Who would have guessed that three simple ingredients—butter, onion, and tomato—could result in such a smooth and delectable tomato soup?

Tomatoes are high in vitamins C, A, and K, as well as potassium and antioxidants. The greatest approach to get all of the nutrients from tomatoes is to eat tomato soup.

But what should it be paired with? Salad, sandwich, roasted vegetables, or something different?

Here are some of our favorite tomato soup side dishes:

• Fried Mozzarella Sticks
• Homemade Italian Grissini/Breadsticks
• Grilled Cheese Toast/Sandwich
• Fully Loaded Baked Potato
• Classic Greek Salad

1. Fried Mozzarella Sticks

Homemade mozzarella sticks are crispy, gooey, and delicious, and much superior than any frozen mozzarella sticks found at a grocery store.

First and foremost, if you do not have mozzarella, a substitution such as Swiss cheese may be used.

Begin by slicing the block of cheese in half. Turn it on its side and cut it in half lengthwise, creating 5 equal-sized parts. An 8oz block of cheese should yield around 20 mozzarella sticks.

Once the cheese sticks are ready, sprinkle them with flour and shake them to remove any excess. Combine the eggs and water in a separate basin, and then dip the floured sticks into the mixture.

Place the breadcrumbs on a separate dish and roll the cheese sticks in them until completely coated. Shake off any excess crumbs and repeat the previous two steps for more crunch. Place all of the mozzarella sticks in the freezer for two hours after they have been prepared.

Preheat the oil to 350 degrees Fahrenheit (176 degrees Celsius) and cook the sticks until golden brown. Cook them in batches rather than all at once.

Stir using a fork or tongs to prevent them from sticking together or to the bottom of the pan. Before serving, drain them on paper towels or a wire rack to remove any extra oil.

Prep Time: 10 minutes

8 ounces mozzarella cheese, 1 cup flour, 2 eggs, 2 tablespoons water, 2 cups Italian-style breadcrumbs

Cook Time: 20 minutes

To minimize cheese blowout, always store the mozzarella sticks in the freezer before frying.

2. Homemade Italian Grissini/Breadsticks

Fresh Italian breadsticks are an excellent accompaniment to tomato soup. The dough may be made using a stand mixer or by hand. Begin by combining the instant dry yeast, sugar, and salt.

Then, mix in the olive oil and warm water. Slowly stir in the flour. Begin with two cups and gradually add more until the desired consistency is reached. The dough should be moist and gooey to the touch, but not sticky.

In a lightly oiled mixing bowl, place the dough. Roll it around in the basin until well coated. Allow it to rise for 30 minutes, covered with a clean towel.

When the dough is ready, gently oil or line a baking sheet with parchment paper. Cut the dough into 12 equal pieces. Begin rolling them with your hands, one at a time, applying gentle, consistent pressure.

When making tube-shaped pastries, avoid twisting or stretching the dough. Spread the sticks out on the baking sheet, allowing enough space between them. Allow 20 minutes for rising.

Preheat the oven to 400°F (204°C) and bake the breadsticks for 16-18 minutes, or until golden brown. In a small bowl, combine the melted butter, garlic powder, and salt. When the breadsticks come out of the oven, brush them with this mixture. Finally, top with parmesan cheese and Italian seasoning.

Prep time: 1 hour and 20 minutes

1 cup warm water, 1 tablespoon quick dry yeast, 2 tablespoons granulated sugar, 1 teaspoon salt, 3 tablespoons olive oil, and 2 cups all-purpose flour

2 tablespoons melted butter, tsp salt, tsp garlic powder, 1 tablespoon shredded parmesan cheese, 1 tablespoon Italian seasoning

Tip: Depending on the weather, the quantity of flour needed in the dough may vary. Flour absorbs humidity in the summer and dries out in the winter. So, in the summer, reduce the water content and increase it in the winter. Don’t add all of the flour at once; gradually add it until you reach the desired consistency.

3. Grilled Cheese Toast/Sandwich

A grilled cheese sandwich is a fast and easy lunch that goes well with tomato soup, particularly because it can be made in minutes. For the chewiest results, use thick pieces of bread.

On one side of each slice, spread half a spoonful of softened butter. You may think that’s a lot of butter, but don’t scrimp. The crisp golden exterior of the grilled cheese sandwich is provided by butter.

Place the first slice, greased side down, in a skillet over medium-low heat. On top of the bread, stack the cheeses. On low heat, the cooking time is around six to seven minutes.

Add the top slice, seal the sandwich, and turn it over once the cheese begins to melt. Toast till all sides are a golden brown hue. Cut in half and serve.

Prep time: 10 minutes

2 pieces thick-sliced toast bread, softened butter, 1 slice medium Cheddar cheese, 1 slice Gouda cheese, 1 slice Havarti cheese

Make careful to butter the edges of the toast if you want it to be extra crispy.

4. Fully Loaded Baked Potato

Stuffed baked potatoes are tasty, aesthetically appealing, and simple to make.

Preheat the oven to 350°F (180°C) before you begin. Before putting the potatoes on a baking sheet, brush them with olive oil and season with salt. 1 hour in the oven.

When the potatoes are cold enough to handle, slice them vertically, scrape out the insides, and discard the excess. Combine the cheese, green onions, bacon, sour cream, butter, milk, and pepper in a mixing bowl. Mix until all of the ingredients are well incorporated.

Fill the hollowed-out potatoes with your own filling. Top with more cheddar cheese and bacon and bake for another 15 minutes, or until the cheese is completely melted. Serve warm, garnished with chives and additional sour cream if preferred.

Prep time: 1 and a half hours

3 russet potatoes, 2 tablespoons olive oil, 2 teaspoons salt, 1 cup shredded cheddar cheese, chopped green onions, chopped bacon, sour cream, 1 tablespoon butter, cup milk, 1 teaspoon pepper, chives

Tip: Short and fat potatoes are far better.

5. Classic Greek Salad

This is a traditional salad that is suitable for practically any occasion and needs just a few ingredients.

Begin by slicing the cucumber into bite-sized pieces that are simple to consume. Next, cut the tomatoes in half and finely slice or dice the onion. Cut the olives in half and pit them. Feta cheese, which should be chopped into little bite-sized pieces, is the last component of a classic Greek salad.

Although the original recipe calls for feta cheese, you may certainly use a similar-tasting feta cheese replacement, such as tofu cheese. Once the cheese has been chopped, put everything in a big salad bowl.

In a small bowl, combine the lemon juice and olive oil to make the vinaigrette. To taste, add the red wine vinegar, dried oregano, black pepper, and salt. Whisk everything together well before pouring the dressing over the salad. Give it one last stir, and you’re done.

Prep time: 15 minutes

1 cucumber, 1 pint cherry tomatoes or grape tomatoes, 1 red onion, 1 cup olives, 1 cup feta cheese

Dressing: 1 cup extra virgin olive oil, 1 cup lemon juice, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon black pepper

For a more genuine Mediterranean flavor, use Greek feta cheese.

Conclusion

Tomato soup goes well with a variety of foods, particularly ones high in cheese, carbohydrates, or both.

Crispy, gooey mozzarella sticks and tomato soup go together like clockwork. If you don’t want to fry your breadsticks, go for Italian breadsticks. Stuffed baked potatoes look as amazing as they taste and are guaranteed to amaze your guests and family.

The fastest option is a grilled cheese sandwich. The tomato soup is robust and nourishing, while the salad is refreshing for those looking for a lighter choice.

You’re probably anxious to cut and dice your tomatoes by now. Choose your favorite side dish, get started on it, and enjoy!