Grilled Cheese and Tomato Soup Recipe
This classic comfort food pairing combines a creamy, flavorful tomato soup with perfectly grilled cheese sandwiches. The soup is rich and aromatic, made by simmering tomatoes, onions, garlic, and herbs before blending smooth and finishing with cream. The grilled cheese sandwiches are buttery, golden, and filled with melted American and cheddar cheeses, making for a satisfying, heartwarming meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 5 sandwiches with soup 1x
- Category: Soup and Sandwich
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the 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
For the Grilled Cheese Sandwiches
- 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
Instructions
- Sauté Vegetables and Herbs: 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 the mixture is fragrant, about 5 minutes.
- Simmer Tomatoes and Stock: Add the whole peeled tomatoes, diced tomatoes, and chicken stock to the pot. Stir to combine, bring to a boil, then cover and reduce heat to medium-low. Let it simmer gently for 30 minutes to allow flavors to meld.
- Blend the Soup: Reduce heat to low. Using an immersion blender, carefully blend the soup until smooth and thick in consistency, ensuring no large tomato chunks remain.
- Add Cream and Keep Warm: Stir in the heavy cream or half & half into the blended soup. Mix thoroughly and keep the soup warm on low heat while preparing the sandwiches.
- Assemble Sandwiches: On one slice of sourdough, layer 2-3 slices of American cheese and about 1/4 cup shredded cheddar cheese. Top with another slice of sourdough to form a sandwich. Repeat for all sandwiches.
- Prepare to Grill: Heat about 1 tablespoon of salted butter in a large skillet or pan over low heat until melted.
- Cook the Sandwiches: Place sandwiches in the pan in batches if needed. Cook on one side slowly until the bread is browned and crispy, adding more butter as necessary. Flip and cook the other side, keeping the heat low and slow so the cheese melts fully and bread toasts evenly. Covering the pan helps melt the cheese thoroughly.
- Serve: Remove sandwiches from the pan once done. Serve each grilled cheese sandwich alongside a warm bowl of tomato soup garnished with fresh or dried basil and an extra splash of cream if desired. Enjoy immediately.
Notes
- Cooking the sandwiches on low heat prevents burning while allowing the cheese to melt properly.
- You can substitute the cheeses with your favorites such as mozzarella or gouda.
- Covering the pan while cooking the sandwiches helps melt the cheese thoroughly.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Soup can be prepared in advance and reheated gently before serving.
Keywords: grilled cheese, tomato soup, comfort food, easy meal, classic recipe, tomato soup recipe, grilled cheese sandwich
