Gooey Grilled Cheese With Chickpea Tomato Soup

Gooey Grilled Cheese With Chickpea Tomato Soup


(0 votes) 0 0

This recipe give the classic grilled cheese and tomato soup lunch a bit of a twist! Enjoy a creamy chickpea tomato soup to dip each bite of sourdough and cheddar grilled cheese into instead of a canned soup.

Shared by

Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

4 servings


  • 1 T. olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. sweet paprika
  • 1 T. balsamic vinegar
  • 1 (14 oz.) can diced tomatoes
  • 1 tsp. sugar
  • 1 tsp. dried thyme
  • 1 C. cooked chickpeas
  • 1 C. coconut milk
  • 1 ½ C. water
  • ¼ C. Parmesan cheese
  • ¼ tsp. crushed red pepper flakes
  • Salt and pepper to taste
  • Sourdough bread
  • Sharp cheddar cheese
  • 1 tomato, chopped

Our Readers Also Loved


In a large pot, heat oil and sauté onion and garlic until tender. Season with salt, pepper, and paprika. Stir in balsamic vinegar, diced tomatoes, sugar, and thyme. Stir and cook for a minute and add in chickpeas, coconut milk, and water. Bring to a boil, reduce heat, and simmer for 30 minutes covered. Use an immersion blender to blend until smooth and stir in Parmesan and red pepper flakes. Assemble your grilled cheese with cheddar and chopped tomatoes. Use a panini press or buttered skillet to toast each side.

Around The Web