Grilled Cheese & Tomato Soup: A Classic Combo
A timeless comfort food duo, this Grilled Cheese & Tomato Soup is perfect for cozy evenings. The creamy, rich tomato soup pairs beautifully with the crispy, melty grilled cheese, making it the ultimate feel-good meal.
Equipment
- Large pot
- - Skillet or griddle
- * Blender (optional for smooth soup)
- - Knife and cutting board
- * Soup ladle
Ingredients
- *For the Tomato Soup:*
- * 2 tbsp butter
- * 1 medium onion chopped
- * 2 cloves garlic minced
- * 1 28 oz can crushed tomatoes
- * 2 cups chicken or vegetable broth
- * 1/2 cup heavy cream
- * 1 tsp dried basil
- * 1/2 tsp salt
- * 1/4 tsp black pepper
- * 1 tbsp sugar optional, to balance acidity
- * Fresh basil optional, for garnish
- *For the Grilled Cheese:*
- * 8 slices of bread sourdough, white, or your favorite
- * 4 tbsp butter softened
- * 8 slices of cheese cheddar, American, or a mix
Instructions
- **Make the Tomato Soup:**
- In a large pot, melt butter over medium heat. Add chopped onion and sauté for 4–5 minutes, until softened.
- Add garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes, broth, basil, salt, pepper, and sugar. Bring to a simmer and cook for 15–20 minutes.
- Use an immersion blender to blend the soup until smooth, or blend in batches using a regular blender. Stir in heavy cream and adjust seasoning if needed. Keep warm.
- **Make the Grilled Cheese:**
- While the soup simmers, butter one side of each slice of bread. Place cheese slices between two pieces of bread, buttered sides facing out.
- Heat a skillet or griddle over medium heat. Cook the sandwiches for 3–4 minutes on each side until golden brown and the cheese is melted.
- Serve the grilled cheese with a bowl of hot tomato soup. Garnish with fresh basil if desired.