There’s something inherently comforting about a warm bowl of creamy tomato soup paired with crispy grilled cheese. This quintessential duo evokes nostalgia, bringing back memories of rainy days and cozy evenings spent at home. In just about an hour, you can create this delightful meal that is surprisingly simple yet truly special, perfect for anyone looking to indulge in a nostalgic treat.
When you take that first spoonful of the soup, you’ll be greeted by a balance of sweetness from roasted tomatoes and the comforting richness of heavy cream. The grilled cheese, with its gooey combination of cheddar and mozzarella, adds a perfectly crunchy texture that complements the soup’s creaminess. This is a dish that warms the heart and soul, making it ideal for family dinners, gatherings with friends, or even a quiet night in.
Why you’ll love grilled cheese and tomato soup
- It’s a classic comfort food combination that never fails to please.
- Quick to prepare, making it great for busy weeknights.
- You can easily make a big batch for leftovers or sharing.
- Perfect for all ages, appealing to both kids and adults.
- Accommodates plenty of ingredient variations to suit your taste.
“This combination is pure nostalgia on a plate!”
Step-by-step overview
Making grilled cheese and tomato soup is straightforward. Begin by roasting fresh vegetables, including tomatoes and peppers, to deepen their flavors. After blending them with rich cream and broth, you’ll prepare cheesy sandwiches cooked to golden perfection. Together, they create a heartwarming meal that you can enjoy on any occasion.
What ingredients do I need for grilled cheese and tomato soup?
- 8 tomatoes
- 3 shallots
- 2 sweet onions
- 2 garlic bulbs
- 1 red bell pepper
- 1 tbsp tomato paste
- 7 fresh basil leaves
- 1 cup chicken broth
- 1 cup heavy cream
- salt
- pepper
- 1 tbsp chicken bouillon powder
- italian loaf
- cheddar cheese
- mozzarella cheese
- olive oil
- butter
Ingredient notes & swaps
- Tomatoes: Fresh tomatoes provide the best flavor, but canned can be used in a pinch.
- Cheeses: Feel free to mix other cheeses like gouda or provolone for different flavors.
- Broth: Vegetable broth can be substituted for chicken broth for a vegetarian option.
How do I make grilled cheese and tomato soup step-by-step?
To create your delicious meal, follow these simple steps:
- Preheat your oven to 392°F (200°C).
- Cut the tomatoes, 1½ sweet onions, shallots, and red bell pepper into quarters. Slice the tops off of the garlic bulbs.
- Dice the remaining ½ sweet onion and set aside.
- Place the quartered vegetables and garlic bulbs (cut side up) in an oven-safe dish. Drizzle with olive oil and season with salt and pepper.
- Bake in the preheated oven for 50 minutes, until the vegetables are soft and slightly browned.
- Once cooled, squeeze the roasted garlic cloves out of the bulbs and add them to the roasted vegetables.
- In a large pot, heat some olive oil over medium heat. Cook the diced onions until translucent, then stir in the tomato paste and cook it down for a few minutes.
- Transfer the roasted vegetables into the pot, stirring to combine with the tomato paste. Add fresh basil leaves.
- Use an immersion blender to blend the mixture until smooth and creamy.
- Pour in the chicken broth and heavy cream, adjusting the quantities based on your preferred consistency.
- Bring the soup to a light boil, then season with salt, pepper, and chicken bouillon powder to taste. Reduce heat and simmer until ready to serve.
- Take two slices of your bread of choice. Add a generous amount of shredded mozzarella and cheddar cheese between the slices.
- Butter the outside of the bread, then melt additional butter in a pan over medium-low heat.
- Place the sandwich in the pan and cover with a lid. Toast until the bottom is golden brown, then flip to toast the other side.
- Cook until both sides are crispy and the cheese is melted.
- Serve the grilled cheese alongside your creamy tomato soup for a heartwarming experience!
Pro Tip: For a deeper flavor, roast the vegetables until they start to caramelize, enhancing the overall taste of the soup.
