Grilled Cheese and Tomato Soup

Name: Grilled Cheese and Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: american
Ingredients: 800 g tomato (ripe, quartered); 1 pcs onion (medium, roughly chopped); 4 pcs garlic (cloves, smashed); 1 tbsp olive oil (for sautéing aromatics); 500 ml water (for soup base); 1 pinch salt (for soup); 1 pinch black pepper (freshly ground); 0.5 tsp sugar (optional, to balance acidity); 8 slices sourdough bread (day-old, sliced thick); 200 g cheddar cheese (grated); 3 tbsp butter (softened, for grilling)

RATING

4.6/5(187)

TASTE SCORE

9/10

A nostalgic American comfort duo featuring a velvety, from-scratch tomato soup paired with golden, buttery grilled cheese sandwiches. Each component is simple yet deeply satisfying — a warm bowl of tangy-sweet soup and crunchy, melty sandwiches, ready in under an hour.

PREP

15m

COOK

30m

SERVES

1 GRILLED CHEESE SANDWICH AND 1.5 CUPS OF SOUP

326 cal

SERVINGS

METHOD · 8 STEPS

prep
Prep the vegetables for the soup.
1.Quarter the tomatoes and roughly chop the onion.
2.Smash the garlic cloves with the flat side of a knife.
3.Grate the cheddar cheese and set aside.
saute · ~5 min
Sauté the aromatics.
1.Heat olive oil in a large pot over medium heat.
2.Add chopped onion and cook until soft and translucent (3-4 min).
3.Add smashed garlic and sauté until fragrant (30 sec).
TIPDon't let the garlic burn — it turns bitter fast.
simmer · ~20 min
Cook the tomatoes.
1.Add quartered tomatoes to the pot.
2.Pour in the water and add sugar.
3.Bring to a boil, then lower heat and simmer uncovered for 20 minutes until tomatoes break down completely.
TIPStir occasionally to prevent sticking.
mix · ~2 min
Blend the soup until smooth.
1.Remove pot from heat.
2.Use an immersion blender to puree directly in the pot until silky smooth.
3.Season with a pinch of salt and black pepper.
TIPFor an ultra-smooth texture, strain through a fine-mesh sieve after blending.
simmer
Keep the soup warm on low heat.
Return the blended soup to low heat while you make the sandwiches, stirring occasionally. Add a splash of water if it thickens too much.
assemble
Assemble the grilled cheese sandwiches.
1.Lay out 8 slices of sourdough bread.
2.Divide the grated cheddar evenly among 4 slices.
3.Top with the remaining bread slices to make 4 sandwiches.
4.Spread butter evenly on the outside of each sandwich.
TIPRoom-temperature butter spreads evenly and prevents tearing the bread.
fry · ~8 min
Grill the sandwiches to golden perfection.
1.Heat a cast iron skillet over medium-low heat.
2.Place sandwiches in the skillet and cook 3-4 min until deep golden and crisp.
3.Flip carefully and press down gently with a spatula.
4.Cook another 3-4 min until cheese is fully melted and bread is golden.
TIPLow and slow heat melts the cheese completely without burning the bread. Peek after 3 minutes.
serve
Serve the soup and sandwiches together.
1.Ladle the hot tomato soup into bowls.
2.Cut each grilled cheese in half diagonally.
3.Place sandwich halves alongside the soup bowls and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old sourdough for sturdier sandwiches that won't turn soggy.
2
Spread butter to the very edge of each bread slice for an even golden crust.
3
Grate your own cheddar from a block — pre-shredded cheese contains anti-caking agents that hinder melting.
4
Let the soup simmer uncovered so excess liquid evaporates, concentrating the tomato flavor.
5
If you have time, strain the blended soup through a fine-mesh sieve for an ultra-silky texture.
6
Cook the grilled cheese on medium-low heat to ensure the cheese melts fully before the bread browns.

RECIPE VARIATIONS