Description
Tomato Soup and Grilled Cheese is the ultimate comfort food combo. A creamy, tangy tomato soup pairs perfectly with a golden, buttery, cheesy sandwich. It’s quick, budget-friendly, and delivers maximum satisfaction with minimal effort.
Ingredients
For the Tomato Soup
2 tbsp butter or olive oil
1 medium onion, diced
2 cloves garlic, minced
2 (28 oz) cans whole peeled tomatoes
2 cups vegetable or chicken broth
1/2 cup heavy cream or half-and-half
1 tsp sugar
Salt and pepper to taste
Fresh basil (optional)
For the Grilled Cheese
8 slices bread (sourdough or sturdy white)
4 tbsp softened butter
8 oz cheese, sliced or shredded (cheddar + gruyere recommended)
Instructions
1. Melt butter in a pot over medium heat. Cook onion until soft, 5-7 minutes. Add garlic and cook 1 minute.
2. Add tomatoes with juices and broth. Bring to a boil, reduce heat, and simmer 20 minutes.
3. Blend soup until smooth using immersion blender or countertop blender.
4. Stir in cream and sugar. Season with salt and pepper. Keep warm.
5. Butter one side of each bread slice. Place one slice butter-side down in a skillet. Add cheese, then top with another slice, butter-side up.
6. Cook sandwiches over medium-low heat 3-4 minutes per side until golden and cheese melts.
7. Serve soup hot with grilled cheese on the side. Cut sandwiches diagonally and dip.
Notes
Soup can be refrigerated up to 4 days or frozen (omit cream before freezing, stir it in when reheating).
Grilled cheese is best eaten immediately. Reheat in toaster oven or air fryer, not microwave.
Additions: red pepper flakes, pesto, roasted red peppers, or protein like ham/bacon.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl soup + 1 sandwich
- Calories: 540
- Sugar: 10 g
- Sodium: 1050 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 70 mg