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Grilled Cheese and Tomato Soup

A cozy combination of creamy tomato soup and crispy grilled cheese, perfect for chilly evenings and comfort dining.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Tomato Soup
  • 2 tablespoons olive oil For cooking onion and garlic
  • 1 medium onion, chopped For flavor base
  • 2 cloves garlic, minced
  • 1 can San Marzano tomatoes Canned whole tomatoes preferred
  • 2 cups chicken or vegetable broth To loosen soup
  • 1 tablespoon heavy cream For richness in the soup
  • 1 teaspoon sugar To balance acidity if needed
For the Grilled Cheese
  • 8 slices bread (sourdough or brioche recommended) Choose according to preference
  • 4 ounces sharp cheddar cheese, shredded For flavor
  • 4 ounces mozzarella cheese, shredded For stretch
  • 4 tablespoons butter or mayo For spreading on outside of bread

Method
 

Make the Tomato Soup
  1. Film a pot with olive oil and soften chopped onion with a pinch of salt until it smells sweet and looks translucent.
  2. Add minced garlic and cook for a minute.
  3. Add the canned tomatoes and crush them slightly with a spoon.
  4. Pour in the broth and add a pinch of sugar if needed, along with a splash of cream.
  5. Simmer gently for 15 to 20 minutes.
  6. Blend until smooth with an immersion blender. Adjust thickness with more broth if necessary.
  7. Taste and add salt, and optionally a pat of butter for sheen.
Cook the Grilled Cheese
  1. Preheat a skillet on medium-low.
  2. Assemble sandwiches with cheese on both slices of bread.
  3. Spread butter or mayo on the outside of both slices.
  4. Cook sandwiches slowly until the outside is golden and cheese starts to melt.
  5. Flip and cook until both sides are crisp and cheese is gooey.
  6. If browning too fast, lower the heat and cover for a minute.

Notes

Keep the finished sandwiches warm on a wire rack in a low oven. Refrigerate leftover soup for up to 4 days. Freeze portions for up to 3 months, reheating gently.