What is more American and comforting – especially on a cold winter’s day – then tomato soup and grilled cheese sandwiches? But this is no ordinary tomato soup. It starts by making my stellar marinara sauce (so actually it’s 2 recipes in one) then liquifying it with broth, and bringing the flavor and texture over the top by adding a dollop of herbed sour cream. Of course you can use yogurt instead if you like.

Serve it with a basic grilled cheese, or you can make the sandwich fancy by adding bacon, avocado or any number of other ingredients but I like to keep my sandwich simple in this case so I can dip it in my soup!

Add a mixed green salad and this becomes a quick, satisfying, nourishing meal that everyone (especially kids) will love!

Ingredients for the Soup

(serves 4 to 6 )

1 28 oz (793.8 g) can of crushed tomatoes

2 cups (473.1 ml) chicken broth (or as much as you like to reach preferred consistency)

1 medium garlic clove – finely chopped

3 tablespoons (44.3 ml) olive oil – or just enough to lightly cover the bottom of the pan

1/2 cup (113.4 g) sour cream (or yogurt)

1 large sprig of parsley or basil (stems included)

Chopped herbs: parley, basil, oregano, thyme (or any chopped fresh or dry herb) to taste


Place a medium saucepan over medium heat, add oil and heat until hot but not smoking

Add garlic and cook for about 30 seconds or just until the garlic begins to color

Immediately follow with the tomatoes. Have your tomatoes ready to go or else the garlic will burn quickly. If it does…don’t worry, just start again.

Add the sprig of basil or parsley and cook the tomatoes for about 30 minutes or until the raw tomato taste is gone.

Remove the herb from the soup. (This is why we leave it whole because when it cooks it get all brown and slimy, right? Now you’ve infused the flavor into the sauce but can remove it).

Add the broth until you reach the desired consistency and set aside to keep warm.

In the meantime mix your chopped herbs with the sour cream or yogurt; make the grilled cheese sandwiches using your favorite sliced  bread, add a dollop of the sour cream mixture to each bowl of soup and serve immediately.


Make this for dinner tonight. Take a photo and post it on my Facebook Page

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  1. Irma February 26, 2015 at 10:58 pm - Reply

    Looks yummy-I love colorful soups,Lycopene is a fantastic anti-oxidant that we all should include in our diet often.Thanks for sharing Chef Silvia.

  2. Paska February 27, 2015 at 1:12 pm - Reply

    Looking forward to making it soon. Would you consider adding a print button.

    • chefsilvia February 27, 2015 at 5:54 pm - Reply

      Yes. That’s a great idea. Just have to figure out how to do it. Thanks Paska!

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