Description
Looking for the best comfort food? This grilled cheese and tomato soup recipe is quick easy and so satisfying for cold days or weeknight dinners! The soup is smooth and rich the sandwich is cheesy and crisp—perfect for dipping and totally beginner-friendly!
Ingredients
Scale
- 4 slices bread
- 2 tbsp butter
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella
- 2 slices American cheese (optional)
- 1 tbsp olive oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 1 (28 oz) can crushed tomatoes
- 1 cup vegetable broth
- 1 tsp sugar
- Salt and pepper to taste
- Fresh basil chopped
Instructions
- Heat olive oil in a saucepan and sauté onion for 5 minutes. Add garlic and cook 1 minute more.
- Stir in crushed tomatoes, broth, sugar, salt, and pepper. Simmer for 15–20 minutes.
- Blend soup until smooth with immersion blender or in batches.
- Stir in fresh basil and adjust seasoning. Keep warm on low.
- Butter one side of each bread slice. Add cheese between unbuttered sides.
- Grill sandwiches over medium heat until golden and cheese melts.
- Slice sandwiches and serve with hot tomato soup for dipping.
Notes
- Add cream to the soup for a richer taste.
- Use sourdough or thick bread for best results.
- Sprinkle cheese with herbs or garlic powder for more flavor.
- Soup stores well for up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop and Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 bowl soup with 1 sandwich
- Calories: 480
- Sugar: 9g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 50mg