with warm pita, naan, or crusty bread for a hearty meal.

Origin of French Onion Soup

French onion soup dates back to at least the 17th century, originating in France as a humble dish made by slow-cooking onions and combining them with broth. Over time, it became a gourmet staple, famous for its deep flavors and cheesy, crusty topping.

What I Love About This Recipe

I love that this “lazy” version cuts down on cooking time without sacrificing the rich, sweet-savory depth of traditional French onion soup. The use of store-bought broth and a few clever shortcuts means you can have a restaurant-quality soup on the table in under an hour!

Also Read : Peach Whiskey Sour

Lazy French Onion Soup

Recipe by RecipeWikki

Servings

6

servings

Prep time

15

minutes

Cooking time

2

hours 

10

minutes

Calories

556

kcal

Ingredients

• 3 large yellow onions, thinly sliced

• 3 tbsp butter

• 1 tbsp olive oil

• 1 tsp sugar

• 1 tsp salt

• ½ tsp black pepper

• 2 cloves garlic, minced

• ½ cup dry white wine (optional)

• 4 cups beef broth (or vegetable broth for a vegetarian version)

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme (or 1 tbsp fresh thyme)

• 1 baguette, sliced

• 1 ½ cups shredded Gruyère or Swiss cheese

Directions

• Heat butter and olive oil in a large pot over medium heat.
• Add sliced onions, sugar, salt, and pepper, then cook, stirring occasionally, until softened and caramelized (about 20-25 minutes).
• Stir in minced garlic and cook for 1 more minute.
• Pour in white wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
• Add beef broth, Worcestershire sauce, and thyme. Bring to a simmer and cook for another 10 minutes.
• While the soup simmers, preheat the oven to 400°F (200°C).
• Place baguette slices on a baking sheet and toast in the oven for about 5 minutes, until lightly crisp.
• Ladle the soup into oven-safe bowls, place toasted baguette slices on top, and sprinkle generously with shredded cheese.
• Broil for 3-4 minutes, or until the cheese is melted and bubbly.
• Serve hot and enjoy!

Notes

• Shortcut Tip: If you’re really short on time, caramelize the onions faster by adding a splash of balsamic vinegar.

New England vs. Manhattan Style

New England Clam Chowder is white and creamy, whereas Manhattan Clam Chowder has a tomato base with no cream.

The Essential Ingredients

Using canned clams is not only super easy, but it allows you to put a plentiful amount of clams in the chowder without spending a ton of money.

• The Clams: This recipe uses 3 (6.5 oz.) cans of chopped clams with their juices reserved, and an additional 8 oz. of clam juice. I use Bar Harbor Chopped Clams and Clam Juice for this recipe.
• The Potatoes: I use 1 ¼ lbs. of Yukon Gold potatoes because I love their creamy consistency. Red potatoes are also a great candidate because they hold up the best, but russet potatoes are the starchiest and more prone to falling apart.
• The Broth Base: The rich soup base utilizes 3 cups of half and half, 1 cup of chicken broth, and 1/3 cup of flour as a thickener.
• Flavor Enhancers: A dash of Worcestershire sauce adds umami, while 1 teaspoon of hot sauce (like Frank’s) enhances the flavor without making the broth spicy.

How to Make It

The longer this chowder simmers, the thicker it gets, so you can control the consistency with that in mind.

1. Cook the Bacon: Cook the bacon slowly over low heat, set aside to cool and chop, and reserve 2 tablespoons of the bacon drippings.
2. Sauté the Aromatics: Add the reserved bacon drippings and butter to the pot over medium heat, then soften the diced onions and celery for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings, and cook for 1 minute.
3. Build the Roux: Add the flour and cook for 2 minutes stirring continuously until the raw flour smell is gone.
4. Add the Liquids: Add the chicken broth and half and half in small splashes, stirring continuously. Stir in the chicken bouillon, bay leaf, additional 8 oz. clam juice, and the juice from the canned clams.
5. Simmer and Reduce: Bring to a gentle boil, reduce to a simmer, and cook partially covered for 20 minutes.
6. Cook the Potatoes: Add the peeled and diced potatoes to the broth and simmer until they are fork-tender, about 20-25 minutes.
7. Add Clams and Serve: Stir in the clams and let them heat through for 5 minutes, then remove the bay leaf. Garnish with parsley, chopped bacon, and freshly cracked pepper before serving.

