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Grilled cheese and tomato soup

Grilled Cheese and Tomato Soup

Classic grilled cheese and tomato soup with a smooth, cozy tomato basil soup and buttery, crispy grilled cheese sandwiches.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Tomato Soup
  • 2 tbsp olive oil or unsalted butter
  • 1 medium onion, diced
  • 3 cloves garlic, grated or minced
  • 2 tbsp tomato paste
  • 2 cans (28 ounces total) crushed tomatoes
  • 2 cups chicken broth or vegetable broth
  • 1 tsp dried basil (or 1/4 cup fresh basil)
  • 1/2 tsp dried oregano (optional)
  • 1/2 tsp fine sea salt, plus more to taste
  • 1/4 tsp black pepper
  • 1 to 2 tsp sugar or honey (optional)
  • 1/3 cup heavy cream, half and half, or milk (optional)
  • 1 tbsp balsamic vinegar or lemon juice (optional)
Grilled Cheese
  • 8 slices bread
  • 4 tbsp unsalted butter, softened (or mayo)
  • 8 slices cheddar (or 2 cups shredded)
  • optional: mozzarella or provolone for extra melt

Method
 

  1. Start the soup. Heat olive oil (or butter) in a pot over medium heat. Add onion and cook 5 to 6 minutes until soft. Add garlic and cook 30 seconds.
  2. Build flavor. Stir in tomato paste and cook 1 minute.
  3. Simmer. Add crushed tomatoes, broth, basil, oregano (if using), salt, and pepper. Bring to a gentle simmer and cook 12 to 15 minutes.
  4. Blend. Use an immersion blender (or carefully blend in batches) until smooth.
  5. Finish. Stir in sugar/honey if needed. Add cream if using. Stir in balsamic or lemon juice if using. Taste and adjust salt.
  6. Make grilled cheese. Spread butter (or mayo) on the outside of each bread slice. Build sandwiches with cheese in the middle.
  7. Toast. Heat a skillet over medium-low. Cook sandwiches 3 to 5 minutes per side until deeply golden and the cheese is melted. (Cover the pan for 1 minute if needed to help melt.)
  8. Serve. Slice sandwiches and serve with warm tomato soup.

Notes

  • If the soup tastes sharp, add a pinch more sugar and salt—tomatoes vary a lot.
  • For ultra-smooth soup, blend longer and strain if you want it extra refined.
  • Grilled cheese is best cooked slower than you think for perfect melt.