Ingredients
Servings
| Ingredient | Amount |
|---|---|
| Carrots | 1 lb |
| Celery | 1 |
| Yellow onion | 1 |
| Canned diced tomatoes | 2 cans |
| Vegetable broth | 32 oz |
| Sandwich bread | 1 loaf |
| Sliced cheddar cheese | 8 oz |
| Butter | 3 tbsp |
🍞 Make it from scratch: Sandwich bread
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Dice the onion, carrots, and celery. Warm a little oil in a pot over medium and soften them, 6–8 minutes.
- Add the diced tomatoes and broth. Bring to a boil, then simmer until the vegetables are tender, about 20 minutes. Season with salt and pepper.
- For the sandwiches: butter the bread on the outside, fill with cheddar, and griddle over medium until golden and melted, 2–3 minutes a side.
- Ladle the soup and serve with the grilled cheese for dipping.
Adapted from
My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.