Also Read : Healthy Orange Smoothie

New England Clam Chowder Recipe

Recipe by RecipesVilla

Servings

2

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

282

kcal

Ingredients

• 6 strips thick-cut bacon, can sub salt pork

• 2 tablespoons butter

• 1 medium yellow onion, diced

• 2 ribs celery, diced

• 3 cloves garlic, minced

• 1 teaspoon hot sauce, or ½ tsp tabasco sauce

• 1 teaspoon Worcestershire sauce

• 1/3 cup flour

• 1 cup chicken broth

• 3 cups Half and Half

• 8 oz. clam juice

• 1 chicken bouillon cube

• 1 bay leaf

• 1 ¼ lbs. potatoes

• 3 (6.5 oz. cans) chopped clams, juices reserved

• Fresh parsley & Freshly cracked pepper, for serving

• ½ teaspoon EACH: dried oregano, dried parsley

• ¼ teaspoon EACH: dried thyme, salt

• 1/8 teaspoon EACH: smoked paprika, pepper

Directions

• Cook the bacon in a 4.5-quart soup pot slowly over low heat. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.
• Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the broth.
• Add reserved bacon drippings and butter to the pot over medium heat and use a silicone spatula to clean the bottom and sides of the pot. Add the diced onions and celery, toss to coat, and soften for 5-6 minutes.
• Add the garlic, hot sauce, Worcestershire sauce, and seasonings, then cook for 1 minute. Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.
• Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
• Stir in the chicken bouillon, add the bay leaf, and stir in the additional 8 oz. clam juice. Add the juice from the canned clams to the chowder, but don’t add the clams yet.
• Bring the chowder to a gentle boil, then reduce to a simmer so that it is just gently bubbling. Simmer for 20 minutes, partially covered, stirring occasionally.
• Peel and dice the potatoes, add them to the broth, and bring back to a very gentle bubble. Let the potatoes cook through for 20-25 minutes, until fork tender, then reduce heat to low.
• Stir in the clams and let them heat through for about 5 minutes. Remove bay leaf.
• Ladle chowder into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, and chopped bacon.

Notes

• Using Fresh Clams: 1 heaping cup of chopped fresh clams can be used in this recipe along with 1.5 cups of clam juice. Make sure the clams are cleaned and steamed prior to chopping.
• Storage: Store in an airtight container and refrigerate for up to 3-5 days. The flour in this dish helps it maintain its original consistency a little bit better when reheated.

To create this savory delight, start by sautéing fresh carrots in a touch of butter or olive oil until they become tender and release their natural sweetness. Then, add aromatic spices like cumin and ginger, which lend a warm and comforting aroma. Simmer the carrots in vegetable broth until they reach a soft, creamy consistency.

Also Read: Roast mushroom gnocchi

Creamy carrot soup for veg lover’s

Recipe by RecipesVillaCourse: DrinksCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

417

kcal

Make a comforting starter or lunch in no time with our easy creamy carrot soup, topped with garlicky seeded croutons. Quick and simple, it takes just 30 minutes to make.

Ingredients

• 1½ tbsp oil

• 1 onion, sliced

• 1 celery stick, sliced

• 3 garlic cloves, 2 crushed and 1 left whole

• 1 kg carrots, thinly sliced

• 1.5 litre hot veg or chicken stock

• ½ small bunch of thyme

• 2 thick slices sourdough

• 1 tbsp mixed seeds

• 1 tbsp chopped parsley

• 1½ tbsp double cream, plus extra to serve (optional)

Directions

• Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
• Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
• Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.

Origin of Creamy Tomato Bean Soup

Tomato soup has long been a staple in various cuisines, from Italian bisques to American classics. Adding beans to the mix enhances its nutritional value, making it a hearty dish inspired by Mediterranean and Latin American traditions where beans are often used to add protein and fiber to meals.

What I Love About This Recipe

I love how this soup is both creamy and hearty, making it a satisfying meal on its own. The beans add texture and protein, while the tomatoes bring a rich depth of flavor. It’s also incredibly easy to make and perfect for meal prepping.

Also Read : Passion Fruit Fizz Martini

Creamy Tomato Bean Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

235

kcal

Ingredients

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (14 oz) diced tomatoes

• 1 can (15 oz) white beans (cannellini or navy beans), drained and rinsed

• 2 cups vegetable broth

• ½ cup heavy cream or coconut milk (for a dairy-free option)

• 1 tsp dried basil

• ½ tsp dried oregano

• ½ tsp smoked paprika (optional)

• Salt and pepper, to taste

• Fresh basil or parsley, for garnish

Directions

• Heat olive oil in a pot over medium heat.
• Add onions and sauté until soft, about 3-4 minutes.
• Stir in garlic and cook for another 30 seconds.
• Add diced tomatoes, white beans, and vegetable broth.
• Bring to a simmer and let cook for 10-15 minutes, allowing flavors to meld.
• Use an immersion blender to puree the soup until smooth (or blend in batches using a blender).
• Stir in heavy cream (or coconut milk), dried basil, oregano, smoked paprika, salt, and pepper.
• Simmer for another 5 minutes, then taste and adjust seasoning if needed.
• Serve hot, garnished with fresh basil or parsley.

Notes

• Vegan Version: Use coconut milk instead of heavy cream and ensure your broth is plant-based.