Introduction

There’s nothing quite like the comforting combination of warm tomato soup and a gooey grilled cheese sandwich. This classic pairing is easy to make and perfect for cozy afternoons or quick dinners. Creamy, flavorful soup meets crispy, cheesy bread in a match made in heaven.

A white bowl filled with smooth, creamy orange tomato soup sits on a white marbled surface. The soup has swirled white cream on top, creating soft, uneven streaks and small dots across the surface. Sprinkles of green dried herbs are scattered lightly over the soup, adding texture and color contrast. A toasted slice of bread with a golden brown and slightly burnt patch is held above the bowl by a woman's hand, showing the soft, airy inside of the bread. photo taken with an iphone --ar 4:5 --v 7

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 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 pepper. Sauté until the onion is translucent and fragrant, about 5 minutes.
Step 2: Add whole peeled tomatoes, diced tomatoes, and chicken stock to the pot. Stir to combine and bring to a boil. Cover, reduce heat to medium-low, and simmer for 30 minutes.
Step 3: Reduce heat to low. Using an immersion blender, blend the soup until it reaches a smooth, thick consistency.
Step 4: Stir in the heavy cream and keep the soup warm on low heat while preparing the sandwiches.
Step 5: Assemble the grilled cheese sandwiches by topping one slice of sourdough with 2-3 slices of American cheese and about 1/4 cup shredded cheddar. Top with another slice of sourdough. Repeat to make five sandwiches.
Step 6: Melt about 1 tablespoon of butter in a large pan over low heat. Add sandwiches in batches if needed.
Step 7: Cook sandwiches slowly until the bottom is browned, adding more butter as required. Flip and cook the other side until golden and the cheese is melted. For best results, cook low and slow and consider covering the pan.
Step 8: Serve the grilled cheese sandwiches hot alongside bowls of tomato soup. Garnish the soup with fresh or dried basil and an extra splash of cream if desired.

Tips & Variations

Use a mix of cheeses like mozzarella or gruyere for extra flavor and meltiness in the sandwiches.
For a vegetarian option, substitute chicken stock with vegetable broth.
Adding a pinch of red pepper flakes to the soup can give it a nice gentle heat.
Butter the bread generously and grill on low heat to achieve a crispy crust without burning.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Grilled cheese sandwiches are best enjoyed fresh but can be wrapped and refrigerated for up to 1 day; reheat in a toaster oven or skillet to retain crispiness.

How to Serve

A white bowl filled with smooth, bright orange tomato soup topped with swirls of white cream and sprinkled with small green dried herbs. The bowl sits on a white marbled surface, with bits of dried herbs scattered around. Nearby, there is a white plate holding a piece of grilled bread with a golden brown crust and a bite taken out of it. On the right side, a small white bowl contains shredded cheese in light yellow and pale orange shades. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, swap the chicken stock for vegetable broth and use a plant-based cream alternative. Choose vegan cheese or omit the grilled cheese for a fully vegan meal.

How do I prevent the grilled cheese from burning?

Cook the sandwiches on low heat and be patient. Using enough butter and covering the pan helps the cheese melt evenly while the bread browns gradually without burning.