There’s something magical about the combination of a perfectly grilled cheese sandwich paired with warm, creamy tomato soup. This classic comfort food duo has been warming hearts and satisfying cravings for generations, and today I’m sharing my tried-and-true recipe that delivers restaurant-quality results right in your home kitchen. Whether you’re looking for a cozy lunch on a rainy day or a quick dinner solution, this Grilled Cheese Sandwiches with Tomato Soup recipe will become your new go-to comfort meal.
Ingredients
For the Grilled Cheese:
- 8 slices of good-quality sourdough bread
- 8 ounces sharp cheddar cheese, sliced
- 4 ounces gruyere cheese, sliced (adds amazing depth of flavor)
- 4 tablespoons softened butter
- 1/4 teaspoon garlic powder (optional)
For the Tomato Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (28-ounce) cans whole peeled tomatoes
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
For the Tomato Soup:
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the tomatoes with their juice, broth, and basil. Bring to a simmer.
- Reduce heat and let simmer for 20 minutes, stirring occasionally.
- Using an immersion blender (or transfer to a regular blender), blend until smooth.
- Stir in heavy cream and season with salt and pepper to taste.
For the Grilled Cheese:
- Mix softened butter with garlic powder if using.
- Butter one side of each bread slice with the seasoned butter.
- Layer both kinds of cheese between two slices of bread (butter side out).
- Heat a large skillet or griddle over medium heat.
- Cook sandwiches for 3-4 minutes per side, or until golden brown and cheese is melted.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Recipe Notes
- For extra-crispy sandwiches, sprinkle a tiny bit of grated parmesan on the buttered outside of the bread before grilling.
- Don’t rush the soup-simmering process – this develops better flavor.
- If your grilled cheese is browning too quickly before the cheese melts, lower the heat and cover the pan with a lid.
- The soup can be made ahead and reheated, but grilled cheese is best served immediately.
- For a lighter version, you can substitute half-and-half for the heavy cream in the soup.
- Store leftover soup in an airtight container for up to 4 days in the refrigerator.
This simple yet satisfying meal proves that sometimes the classics are exactly what we need. The key is using quality ingredients and taking your time with each step. The result is a perfectly balanced meal that combines crispy, melty sandwiches with smooth, flavorful soup – comfort food at its finest.
Grilled Cheese Sandwiches with Tomato Soup
Ingredients
- 8 slices of good-quality sourdough bread
- 8 ounces sharp cheddar cheese sliced
- 4 ounces gruyere cheese sliced
- 4 tablespoons softened butter
- 1/4 teaspoon garlic powder optional
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 28-ounce cans whole peeled tomatoes
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the tomatoes with their juice, broth, and basil. Bring to a simmer.
- Reduce heat and let simmer for 20 minutes, stirring occasionally.
- Using an immersion blender (or transfer to a regular blender), blend until smooth.
- Stir in heavy cream and season with salt and pepper to taste.
- Mix softened butter with garlic powder if using.
- Butter one side of each bread slice with the seasoned butter.
- Layer both kinds of cheese between two slices of bread (butter side out).
- Heat a large skillet or griddle over medium heat.
- Cook sandwiches for 3-4 minutes per side, or until golden brown and cheese is melted.
