Description
Creamy tomato soup is the perfect pairing for warm, cheesy cornbread waffle grilled cheese sandwiches. Comfort food at its finest!
Ingredients
Units
Scale
- 1 3/4 cups (416 ml) flour
- 1 1/4 cups (296 ml) cornmeal
- 1 Tbsp baking powder
- 1 tsp sugar
- 1 tsp salt
- 2 cups (473 ml) milk
- 3 Tbsp vegetable oil
- 2 eggs
- 1 cups (237 ml) shredded cheddar cheese
- 1 cups (237 ml) shredded Monterey Jack cheese
- 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 (749 g) Pomi Chopped Tomatoes container
- 1 cups (237 ml) Pomi Strained Tomatoes
- 1 cups (237 ml) chicken broth
- 1/3 cups (79 ml) heavy cream
Instructions
- 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.
- 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.
- 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.
- Serve:
- Serve one bowl of tomato soup with two quarters of each cornbread grilled cheese.
- Garnish with fresh chopped basil if desired.
Notes
- For extra fluffy cornbread waffles, let the batter rest for 10-15 minutes before cooking.
- If you don’t have Monterey Jack cheese, substitute with a similar melting cheese like Colby Jack or even pepper jack for extra spice.
- Store leftover tomato soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl soup, 2 quarters grilled cheese
- Calories: 600
- Sugar: 10
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 70
- Fiber: 5
- Protein: 20
- Cholesterol: 100