← back

Grilled Cheese and Tomato Soup

The ultimate comfort duo — buttery, golden grilled cheese paired with a quick creamy tomato soup.

lunch • prep: 5 min • cook: 20 min • serves 4

Ingredients

For the Tomato Soup

  • 1 can (28 oz) crushed tomatoes
  • 1 cup chicken or vegetable broth
  • ½ cup heavy cream
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1 teaspoon sugar
  • ½ teaspoon dried basil
  • Salt and pepper to taste

For the Grilled Cheese

  • 8 slices white or sourdough bread
  • 8 slices American or cheddar cheese
  • 4 tablespoons butter, softened

Instructions

  1. Start the soup: Melt butter in a saucepan over medium heat. Cook garlic for 30 seconds. Add crushed tomatoes, broth, sugar, and basil. Simmer for 15 minutes.

  2. Finish the soup: Stir in heavy cream. Season with salt and pepper. Use an immersion blender for a smoother texture if you like.

  3. Make the grilled cheese: While soup simmers, butter the outside of each bread slice. Place cheese between two slices. Cook in a skillet over medium heat for 2-3 minutes per side until golden and cheese is melted.

  4. Serve: Ladle soup into bowls. Slice grilled cheese diagonally and serve alongside for dipping.

Notes

  • Storage: Soup keeps in the fridge for 5 days or freezes for 3 months. Grilled cheese is best made fresh.
  • Variations: Add pesto or bacon to the grilled cheese. Stir roasted red peppers into the soup.
  • Tips: Low and slow on the grilled cheese — medium heat melts the cheese before the bread burns.