Description

This classic pairing of grilled cheese and tomato soup is the ultimate comfort food duo. Crispy, golden-brown grilled cheese sandwiches oozing with melted cheese are served alongside a rich, velvety tomato soup seasoned with herbs and a hint of cream. Perfect for cozy nights, quick lunches, or nostalgic cravings, this combo brings warmth and satisfaction in every bite.

Ingredients

Scale

For the Grilled Cheese:

4 slices sourdough or white bread

4 slices sharp cheddar cheese (or mix with Swiss, Havarti, or Gouda)

2 tablespoons softened butter or mayonnaise

For the Tomato Soup:

1 tablespoon olive oil

1 small onion, chopped

2 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

1 cup vegetable or chicken broth

1 teaspoon dried basil

½ teaspoon sugar (optional, to reduce acidity)

Salt and pepper to taste

¼ cup heavy cream (optional, for creamier soup)

Instructions

Tomato Soup:

In a medium saucepan, heat olive oil over medium heat.
Add chopped onion and cook for 5 minutes, until softened.
Add garlic and sauté for 1 minute until fragrant.
Stir in crushed tomatoes, broth, basil, and sugar (if using). Simmer for 15–20 minutes.
Use an immersion blender to blend the soup until smooth (or carefully transfer to a blender in batches).
Stir in heavy cream if using, then season with salt and pepper to taste. Keep warm.

Grilled Cheese:

Butter one side of each bread slice.
Place two slices, buttered-side down, in a skillet over medium heat.
Top each slice with two slices of cheese, then place remaining bread slices on top, buttered-side up.
Cook until golden brown, about 3–4 minutes per side, pressing gently to help melt the cheese.
Slice sandwiches diagonally and serve with hot tomato soup.

Notes

Add a pinch of red pepper flakes or smoked paprika to the soup for a kick.

For extra indulgence, use a mix of cheeses like mozzarella, Gruyère, or provolone.

Swap sourdough for multigrain or rye for more texture and flavor.

To lighten the soup, skip the cream and use unsweetened almond milk or leave it out altogether.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 sandwich with 1 cup soup
Calories: 480 kcal
Sugar: 7g
Sodium: 820mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 14g
Cholesterol: 55mg

Keywords: Add a pinch of red pepper flakes or smoked paprika to the soup for a kick. For extra indulgence, use a mix of cheeses like mozzarella, Gruyère, or provolone. Swap sourdough for multigrain or rye for more texture and flavor. To lighten the soup, skip the cream and use unsweetened almond milk or leave it out altogether.