Savory Grilled Cheese and Tomato Soup

This classic duo combines creamy, flavorful tomato soup with perfectly toasted grilled cheese for a comforting meal that warms the soul.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 450

For the Grilled Cheese

8 slices slices of bread (your choice: white, whole grain, or sourdough) Choose a sturdy bread for better hold.
4 tablespoons butter For spreading on the bread.
8 slices cheese (cheddar, mozzarella, or your favorite melting cheese) Mix different cheeses for varied flavor.

For the Tomato Soup

1 tablespoon olive oil For sautéing the onions.
1 medium onion, chopped Adds sweetness and depth to the soup.
2 cloves garlic, minced Enhances the flavor profile.
28 ounces crushed tomatoes (two 14-ounce cans or fresh tomatoes, peeled and diced) Use fresh tomatoes for a sweeter taste.
3 cups vegetable broth Base for the soup.
to taste salt and pepper For seasoning the soup.
to taste fresh basil leaves Optional for garnish.

Make the Soup

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 4-5 minutes until it's soft and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer and let it cook for about 15 minutes.
When it’s done cooking, use an immersion blender to blend it until smooth. Season with salt and pepper to taste. Set aside.

Prepare the Grilled Cheese

While the soup simmers, heat a skillet over medium heat.
Butter one side of each slice of bread. Place butter-side-down on the skillet, and layer cheese on top.
Top with another slice of bread, butter-side-up. Grill until golden and toasty, about 3-4 minutes. Flip and repeat until the cheese is melted.

Serve

Cut the grilled cheese into triangles and serve alongside the warm tomato soup. Garnish the soup with basil if desired.

Store leftover soup in an airtight container in the refrigerator for up to three days. For the grilled cheese, store separately for best texture.