Description
Enjoy a comforting meal with our Classic Grilled Cheese & Tomato Soup. This duo pairs a perfectly grilled, buttery cheese sandwich with a warm, velvety tomato soup bursting with fresh basil and a hint of cream. Ideal for cozy lunches or dinners, it’s the ultimate comfort food that satisfies both cravings and nostalgia.
Ingredients
Scale
For Grilled Cheese Sandwiches:
- 8 slices sourdough bread (or your favorite sturdy white bread)
- 8 slices cheddar cheese (or 2 cups shredded cheddar cheese)
- 2 tablespoons unsalted butter (plus extra for spreading)
For Tomato Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 medium carrot, diced (optional, for added sweetness and depth)
- 1 celery stalk, diced (optional, for flavor complexity)
- 2 (28-ounce) cans whole peeled tomatoes (with juices)
- 2 cups vegetable broth (or chicken broth for a non-vegetarian version)
- 1/2 cup heavy cream (optional, for extra creaminess)
- 1 teaspoon sugar (to balance acidity)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil leaves, roughly chopped (or 1 teaspoon dried basil)
- A pinch of red pepper flakes (optional, for a slight kick)
Instructions
Tomato Soup:
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add Garlic & Vegetables: Stir in the minced garlic (and the optional diced carrot and celery, if using) and cook for an additional 2–3 minutes until fragrant.
- Incorporate Tomatoes & Broth: Add the canned tomatoes (with their juices) and vegetable broth to the pot. Bring the mixture to a simmer.
- Simmer: Let the soup simmer uncovered for 15–20 minutes, allowing the flavors to meld.
- Blend: Using an immersion blender, blend the soup until smooth. (Alternatively, let the soup cool slightly and blend in batches in a countertop blender.)
- Finish & Season: Return the soup to low heat, stir in the heavy cream (if using), and add sugar, salt, pepper, basil, and red pepper flakes. Let it simmer for an additional 5 minutes. Adjust seasoning as needed.
Grilled Cheese Sandwiches:
- Preheat Skillet: Heat a large skillet or griddle over medium heat.
- Prepare the Bread: Butter one side of each bread slice evenly.
- Assemble Sandwiches: Place a slice of cheese (or a generous layer of shredded cheese) between two slices of bread, ensuring the buttered sides face outwards.
- Grill: Place the sandwiches onto the preheated skillet. Grill for about 3–4 minutes on each side, or until the bread is golden brown and the cheese has melted.
- Serve: Remove from the skillet and let the sandwiches cool for a minute before slicing. Serve alongside a hot bowl of tomato soup for dipping.
Notes
- Variations: For a vegan option, substitute dairy cheese with your favorite vegan cheese, use plant-based butter, and replace heavy cream with coconut cream.
- Gluten-Free: Use gluten-free bread if you have gluten intolerance.
- Flavor Boost: For an extra burst of flavor, add a few roasted red peppers to the tomato soup or a sprinkle of smoked paprika.
- Serving Tip: Serve the grilled cheese sandwiches cut into strips alongside the soup for easy dipping.
- Adjustments: If you prefer a thicker soup, allow it to simmer a few minutes longer uncovered; for a thinner consistency, add a splash more broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: ~500 kcal
- Sugar: ~8 g
- Sodium: ~900 mg
- Fat: ~28 g
- Saturated Fat: ~12 g
- Unsaturated Fat: ~16 g
- Trans Fat: ~0 g
- Carbohydrates: ~40
- Fiber: ~4 g
- Protein: ~18 g
- Cholesterol: ~40 m