Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Grilled Cheese and Tomato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 15 reviews

This classic comfort food recipe pairs creamy, flavorful tomato soup with golden, melty grilled cheese sandwiches. The soup is made by simmering tomatoes with herbs, onion, and garlic, then blended smooth and enriched with cream. The grilled cheese sandwiches use sourdough bread and a combination of American and cheddar cheeses browned perfectly in butter on the stovetop. Together, they create a warm, satisfying meal perfect for any cozy day.

  • Total Time: 1 hour
  • Yield: 5 servings

Ingredients

Tomato Soup

  • 2 tbsp olive oil
  • 1 onion, diced
  • 5 garlic cloves, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 28 oz can whole peeled tomatoes
  • 14.5 oz can diced tomatoes
  • 3 cups chicken stock
  • 1/3 cup heavy cream or half & half

Grilled Cheese Sandwiches

  • 10 slices sourdough bread
  • 10-15 slices American cheese (or preferred cheese)
  • 1 1/4 cup shredded cheddar cheese
  • Salted butter (for cooking)

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion, minced garlic, dried basil, dried oregano, salt, and black pepper. Sauté until onions are translucent and fragrant, about 5 minutes.
  2. Simmer Tomatoes: Add whole peeled tomatoes, diced tomatoes, and chicken stock to the pot. Stir to combine and bring to a boil. Cover, reduce heat to medium-low, and let simmer gently for 30 minutes to develop flavor.
  3. Blend Soup: Lower heat to low. Use an immersion blender to puree the soup until smooth and thick. Be careful to avoid splashing.
  4. Add Cream: Stir in heavy cream or half & half to enrich the soup. Keep the soup warm on low heat while you make the sandwiches.
  5. Assemble Sandwiches: Lay out 5 sandwiches by topping one slice of sourdough bread with 2–3 slices of American cheese and approximately 1/4 cup shredded cheddar cheese, then topping with a second slice of bread.
  6. Heat Butter and Cook: Melt about 1 tablespoon salted butter in a large pan over low heat. Add sandwiches (cook in batches if needed). Cook slowly to allow the cheese to melt inside while browning the bread.
  7. Flip and Finish Cooking: When the bottom side is browned, add more butter if needed, flip the sandwiches carefully, and cook the other side until golden brown. Cover the pan if possible to help cheese melt evenly.
  8. Serve: Remove sandwiches from the pan and serve hot alongside bowls of the creamy tomato soup. Garnish the soup with fresh or dried basil and a splash of cream if desired.

Notes

  • Cooking the grilled cheese on low heat ensures the cheese melts without burning the bread.
  • Covering the pan while cooking sandwiches helps trap heat and melt the cheese faster.
  • You can use any cheese you prefer for the sandwiches; cheddar and American make a great melty combo.
  • For a vegetarian version, substitute chicken stock with vegetable stock.
  • Garnish soup with fresh basil or a drizzle of cream for extra freshness and creaminess.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup & Sandwich
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/grilled-cheese-and-tomato-soup-recipe/