How to Make best Tomato Soup and Grilled Cheese
Make creamy Tomato Soup and Grilled Cheese in under 30 minutes—simple, budget-friendly comfort food the whole family will love.
Equipment
- Large heavy-bottomed pot
- Immersion blender (or countertop blender)
- Nonstick skillet
- Spatula
- Chef’s knife & cutting board
Ingredients
For the Tomato Soup (4 servings)
- 2 Tbsp olive oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 2 28-oz cans crushed tomatoes
- 2 cups vegetable or chicken stock
- ½ cup heavy cream optional
- 1 tsp sugar
- Salt & pepper to taste
- Fresh basil leaves for garnish
For the Grilled Cheese (4 sandwiches)
- 8 slices country-style or sourdough bread
- 2 Tbsp unsalted butter softened
- Optional 1 Tbsp mayonnaise
- 4 oz mozzarella shredded
- 4 oz sharp cheddar sliced
- Pinch of paprika or chili flakes optional
Instructions
- Cook Aromatics: Heat the olive oil in a large pot over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in garlic and cook until fragrant.
- Simmer Soup: Add tomatoes, stock, sugar, salt, and pepper. Bring to a gentle simmer, then reduce heat and cook 12–15 minutes.
- Puree & Finish: Remove from heat and blend until smooth. Return to low heat, stir in cream, adjust seasoning, and keep warm.
- Assemble Sandwiches: Butter (or mayo-spread) one side of each bread slice. Layer mozzarella and cheddar on the unbuttered side, then top with a second slice (buttered side out).
- Grill: Over medium–low heat, cook sandwiches 3–4 minutes per side, pressing lightly, until golden and cheese is melted.
- Serve: Slice sandwiches diagonally. Ladle soup into bowls, garnish with basil, and serve hot alongside your grilled cheese.
Notes
- Creaminess: For a lighter soup, substitute half-and-half or omit the cream altogether.
- Cheese Variation: Mix Gruyère or fontina with cheddar for extra depth.
- Bread Choice: Thick-cut country or sourdough holds up best to dunking.
- Make-Ahead: Soup can be prepared a day ahead and reheated gently on the stove.