The ultimate cozy fall dinner that feels like a warm hug and is SO easy to make. The crockpot does most of the work for the creamy tomato soup, and making grilled cheese on a sheet pan is a game changer for feeding the whole family.
Crockpot Tomato Soup:
1. Add crushed tomatoes, diced tomatoes, diced white onion, dried thyme, dried oregano, dried basil, sugar, salt, pepper, bone broth, 4 tbsp butter, and an initial 1/2 cup half & half to your crockpot. Stir to combine.
2. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
3. Once cooked, use an immersion blender to blend the soup until smooth. Alternatively, if you don't have an immersion blender, let the soup cool a little then carefully transfer it to a regular blender and blend until smooth.
4. Stir in more half & half (up to 1 cup total, as desired) until you reach your desired creaminess. Let warm through for 5–10 minutes.
Sheet Pan Grilled Cheese:
1. Preheat oven to 425°F.
2. Butter one side of each of the 8 slices of sourdough bread with the softened butter.
3. Assemble sandwiches by placing a slice of cheese between two slices of bread, ensuring the buttered sides are facing out. Place the assembled sandwiches on a sheet pan.
4. Bake for 6–8 minutes, then carefully flip each sandwich and bake for another 4–6 minutes until golden brown and the cheese is melty.
Serve the warm tomato soup with the crispy grilled cheese sandwiches for a cozy and delicious dinner.
