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A rich and creamy tomato soup enriched with beef gelatin and heavy cream for a protein-packed, comforting meal. Perfect when paired with a crispy grilled cheese sandwich.

Ingredients

Scale
  • 1 tablespoon butter (for soup)
  • 1 shallot, finely minced
  • 2 cloves garlic, finely minced
  • 1 ½ cups chicken broth
  • 15 oz strained tomatoes or crushed tomatoes
  • ½ teaspoon coconut sugar or cane sugar
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 scoops beef gelatin
  • ½ cup heavy cream
  • 1 tablespoon butter (for grilled cheese)
  • 2 slices sourdough bread
  • 4 slices Swiss or cheddar cheese

Instructions

  1. Melt 1 tablespoon butter in a medium pot over medium heat. Add finely minced shallot and sauté about 4 minutes until soft and fragrant.
  2. Add minced garlic and cook 30 seconds to release flavor.
  3. Pour in 1½ cups chicken broth. Stir in 15 oz strained or crushed tomatoes, ½ teaspoon coconut or cane sugar, ½ teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil, then reduce heat and simmer gently for about 10 minutes.
  4. Sprinkle 2 scoops beef gelatin slowly over warm soup while whisking constantly until fully dissolved and without lumps.
  5. Stir in ½ cup heavy cream. Taste and adjust seasoning, then remove pot from heat.
  6. Optional: Use an immersion blender to blend the soup until silky smooth.
  7. For the grilled cheese: Spread ½ tablespoon butter on one side of a slice of sourdough bread and place buttered side down in a hot skillet.
  8. Add cheese slices on top of the bread in the skillet and cook over medium heat for 4–5 minutes until the bottom is golden.
  9. Butter one side of the second slice of bread and place buttered side up over the cheese. Carefully flip the sandwich and cook another 4–5 minutes until golden and cheese is melted.
  10. Cut the grilled cheese sandwich in half and serve alongside the soup.

Notes

Use fresh tomatoes in season or canned strained/crushed tomatoes year-round for convenience and flavor., Add gelatin slowly and whisk constantly to avoid lumps and achieve a velvety texture., The soup thickens as it chills because of the gelatin; reheat gently and add broth or cream if too thick., For a dairy-free creamy soup, substitute heavy cream with full-fat coconut milk., To achieve ultra-smooth texture, blend with immersion blender and optionally strain through a fine sieve., Grilled cheese is best cooked on medium-low heat with softened butter for even browning and full cheese melt., You can make the tomato base ahead and add gelatin and cream fresh upon reheating for best results., Leftovers keep up to 4 days refrigerated; freezing is possible but gelatin texture may vary.

Nutrition

Find it online: https://theproteincook.com/high-protein-tomato-soup/