Save to Pinterest A comforting, classic combo featuring creamy tomato soup and crispy, melty grilled cheese perfect for dipping.
Pairing tomato soup and grilled cheese instantly reminds me of cozy childhood lunches when my mom would use thick-sliced sourdough and cheddar. That crispy, buttery crust and tangy soup bring back so much nostalgia.
Ingredients
- Unsalted butter: 1 tablespoon for the soup plus 2 tablespoons softened for the grilled cheese
- Yellow onion: 1 small, chopped for flavoring the soup
- Whole peeled tomatoes: 1 can (28 oz / 800 g), including juice for the soup base
- Vegetable broth: 2 cups (480 ml) to thin out and add depth to the soup
- Salt and black pepper: To taste for seasoning
- Sourdough bread: 4 slices for grilled cheese
- Sharp cheddar cheese: 4 slices for melty goodness
Instructions
- Sauté onion:
- In a medium saucepan, melt 1 tablespoon butter over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
- Simmer the soup:
- Add whole peeled tomatoes (with juice) and vegetable broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Blend until smooth:
- Use an immersion blender or carefully transfer soup to a blender to blend until smooth. Season with salt and pepper to taste. Keep warm over low heat.
- Prepare sandwiches:
- Spread softened butter on one side of each bread slice. Place cheese slices between two bread slices, buttered sides out, to make two sandwiches.
- Grill the sandwiches:
- Heat a skillet over medium heat. Grill sandwiches for 2, 3 minutes per side, until golden brown and cheese is melted.
- Slice for dunking:
- Cut grilled cheese into strips or cubes for easy dunking.
- Serve:
- Serve hot tomato soup in bowls, with grilled cheese alongside for dipping.
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Save to Pinterest My kids love dunking their grilled cheese sticks into the warm tomato soup after a chilly walk home from school. It is our favorite simple dinner when we want something comforting fast.
Required Tools
Medium saucepan, immersion blender or blender, skillet, knife, and cutting board are the essential tools needed for this recipe.
Nutritional Information
Each serving has 480 calories, 25 g total fat, 48 g carbohydrates, and 16 g protein.
Notes
Swap cheddar for Gruyère or Monterey Jack, or add a pinch of red pepper flakes to the soup for a spicy kick. For extra creaminess, stir in heavy cream before serving.
Save to Pinterest 
Save to Pinterest This classic soup and sandwich duo is super quick to put together and always a crowd-pleaser. Try with different cheeses for your own favorite variation.
Answers to Recipe Questions
- → Can I use other cheese types?
Yes, melty cheeses like Gruyère or Monterey Jack work well and offer different flavor profiles.
- → How do I get a smooth tomato base?
Blend the cooked tomatoes and broth using an immersion blender or regular blender until fully smooth.
- → What bread is best for grilling?
Sourdough bread is ideal for its sturdy texture and tangy flavor, but other sturdy breads work too.
- → Can I add spice to the tomato blend?
Adding a pinch of red pepper flakes during cooking adds a pleasant, mild heat to the soup.
- → How to achieve crispy grilled sandwiches?
Butter the outside of the bread slices and grill on medium heat for 2-3 minutes per side until golden brown.
- → Is it possible to make this vegan?
To veganize, substitute butter with plant-based spreads and use dairy-free cheese alternatives.