A bowl of tomato basil soup and a cornbread waffle grilled cheese is the perfect comforting meal. Warm, buttery cornbread waffles are stuffed with cheese and served with the creamiest tomato soup.

The temperatures are low, I can see my breath and the moment I step outside I can feel the cold in my chest. Fall came and went, and now winter has completely taken over. That means it’s time for me to gorge myself on all the comfort food I can stuff into my face.

Whenever I think about a warm grilled cheese sandwich with a side of tomato soup, a wave of comfort washes over me.

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Fortunately I feel like I’ve finally outgrown the canned soup that I used to solely rely on to get me through the cheap meals I would slam down in my early college days. After being in Italy for as long as I was, I grew to seriously appreciate tomatoes. The tomatoes out there were just so deep and full of incredible flavor.

That’s honestly why I seek out the best tomatoes possible to use in my kitchen. If you buy only the highest quality of Italian tomatoes, you can actually taste the difference. It makes this creamy tomato and basil soup the most delicious, rich soup to indulge in with a thick and cheese cornbread waffle grilled cheese.

The melted cheese gets in all the nooks and crannies of the sandwich and the rich, acidic tomatoes burst with flavor in every bite. That’s why the soup recipe is so dang simple – you don’t need a ton of spices to cover any tin can type taste from these tomatoes. It’s nothing but rich, smooth deliciousness.

Step by Step Guide to Making Tomato Soup with Cornbread Grilled Cheese Waffles

1. Prepare Tomato Soup:

   • Heat olive oil in a large saucepan over medium-high heat.
   • Add onion and cook until browned (3-5 minutes).
   • Stir in basil, oregano, garlic powder, salt, pepper, red pepper flakes, Pomi chopped tomatoes, Pomi strained tomatoes, and chicken broth.
   • Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes.
   • Remove from heat, puree in a blender until smooth.
   • Stir in heavy cream, and keep warm.

2. ---

   Make Cornbread Waffles:

   • In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt.
   • Add milk, vegetable oil, and eggs, stirring until smooth.
   • Preheat and grease a waffle iron. Cook the batter until golden brown.

3. ---

   Create Grilled Cheese Sandwiches:

   • Place 1/2 cup of each cheese between two cornbread waffles to form a sandwich.
   • Cook in an oiled skillet over medium-high heat until golden brown and cheese is melted (2-3 minutes per side).
   • Cut into quarters and repeat for the second set of waffles.

4. ---

   Serve:

   • Serve one bowl of tomato soup with two quarters of each cornbread grilled cheese.
   • Garnish with fresh chopped basil if desired.

Recipe Notes:

• Adjust the amount of red pepper flakes according to your heat preference.
• Pureeing the soup in batches can help achieve a smoother consistency.
• For a vegetarian option, use vegetable broth instead of chicken broth.

Tomato Soup with Cornbread Grilled Cheese Waffles

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• Author: Meghan Bassett
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A bowl of tomato basil soup and a cornbread waffle grilled cheese is the perfect comforting meal. Warm, buttery cornbread waffles are stuffed with cheese and served with the creamiest tomato soup.

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Ingredients

Units USM Scale 1x2x3x

Cornbread Waffles:

• 1 3/4 cups flour
• 1 1/4 cups cornmeal
• 1 Tbsp baking powder
• 1 tsp sugar
• 1 tsp salt
• 2 cups milk
• 3 Tbsp vegetable oil
• 2 eggs
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Tomato Soup:

• 2 tsp olive oil
• 1/2 large onion, diced
• 2 Tbsp dried basil
• 1/2 Tbsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper
• Pinch of red pepper flakes
• 1 26.46 oz Pomi Chopped Tomatoes container
• 1 cup Pomi Strained Tomatoes
• 1 cup chicken broth
• 1/3 cup heavy cream

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Instructions

1. Prepare Tomato Soup:
   • Heat olive oil in a large saucepan over medium-high heat.
   • Add onion and cook until browned (3-5 minutes).
   • Stir in basil, oregano, garlic powder, salt, pepper, red pepper flakes, Pomi chopped tomatoes, Pomi strained tomatoes, and chicken broth.
   • Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes.
   • Remove from heat, puree in a blender until smooth.
   • Stir in heavy cream, and keep warm.
2. Make Cornbread Waffles:
   • In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt.
   • Add milk, vegetable oil, and eggs, stirring until smooth.
   • Preheat and grease a waffle iron. Cook the batter until golden brown.
3. Create Grilled Cheese Sandwiches:
   • Place 1/2 cup of each cheese between two cornbread waffles to form a sandwich.
   • Cook in an oiled skillet over medium-high heat until golden brown and cheese is melted (2-3 minutes per side).
   • Cut into quarters and repeat for the second set of waffles.
4. Serve:
   • Serve one bowl of tomato soup with two quarters of each cornbread grilled cheese.
   • Garnish with fresh chopped basil if desired.

Notes

• Adjust the amount of red pepper flakes according to your heat preference.
• Pureeing the soup in batches can help achieve a smoother consistency.
• For a vegetarian option, use vegetable broth instead of chicken broth.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main, Soup
• Method: Blending
• Cuisine: Italian American