Pin This grilled cheese sandwich with tomato soup is my answer for those days when only true comfort food will do. Crisp buttery bread gives way to gooey cheese and the creamy tang of tomato soup brings back memories of childhood lunches and cozy gatherings around the kitchen table. It is a timeless meal that fits just about any season and never fails to bring a smile to the table.
I always turn to this combo when I need something warm yet unfussy. Every time I serve this my family is instantly comforted and the kitchen smells irresistible while it cooks.
Ingredients
- Sourdough or white bread: eight slices with good structure and flavor. Choose bakery-style for the best texture and crunch
- Sharp cheddar or American cheese: eight slices for gooey melt and bold taste. Opt for freshly sliced cheese or deli quality for optimal melting
- Unsalted butter: softened to spread across each bread slice giving you extra golden crisp edges
- Mayonnaise (optional): for spreading on bread for ultra-crisp crust and a slight tang. Use a quality brand for best results
- Olive oil or butter: for sautéing aromatics in the soup and boosting richness. Cold-pressed olive oil or European-style butter are ideal
- Small onion: chopped for natural sweetness and depth in the soup. Look for firm and fragrant onions
- Garlic cloves: minced for savory punch
- Tomato paste: concentrates tomato flavor and adds gentle sweetness
- Canned whole peeled tomatoes: the backbone of the soup. Use San Marzano or a trusted Italian brand for naturally sweet and robust flavor
- Vegetable broth: for a flavorful base. Choose a low-sodium or homemade version for control over seasoning
- Sugar: balances the acidity of tomatoes. Adjust to taste
- Dried basil or thyme: for subtle herby depth. Rub the herbs between your fingers to release their aromas
- Salt and pepper: to season each layer
- Heavy cream or milk (optional): for a richer and silkier soup. Use fresh dairy or your favorite non-dairy substitute
Instructions
- Make the Soup
- In a heavy-bottomed pot warm the olive oil or butter on medium heat until shimmering. Scatter in chopped onion and cook patiently for around five minutes. Let them become translucent and soft because this forms the fundamental base of the soup
- Add Aromatics and Tomato Paste
- Stir in the garlic and tomato paste. Let them cook for about one minute as you stir to prevent burning. This wakes up the tomato paste and infuses the oil with flavor
- Simmer the Soup
- Pour in the canned tomatoes along with all their juices followed by the vegetable broth sugar basil or thyme and season with salt and pepper. Bring everything to a gentle simmer then let it cook uncovered for fifteen to twenty minutes. Stir every so often so nothing sticks and the flavors mingle
- Blend for Creaminess
- Turn off the heat. Carefully purée the soup until silky using an immersion blender directly in the pot. Or ladle into a blender working in batches for extra smoothness. Stir in cream or milk if desired for an extra luxurious finish. Taste and adjust the salt and pepper
- Prep the Sandwiches
- Heat your skillet or griddle over medium heat. Lay out the bread slices on a board and spread the butter or mayonnaise evenly on one side of each slice making sure to reach the edges for even browning
- Assemble and Grill
- Sandwich two slices of cheese between two slices of bread with the buttered sides facing out. Place in the heated pan. Grill for two to four minutes per side pressing gently with a spatula as the bread turns golden and the cheese melts to just the right stretch
- Serve and Enjoy
- Transfer the sandwiches to a cutting board and cut each in half. Ladle up the steaming tomato soup in bowls and serve alongside the sandwiches while everything is piping hot and extra melty
Pin I love experimenting with cheese blends but cheddar always brings me back to my mom's kitchen. The laughter and steam rising from a fresh batch of grilled cheese sandwiches always made rainy afternoons feel special for my family.
Tips for Storage
Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop with a splash of milk or broth if the texture thickens. The grilled cheese is best enjoyed fresh but you can re-crisp sandwiches in a hot skillet for a quick snack the next day.
Ingredient Substitutions
If you are dairy-free swap in vegan butter and cheese slices. Gluten-free bread toasts beautifully here. Feel free to try wheat or multigrain bread for a heartier texture or use a smoked cheese for deeper flavor. Coconut milk makes a wonderful substitute for cream in the soup.
Serving Suggestions
This duo needs little else but a green salad or simple slaw adds freshness on the side. For a playful twist serve tomato soup in mugs topped with fresh herbs or a drizzle of pesto. Make mini sandwiches and cut into strips for dipping.
Pin If you like bolder flavor add a splash of hot sauce or a touch of Worcestershire to your soup. Grilled cheese and tomato soup makes everyone feel at home