Classic Grilled Cheese with Tomato Soup
A timeless comfort food duo, this recipe elevates the classic grilled cheese sandwich with soft white bread and perfectly melted cheese, served alongside a simple yet flavorful homemade tomato soup for a wholesome and satisfying meal.
For 2 servings
**Prep Aromatics & Bread**: Finely dice the yellow onion and mince the garlic. Evenly butter one side of each white bread slice, extending the butter to the edges.
**Start Soup Base**: Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
**Simmer Soup**: Stir in the canned diced tomatoes (undrained), vegetable broth, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the saucepan, and let it cook for 10-15 minutes to allow the flavors to meld.
**Assemble Grilled Cheese**: While the soup simmers, place a slice of buttered bread, butter-side down, into a cold non-stick pan. Layer about 2 ounces of cheddar cheese evenly over the unbuttered side of the bread. Top with another slice of bread, butter-side up. Repeat for the second sandwich.
**Cook Grilled Cheese**: Place the pan with the assembled sandwiches over medium-low heat. Cook for 3-5 minutes per side, or until the bread is golden brown and crispy, and the cheese is thoroughly melted and gooey. Press gently with a spatula occasionally to ensure even browning and melting.
**Blend Soup**: Carefully remove the soup from the heat. Transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. Exercise caution when blending hot liquids by filling the blender only halfway and securing the lid.
**Finish Soup**: Return the blended soup to the saucepan. Stir in the heavy cream (if using) and granulated sugar (if using). Heat gently over low heat until warmed through, but do not boil. Taste and adjust seasoning if needed.
**Serve**: Slice the grilled cheese sandwiches in half diagonally. Ladle the warm tomato soup into bowls. Serve immediately, garnishing the soup with fresh basil if desired, perfect for dipping.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Low and Slow for Grilled Cheese**: Cook your grilled cheese over medium-low heat. This allows the bread to crisp up beautifully without burning, giving the cheese ample time to melt completely and become gooey.
- 2**Quality Cheese Matters**: Use good quality, meltable cheese like sharp cheddar, Gruyère, or a blend. Avoid pre-shredded cheese as it often contains anti-caking agents that can affect melt.
- 3**Don't Overfill the Soup Blender**: When blending hot soup, fill the blender only halfway, secure the lid, and hold it down with a kitchen towel. Start on low speed and gradually increase to avoid hot liquid explosions.
- 4**Seasoning the Soup**: Don't forget to taste and adjust the seasoning of your soup at the end. A pinch of sugar can balance the acidity of the tomatoes, and a little extra salt or pepper can really make the flavors pop.
Adapt it for your goals.
Gourmet Grilled Cheese
Use sourdough or brioche bread, add caramelized onions, bacon, or a slice of fresh tomato to the sandwich for an elevated experience.
Spicy Tomato SoupSpicy Tomato Soup
Add a pinch of red pepper flakes to the soup base with the garlic, or a dash of hot sauce at the end for a warming kick.
Creamy Roasted Tomato SoupCreamy Roasted Tomato Soup
For a deeper, sweeter flavor, roast fresh tomatoes, onions, and garlic with olive oil until caramelized before blending into the soup.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to heart health and cancer prevention.
Calcium for Bone Health
The cheese in the grilled cheese provides a good source of calcium, essential for strong bones and teeth.
Fiber Boost
The tomatoes and onions in the soup contribute dietary fiber, aiding digestion and promoting satiety.
Frequently asked questions
Yes, the tomato soup can be made 2-3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop.
