An everyday dish for 2, ready in 25 minutes, around $1.78 a serving. People actually plan it with Popotam.
Peel the onion and cut it into small cubes. Set them aside on a plate.
Set the skillet over medium heat with 10 g of butter. Add the onion and cook for 5 min until translucent.
In the saucepan, combine the crushed tomatoes, cooked onion, crumbled vegetable bouillon cube and 300 ml of water. Bring to a boil, then lower the heat and simmer for 10 min.
Add the crème fraîche, dried basil, and a pinch of salt and pepper. Mix well and cook for 2 min more.
Take out two slices of sandwich bread. Spread the rest of the butter (10 g) on one side of each slice.
Preheat the skillet over medium heat. Lay one slice of bread in it, buttered side down. Add 40 g of shredded or thinly sliced cheddar, then top with the second slice, buttered side up. Press lightly with the spatula.
When the cheese starts to melt, carefully flip the sandwich with the spatula. Cook for 2 min more until the bread is golden and the cheese is fully melted.
Take the grilled cheese out of the skillet and cut it in half if you like. Serve it right away with the hot tomato soup.
One serving has about 497 kcal. 30% comes from carbs, 14% from protein and 54% from fat.
| Energy | 497 kcal |
| Protein | 17.3 g |
| Carbs | 37.7 g |
| of which sugars | 12.2 g |
| Fat | 29.6 g |
| of which saturated fat | 17.7 g |
| Fiber | 6.3 g |
| Salt | 4 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $1.78 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
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Cheddar grilled cheese with tomato soup