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Bruschetta Soup
with Italian grilled cheese

Active: 35 min Total: 35 min

Inspired by Italian bruschetta, this fresh, vegetable packed soup is colorful and fast. Serve with a grilled cheese on the side - cut the sandwiches into strips for easy dipping!

Dependency

Ingredients

Servings:
4
Metric
Italian Grilled Cheese:
  • Bread, sandwich - 8 slices
  • Butter - 4 Tbsp
  • Cheese, shredded Italian blend - 6 oz
Bruschetta Soup:
  • Onions, medium red - 1/2, diced
  • Carrots - 8 oz, diced
  • Zucchini - 1 lb, diced
  • Garlic - 4 cloves, chopped
  • Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Basil, dried - 2 tsp
  • Tomato paste - 2 Tbsp
  • Tomatoes, diced (14 oz / 397 g) - 1 can
  • Stock, any type - 3 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Onions / Carrots / Zucchini / Garlic - Prep as directed. Store onions and carrots in one container. Store zucchini and garlic in their own containers. (Can be done up to 5 days ahead)
  2. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven with cooking oil (portion for soup) over medium. Add onions and carrots and saute until soft, 3 to 4 minutes.
  2. Add garlic, dried basil, and tomato paste and saute for 1 minute more. Add diced tomatoes (including liquid), zucchini, and stock. Cover soup and simmer until zucchini is tender, ~10 minutes.
  3. While soup simmers, butter one side of each piece of bread with about 1/2 Tbsp (7g) of butter each. Lay out bread buttered-side down. Layer with cheese and top with bread, buttered-side up. Continue until all sandwiches are made.
  4. Heat up a griddle or a skillet over medium heat. Place sandwiches onto heated surface (as many as can fit) and press down throughout the grilling process with a spatula. Flip once the first side is golden, ~ 3 to 4 minutes.
  5. Transfer to a cutting board and slice into long strips (note: the strips are fun for dipping in soup, but feel free to just slice them into any shape you prefer).
  6. Return to soup and add beans. Simmer for 1 minute more to heat beans. Taste and season with some salt and pepper.
  7. Serve soup with grilled cheese on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (122)
Gluten-free (9)
Paleo (8)
Vegetarian (15)

54 reviews

Ran the immersion blender in the soup for a nice consistency. Yummy!

By: Caroline
Posted: Apr 21, 2018
Diet: Vegetarian
0 Helpful

Was really good- loved having tomato sauce for 2 meals

By: Becky
Posted: Mar 26, 2018
Diet: Original
0 Helpful

Simple, easy, plenty of leftovers for another dinner and lunches. Substituted asparagus for salad.

By: K
Posted: Mar 26, 2018
Diet: Original
0 Helpful

Dreaded this meal because 4yo won’t eat tomato anything or lettuce and substitutions are challenging, plus seems so hard compared to a jar of sauce from store. However, husband loved it and it did taste better than pre-made jar.

By: Shawn
Posted: Mar 26, 2018
Diet: Original
0 Helpful

Made this with Quorn chicken to keep it vegetarian (the bruschetta soup just wasn't speaking to me in the same way). Very delicious!

By: elyssa
Posted: Mar 22, 2018
Diet: Original
0 Helpful

This was delicious and much easier than my usual fried chicken parm. I served it with garlic & lemon roasted broccolini.

By: Jennifer
Posted: Mar 22, 2018
Diet: Gluten-free
0 Helpful