Name: Grilled Cheese and Tomato Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 10 slices sourdough bread; 10-15 slices American cheese, or your choice of cheese; 1 1/4 cups shredded cheddar cheese; Salted butter, for cooking

Ingredients

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

10 slices sourdough bread

10-15 slices American cheese, or your preferred cheese

1 1/4 cup shredded cheddar cheese

Salted butter

Instructions

Step 1: 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 the onions are translucent and fragrant, about 5 minutes.

Step 2: Stir in whole peeled tomatoes, diced tomatoes, and chicken stock. Bring the mixture to a boil, then cover, reduce heat to medium-low, and let simmer for 30 minutes.

Step 3: Lower the heat to low and carefully blend the soup using an immersion blender until smooth and thick in consistency.

Step 4: Add the heavy cream to the blended soup and mix well. Keep the soup warm on low heat while preparing the grilled cheese sandwiches.

Step 5: Assemble the sandwiches by topping one slice of sourdough bread with 2 to 3 slices of American cheese and about ¼ cup shredded cheddar cheese. Place another slice of sourdough on top. Repeat for all sandwiches.

Step 6: Melt about 1 tablespoon of butter in a large pan over low heat. Add the sandwiches, cooking in batches if needed.

Step 7: Cook each sandwich slowly on one side until browned to your liking, adding more butter if necessary. Flip the sandwich and cook the other side. For best results, cook low and slow to melt the cheese fully and brown the bread without burning. Covering the pan helps melt the cheese evenly.

Step 8: Remove the sandwiches from heat and serve alongside bowls of tomato soup. Garnish the soup with fresh or dried basil and an extra splash of cream if desired.

Tips & Variations

Use your favorite cheese for the grilled cheese to customize flavor—try mozzarella, gruyere, or pepper jack for a twist.

For a vegetarian version, substitute chicken stock with vegetable stock.

Adding a pinch of sugar to the soup can balance acidity if desired.

Grill the sandwiches covered to help melt the cheese faster and prevent burning.

FAQs

Can I make this soup vegan?

Yes, substitute the chicken stock with vegetable stock and use a plant-based cream alternative. Choose vegan cheese or omit it from the grilled cheese to keep the meal entirely vegan.

How do I prevent my grilled cheese from getting soggy?

Use sturdy sourdough bread and cook the sandwiches slowly over low heat with enough butter, flipping carefully. Cooking uncovered or only partially covered helps keep the bread crisp.