Tomato Soup Grilled Cheese
Highlighted under: Classic Comfort Cooking
Ever find yourself dreaming of warm comfort on a chilly day? That's how I feel when I think about making tomato soup and grilled cheese. It’s one of those meals that brings back memories of cozy evenings, and honestly, it never fails to hit the spot. I love making this combo because it's simple and quick, and the best part is that I can use pantry staples. Grab your favorite cheese and bread, and let's get to it!
Growing up, this was the kind of meal my mom would make when we were feeling under the weather or just needed a bit of comfort. I remember the smell of garlic and tomatoes wafting through the kitchen, making me feel all warm and cozy. Honestly, it always felt like a warm hug on a plate.
These days, I like to mix things up a bit by adding a splash of cream or some fresh basil if I have it lying around. And while I typically use cheddar, I've experimented with different cheeses and found that Swiss can be surprisingly good too! Just be careful not to burn your bread while you’re getting that cheese to melt.
What I Love About This
- The soup is super easy to make
- You probably have the ingredients already
- It’s a classic comfort combo
- Grilled cheese just gets that perfect crunchy crust
What to Know Before Making Tomato Soup Grilled Cheese
Making tomato soup and grilled cheese is all about timing and keeping it simple. You don’t have to stress too much about the soup; just let it simmer and do its thing. I sometimes add a pinch of red pepper flakes for a little kick, but that’s totally optional. If you're used to a creamier texture, don’t forget that heavy cream at the end; it makes the soup feel a bit more luxurious but is not a must-have.
For the grilled cheese, it’s crucial to get the heat just right. If your skillet is too hot, the outside can burn before the cheese melts. I recommend medium heat, and if you need to check, peek underneath after a few minutes. You want a nice golden color that’s crunch-worthy without being charred.
Ingredients
Gather these ingredients for a delightful meal.
For the Tomato Soup
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
- 1 teaspoon sugar (optional)
- 1/4 cup heavy cream (optional)
For the Grilled Cheese
- 4 slices of sourdough bread
- 4 slices of cheddar cheese
- 2 tablespoons Kerrygold butter
Once you've gathered everything, we're ready to get cooking!
Instructions
Here’s how to bring this meal to life.
Make the Tomato Soup
In a pot, heat the olive oil over medium heat. Throw in the chopped onion and sauté it for about 5 minutes, until it's soft and translucent. Add in the minced garlic and sauté for another minute, but keep an eye on it - garlic burns quick. Then, pour in the crushed tomatoes and vegetable broth. Stir everything together and let it simmer for about 15 minutes. If it tastes too acidic, sprinkle in a teaspoon of sugar. For a creamier soup, stir in the heavy cream just before serving.
Prep the Grilled Cheese
While the soup is simmering, heat a non-stick skillet over medium heat. Butter one side of each slice of sourdough bread. Place two slices in the skillet, butter-side down, and layer on two slices of cheese on each. Top with the remaining bread slices, butter-side up. Cook for about 4 minutes, or until golden brown, then flip carefully. Cook for another 4 minutes until the cheese is melted and both sides are golden.
Serve It Up
Ladle the hot soup into bowls and slice your grilled cheese into triangles. You can dunk the sandwich into the soup or take a bite and then sip some soup. Either way, it’s all delicious. Enjoy!
Now sit back and enjoy the warmth of this classic meal!
Pro Tips
- Feel free to add extra spices like basil or oregano to the soup for more flavor.
- If you want, you can use low-sodium broth to control the saltiness.
- Try using a mix of cheeses for the grilled cheese - mozzarella and gouda are great options.
- Leftover soup can be stored in the fridge for up to 3 days.
Tomato Soup Grilled Cheese Leftovers Plan
Leftovers of this tomato soup store really well in the fridge for up to three days, and it’s super easy to reheat. Just pour it back into a pot over low heat, stirring occasionally until warmed through. If the soup thickens too much while sitting, add a splash of water or broth to loosen it up a bit.
As for grilled cheese, I find that they don’t stay crisp when stored, so it's best to enjoy them fresh. However, if you do have some leftovers, just heat them in a skillet rather than the microwave to help regain some of that crunch. Remember to add a little butter to the skillet for an extra layer of golden goodness.
Dietary Swaps
If you're looking for a lighter version, consider using low-fat milk instead of heavy cream in the soup. I've tried it a few times, and it works surprisingly well. For a dairy-free alternative, coconut milk can lend a nice creaminess, although it will give a slightly different flavor.
For the grilled cheese, don’t hesitate to switch up the bread. I’ve made this with whole grain, rye, and even gluten-free options; they all turn out well. If you're vegan, plant-based cheese melts nicely too. Just keep an eye on it, as it might need a couple of extra minutes to get the same gooey texture.
Questions About Recipes
→ Can I use fresh tomatoes instead of canned?
You can, but I'd recommend using about 2 pounds of fresh tomatoes and roasting them first to deepen the flavor.
→ What other cheeses work well for grilled cheese?
Honestly, I usually mix cheddar with something like Gruyère or pepper jack for a little kick. The possibilities are endless.
→ How do I know when my soup is done?
It's pretty straightforward, just let it simmer for about 15 minutes and taste for seasoning. It should taste rich and balanced.
→ Can I make the soup ahead of time?
Absolutely! It actually tastes better the next day as the flavors meld together. Just reheat gently on the stove.
→ What can I add to the soup for extra nutrients?
You can toss in some chopped spinach or kale during the last few minutes of cooking. It's a great way to sneak in some greens!
Tomato Soup Grilled Cheese
Created by: The Meals By Sophia Team
Recipe Type: Classic Comfort Cooking
Skill Level: Beginner
Final Quantity: 2 servings
What You'll Need
For the Tomato Soup
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
- 1 teaspoon sugar (optional)
- 1/4 cup heavy cream (optional)
For the Grilled Cheese
- 4 slices of sourdough bread
- 4 slices of cheddar cheese
- 2 tablespoons Kerrygold butter
How-To Steps
In a pot, heat the olive oil over medium heat. Throw in the chopped onion and sauté it for about 5 minutes, until it's soft and translucent. Add in the minced garlic and sauté for another minute, but keep an eye on it - garlic burns quick. Then, pour in the crushed tomatoes and vegetable broth. Stir everything together and let it simmer for about 15 minutes. If it tastes too acidic, sprinkle in a teaspoon of sugar. For a creamier soup, stir in the heavy cream just before serving.
While the soup is simmering, heat a non-stick skillet over medium heat. Butter one side of each slice of sourdough bread. Place two slices in the skillet, butter-side down, and layer on two slices of cheese on each. Top with the remaining bread slices, butter-side up. Cook for about 4 minutes, or until golden brown, then flip carefully. Cook for another 4 minutes until the cheese is melted and both sides are golden.
Ladle the hot soup into bowls and slice your grilled cheese into triangles. You can dunk the sandwich into the soup or take a bite and then sip some soup. Either way, it’s all delicious. Enjoy!
Extra Tips
- Feel free to add extra spices like basil or oregano to the soup for more flavor.
- If you want, you can use low-sodium broth to control the saltiness.
- Try using a mix of cheeses for the grilled cheese - mozzarella and gouda are great options.
- Leftover soup can be stored in the fridge for up to 3 days.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 460
- Total Fat (g): 24.7
- Saturated Fat (g): 14.3
- Cholesterol (mg): 66
- Sodium (mg): 842
- Total Carbohydrates (g): 35.3
- Dietary Fiber (g): 6.4
- Sugars (g): 6.1
- Protein (g): 20.9