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
- 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.
- 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.
- 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.
- Serve hot, garnished with fresh basil leaves if desired.
- 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.
- 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.
- 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.
- Remove from the skillet, slice in half, and serve warm with your tomato soup.
- 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.
- Form the mixture into patties, about 2-3 inches in diameter. You should get about 6-8 patties.
- 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.
- 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