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Tomato Soup with Grilled Cheese Sandwich Recipe

American · Soup · 40 min total

A classic comfort food pairing: creamy tomato soup and a crispy, buttery grilled cheese sandwich. This recipe makes a perfect lunch or light dinner.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 cup vegetable broth
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup heavy cream (optional)
• 4 slices sourdough bread
• 2 tablespoons mayonnaise or softened butter
• 4 slices cheddar cheese

Instructions

1. In a medium pot, melt 2 tablespoons butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Stir in crushed tomatoes, vegetable broth, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. If desired, stir in heavy cream for a richer soup. Use an immersion blender to puree until smooth (or carefully transfer to a blender). Keep warm over low heat.
4. Spread mayonnaise or softened butter on one side of each bread slice. Place 2 slices, spread-side down, in a non-stick skillet over medium heat. Top each with 2 slices cheese and the remaining bread, spread-side up.
5. Cook until golden brown on the bottom, about 3-4 minutes. Flip and cook until the other side is golden and cheese is melted, about 3 minutes more.
6. Serve each sandwich with a bowl of tomato soup.

Tips

• For extra flavor, add a pinch of red pepper flakes or dried basil to the soup.
• Use any melting cheese like mozzarella, provolone, or American cheese.
• To make it vegan, use plant-based butter, broth, and cheese, and omit the cream.

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