Helpful cooking tips
- Monitor the roasted vegetables as they bake; they should be soft and caramelized for the best flavor.
- Keep the soup covered while it simmers to trap moisture and enhance flavor.
- Use a sturdy, non-stick skillet for grilling the cheese sandwiches to prevent sticking.
- Experiment with different bread types; sourdough or whole grain can add unique flavors.
How should I serve it?
Serve your grilled cheese and tomato soup hot, garnished with a sprinkle of fresh basil for a burst of flavor. You can also add a bit of freshly grated Parmesan on top of the soup for an extra layer of richness. For a nice presentation, use a bowl with a raised edge, allowing the grilled cheese to stand at an angle next to it.
Can I make it ahead? How do I store and reheat it?
Absolutely! You can prepare both the soup and sandwiches ahead of time. Store the soup in the refrigerator for up to three days, and the sandwiches can be assembled and stored in an airtight container for a day. To reheat, warm the soup on the stovetop and grill the cheese sandwiches just before serving for that fresh, crispy texture.
How do I fix common issues?
- Soup too thick: Add extra chicken broth or cream to reach desired consistency.
- Grilled cheese soggy: Ensure the heat is low enough to melt the cheese without burning the bread.
- Tomato soup too acidic: Balancing out acidity can be done by adding a pinch of sugar or more cream.
- Bland flavor: Adjust seasoning with more salt, pepper, or even a splash of vinegar to enhance the taste.
What variations can I try?
You can mix up the flavors with a few easy variations:
- Add a pinch of red pepper flakes to the soup for a bit of heat.
- Substitute half of the heavy cream with coconut milk for a tropical twist (optional).
- Incorporate spinach or kale into the blended soup for added nutrition (optional).
- Experiment with different herbs, like thyme or oregano, for varied flavor profiles.
FAQs
Can I use canned tomatoes for the soup?
Yes! Canned tomatoes can be a convenient substitute, just be sure to drain them before using them in the recipe.
How do I make this vegetarian-friendly?
Simply use vegetable broth instead of chicken broth and adjust the cheese choice to ensure it meets your dietary preferences.
Can I freeze leftover soup?
Yes! Let the soup cool completely, then transfer it to airtight containers, leaving space at the top as it expands when frozen. Enjoy it within three months for the best flavor.
Grilled Cheese and Tomato Soup
Ingredients
Method
- Preheat your oven to 392°F (200°C).
- Cut the tomatoes, 1½ sweet onions, shallots, and red bell pepper into quarters. Slice the tops off of the garlic bulbs.
- Dice the remaining ½ sweet onion and set aside.
- Place the quartered vegetables and garlic bulbs (cut side up) in an oven-safe dish. Drizzle with olive oil and season with salt and pepper.
- Bake in the preheated oven for 50 minutes, until the vegetables are soft and slightly browned.
- Once cooled, squeeze the roasted garlic cloves out of the bulbs and add them to the roasted vegetables.
- In a large pot, heat some olive oil over medium heat. Cook the diced onions until translucent, then stir in the tomato paste and cook it down for a few minutes.
- Transfer the roasted vegetables into the pot, stirring to combine with the tomato paste. Add fresh basil leaves.
- Use an immersion blender to blend the mixture until smooth and creamy.
- Pour in the chicken broth and heavy cream, adjusting the quantities based on your preferred consistency.
- Bring the soup to a light boil, then season with salt, pepper, and chicken bouillon powder to taste. Reduce heat and simmer until ready to serve.
- Take two slices of your bread of choice. Add a generous amount of shredded mozzarella and cheddar cheese between the slices.
- Butter the outside of the bread, then melt additional butter in a pan over medium-low heat.
- Place the sandwich in the pan and cover with a lid. Toast until the bottom is golden brown, then flip to toast the other side.
- Cook until both sides are crispy and the cheese is melted.
- Serve the grilled cheese alongside your creamy tomato soup for a heartwarming experience!