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Tomato Soup, Grilled Cheese, and Tuna Patties: Perfect Trio!


  • Author: Emily
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

A comforting meal featuring tomato soup, grilled cheese, and tuna patties, perfect for any occasion.


Ingredients

Scale
  • Tomato Soup:
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup heavy cream (optional)
  • Fresh basil leaves for garnish (optional)
  • Grilled Cheese:
  • 4 slices of bread (your choice)
  • 4 slices of cheese (American, cheddar, or your favorite)
  • 2 tablespoons butter
  • Tuna Patties:
  • 2 cans (5 ounces each) tuna, drained
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1 large egg
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • 2 tablespoons olive oil for frying

Instructions

  1. For Tomato Soup: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Toss in the minced garlic, diced carrot, and celery, cooking for another 5 minutes until the veggies soften up a bit.
  2. Pour in the crushed tomatoes and vegetable broth, stirring everything together. Add the sugar, dried basil, oregano, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 20-25 minutes.
  3. If you like your soup creamy, stir in the heavy cream just before serving. For a smooth texture, you can use an immersion blender to puree the soup right in the pot, or transfer it to a blender in batches.
  4. Serve hot, garnished with fresh basil leaves if desired.
  1. For Grilled Cheese: Heat a skillet over medium heat. Butter one side of each slice of bread. Place two slices, butter-side down, in the skillet.
  2. Layer two slices of cheese on top of the bread in the skillet. Then, place the other two slices of bread on top, butter-side up. Cook for about 3-4 minutes, or until the bottom is golden brown and the cheese starts to melt.
  3. Carefully flip the sandwiches using a spatula and cook the other side for another 3-4 minutes until it’s golden brown and the cheese is gooey.
  4. Remove from the skillet, slice in half, and serve warm with your tomato soup.
  1. For Tuna Patties: In a mixing bowl, combine the drained tuna, breadcrumbs, mayonnaise, chopped onion, chopped celery, egg, Dijon mustard, lemon juice, salt, and pepper. Mix everything together until well combined.
  2. Form the mixture into patties, about 2-3 inches in diameter. You should get about 6-8 patties.
  3. Heat the olive oil in a skillet over medium heat. Once hot, add the tuna patties to the skillet, cooking for about 4-5 minutes on each side or until they’re golden brown and heated through.
  4. Serve warm, either on their own or with a dollop of tartar sauce or a squeeze of lemon.

Notes

  • This meal is perfect for a cozy night in.
  • Feel free to customize the grilled cheese with different types of cheese.
  • Leftover tuna patties can be stored in the refrigerator for up to 2 days.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 600
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 30g
  • Saturated Fat: 10g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 100mg

Keywords: Tomato soup, Grilled cheese, Tuna patties, Comfort food