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Grilled Cheese & Tomato Soup 1

Grilled Cheese & Tomato Soup

This classic comfort food pairing combines a rich, creamy homemade tomato soup with the perfect grilled cheese sandwich. The soup features San Marzano tomatoes for natural sweetness, while the sandwich combines sharp cheddar and gruyère on sourdough for the ultimate dipping experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American
Servings 4 servings
Calories 580 kcal

Equipment

  • Large Pot
  • Immersion Blender or Regular Blender
  • Large Skillet
  • Wooden Spoon

Ingredients
  

For the Tomato Soup

  • 2 tablespoons olive oil
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 cans (28 oz each) whole peeled tomatoes San Marzano preferred
  • 2 cups vegetable or chicken broth
  • 1 teaspoon dried basil or 2 tablespoons fresh, chopped
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 tablespoon brown sugar balances acidity
  • 1/2 cup heavy cream
  • salt and freshly ground black pepper to taste

For the Grilled Cheese

  • 8 slices sourdough bread
  • 8 oz sharp cheddar cheese grated
  • 4 oz gruyère cheese grated
  • 4 tablespoons butter softened
  • 1 teaspoon garlic powder optional

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add diced onions and cook for 5-7 minutes until translucent and softened but not browned. Add minced garlic and cook for another 30 seconds until fragrant.
  • Stir in the tomato paste and cook for 1 minute to caramelize slightly. Add the canned tomatoes with their juice, using a wooden spoon to break them up. Pour in the broth, then add basil, oregano, bay leaf, and brown sugar.
  • Bring the mixture to a boil, then reduce heat and simmer uncovered for 25 minutes, allowing the flavors to meld beautifully. The soup will reduce slightly, concentrating the flavors.
  • Remove the bay leaf. Using an immersion blender, purée the soup until completely smooth. If using a regular blender, carefully transfer the soup in batches (fill only halfway and vent the lid).
  • Stir in the heavy cream and heat through without boiling. Season with salt and pepper to taste. Keep warm on low heat while you prepare the grilled cheese.
  • Mix the grated cheddar and gruyère cheeses together in a bowl. Butter one side of each bread slice. If using garlic powder, mix it with the softened butter.
  • Heat a large skillet over medium heat. Place bread slices butter-side down in the skillet. Add a generous handful of the cheese mixture to each slice, then top with another bread slice (butter-side up).
  • Cook for 2-3 minutes until golden brown, then flip carefully and cook for another 2 minutes until cheese is melted and both sides are crispy.
  • Cut each grilled cheese diagonally and serve alongside a warm bowl of tomato soup.

Notes

For a dairy-free version, replace heavy cream with coconut cream and use plant-based cheese alternatives.
The soup (without cream) can be refrigerated for up to 4 days or frozen for up to 3 months. Add cream only when reheating.
Grilled cheese is best enjoyed fresh but you can prep the cheese mixture ahead of time.

Nutrition

Calories: 580kcalCarbohydrates: 48gProtein: 22gFat: 35gSodium: 820mgFiber: 6g
Keyword Grilled Cheese, Tomato Soup, Comfort Food, Easy Dinner, Fall Recipe
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