Grilled Cheese and Tomato Soup Recipe
This classic comfort food recipe pairs a creamy homemade tomato soup with perfectly grilled cheese sandwiches. The soup is simmered with tomatoes, herbs, and a touch of cream for richness, while the grilled cheese sandwiches are buttery, cheesy, and browned to perfection on the stovetop. A perfect cozy meal for any time of year.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 5 grilled cheese sandwiches with soup (serves 5) 1x
- Category: Soup & 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 cheese of choice)
- 1 1/4 cup shredded cheddar cheese
- Salted butter
Instructions
- Sauté aromatics: Add olive oil, diced onion, minced garlic, dried basil, dried oregano, salt, and black pepper to a large pot or Dutch oven over medium-high heat. Sauté until the onion turns translucent and fragrant, about 5 minutes.
- Add tomatoes and stock: Pour in the whole peeled tomatoes, diced tomatoes, and chicken stock. Stir to combine and bring the mixture to a boil.
- Simmer the soup: Cover the pot, reduce heat to medium-low, and let the soup simmer gently for 30 minutes to develop flavor.
- Blend the soup: Reduce the heat to low and use an immersion blender to puree the soup until smooth and thick.
- Add cream: Stir in the heavy cream or half & half to enrich the soup. Keep warm on low heat while preparing the sandwiches.
- Assemble sandwiches: Place 2-3 slices of American cheese and about 1/4 cup shredded cheddar cheese on one slice of sourdough, then top with another slice to make a sandwich. Repeat for the remaining sandwiches.
- Cook sandwiches: Heat about 1 tablespoon of butter in a large pan over low heat until melted. Add the sandwiches (in batches if necessary). Cook slowly on one side until golden brown and the cheese begins to melt; then flip and cook the other side. Covering the pan helps melt the cheese and prevents burning.
- Serve: Remove sandwiches from heat and serve alongside a bowl of the creamy tomato soup. Garnish the soup with fresh or dried basil and an extra splash of cream, if desired. Enjoy immediately.
Notes
- Cooking the grilled cheese on low heat ensures the bread toasts evenly while the cheese melts smoothly without burning.
- Using an immersion blender makes it easy to blend the soup directly in the pot without transferring to a blender.
- Feel free to substitute chicken stock with vegetable stock for a vegetarian option.
- Add a pinch of red pepper flakes to the soup while simmering for a spicy kick.
- Butter the outer sides of the bread slices for extra crispiness if preferred.
Keywords: grilled cheese, tomato soup, comfort food, stovetop soup, easy dinner, sandwich recipe
