Grilled Cheese and Tomato Soup
A quick, comforting meal of golden, buttery grilled cheese sandwiches served with a smooth, slightly sweet tomato soup. Ready in about 30 minutes and easy to customize.
Ingredients
Tomato Soup
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 28 oz crushed tomatoes
- 1 cup low-sodium chicken broth or vegetable
- 1 tsp sugar
- ½ tsp dried basil or 1 tbsp fresh chopped
- Salt and pepper to taste
- ½ cup heavy cream or half-and-half optional
Grilled Cheese
- 8 slices sandwich bread sourdough or country loaf preferred
- 4 tbsp butter softened
- 8 oz cheese 4 oz sharp cheddar + 4 oz mozzarella or Monterey Jack
- thin tomato slices or grated Parmesan, Optional
To Serve
- Crusty pickles or a simple green salad optional
- Extra cracked black pepper or fresh basil leaves
Instructions
- Heat oil or butter in a medium pot over medium heat. Sauté the onion until translucent, 6–8 minutes. Add garlic and cook 30 seconds. Stir in crushed tomatoes, broth, sugar, and basil. Simmer gently 10–12 minutes. Use an immersion blender to smooth if desired, then stir in cream and adjust seasoning.
- Butter one side of each bread slice. Layer cheese between two slices, buttered side facing out. Add optional tomato or Parmesan.
- Heat a skillet over medium-low. Place sandwiches in skillet, press gently, and cook 3–4 minutes per side until deep golden and cheese is melted. Cover briefly or add a splash of water and cover to help cheese melt if needed.
- Divide soup into bowls and ladle fresh-cracked pepper or a drizzle of cream on top. Cut sandwiches and serve immediately alongside the soup.
Notes
- For extra flavor, roast fresh tomatoes before adding them to the soup.
- Mix cheeses for the best melt and flavor contrast.
- To make vegetarian, use vegetable broth.
Nutrition
Calories: 650kcalCarbohydrates: 48gProtein: 20gFat: 40gSaturated Fat: 18gSodium: 920mgSugar: 10g
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