Grilled Cheese Sandwich and Tomato Soup

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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There’s something timeless about the combo of a grilled cheese sandwich paired with a warm bowl of tomato soup. Perfect for a cozy night in or a comforting lunch, this dynamic duo is simple yet sophisticated, with a touch of gourmet flair.

Grilled Cheese Sandwich and Tomato Soup

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Ingredients for Grilled Cheese Sandwich and Tomato Soup

Ingredients for Grilled Cheese Sandwich and Tomato Soup

Sourdough bread is the perfect vessel for our cheese, offering a tangy flavor that complements the richness of the sandwich. The sturdy texture ensures a satisfying crunch.

Butter gives the bread a golden, crispy exterior. Use unsalted so you can control the saltiness.

Cheddar cheese provides that essential melting factor with a sharp flavor that stands out. Feel free to mix in other cheeses for variety.

Crushed tomatoes form the base of our soup, offering a robust, tomatoey flavor that’s both comforting and classic.

Chicken broth adds depth and richness to the soup, making it heartier and more flavorful.

Heavy cream lends a creamy finish to the soup, rounding out the acidity of the tomatoes.

Olive oil is used for sautéing, adding a subtle fruitiness to the foundation of the soup.

Onion and garlic build the savory base of the soup, enhancing the flavor profile with their aromatic qualities.

Sugar balances the acidity of the tomatoes, ensuring the soup isn’t too tangy.

Salt and pepper are essential for seasoning, bringing out the best in each ingredient.

Fresh basil leaves serve as a fragrant garnish, adding a pop of color and a hint of freshness.

Why This Grilled Cheese Sandwich and Tomato Soup Works

During cooking, the bread and cheese and the tomato soup all change in ways that match each other. In the skillet, the butter on the outside of the sourdough slowly browns. The bread dries a little on the surface and turns crisp, but the inside stays soft. As the bread heats, the cheddar starts to melt and spread, so it fills the gaps and sticks the slices together. By the time the bread is golden, the cheese has become stretchy and smooth instead of stiff.

In the soup pot, the onion softens in the olive oil and loses its sharp bite. Once the crushed tomatoes and chicken broth go in and simmer, the liquid thickens a bit and the tomato pieces break down more. Blending makes everything smooth, so the soup feels creamy even before the heavy cream goes in. When the cream is stirred in at the end, the soup turns silky and a little richer, which matches the melted cheese and crisp bread when they are eaten together.

Grilled Cheese Sandwich and Tomato Soup Tips & Tricks

  • To get an even melt on your cheese, cover the skillet with a lid for a minute or so while grilling.
  • Use a serrated knife to slice the grilled cheese for cleaner cuts.
  • If your soup is too thick, add a splash more chicken broth until it reaches your desired consistency.

Mistakes To Avoid

Using heat that’s too high for the grilled cheese makes the bread brown fast while the cheese inside stays stiff and unmelted. The outside looks done, but the center stays in solid slices instead of turning into a soft, stretchy layer.

Letting the soup boil hard after adding the cream can cause the dairy to separate. The soup then looks grainy and slightly curdled instead of smooth and silky.

Adding the garlic too early with the onions and cooking it the whole time often leads to burnt garlic bits. Those small pieces turn dark and hard, and their sharp, bitter taste spreads through the whole pot of soup.

Skipping the blending step leaves the tomato soup chunky with pieces of onion and tomato. Instead of a smooth bowl that coats the spoon evenly, the soup feels more like a thin tomato stew with random soft bits.

Using bread that is too soft or very thin makes the grilled cheese collapse in the pan. The slices soak up the butter and steam instead of crisping, so the sandwich turns floppy and greasy instead of firm and crunchy.

Equipment Used:

Skillet, Pot, Blender

Ingredients

  1. 4 slices of sourdough bread
  2. 2 tbsp unsalted butter
  3. 4 slices of cheddar cheese
  4. 1 can (28 oz) of crushed tomatoes
  5. 1 cup chicken broth
  6. 1/2 cup heavy cream
  7. 1 tbsp olive oil
  8. 1 onion, chopped
  9. 2 cloves garlic, minced
  10. 1 tsp sugar
  11. Salt and pepper to taste
  12. Fresh basil leaves for garnish

Step-by-step Instructions

  1. 1. Preheat a skillet over medium heat and melt butter.
  2. 2. Spread butter on one side of each bread slice.
  3. 3. Place cheese between two slices, buttered sides out.
  4. 4. Grill the sandwich in the skillet until golden on both sides and cheese melts, about 4 minutes per side.
  5. 5. In another pot, heat olive oil and sauté onion until translucent.
  6. 6. Add garlic, cooking for another minute until fragrant.
  7. 7. Stir in crushed tomatoes, chicken broth, sugar, salt, and pepper.
  8. 8. Simmer the soup for 20 minutes, then blend until smooth.
  9. 9. Stir in heavy cream and heat through.
  10. 10. Serve soup hot with grilled cheese and garnish with basil.

Frequently Asked Questions

Can I make the soup ahead of time?
Absolutely! The flavors actually improve as it sits. Just reheat gently and add the cream before serving.
What other cheeses work well for the sandwich?
Try a mix of mozzarella and gruyere for a different flavor profile.
Is there a vegetarian option?
Yes, swap the chicken broth for vegetable broth to make the soup vegetarian.

Serving Ideas for Grilled Cheese Sandwich and Tomato Soup

To elevate your meal, serve the grilled cheese and tomato soup with a side of pickles or a simple green salad dressed with a light vinaigrette. For a hint of heat, sprinkle some red pepper flakes over the soup before serving.

Ratings and Comments

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.