Classic Grilled Cheese and Tomato Soup
A comforting combination of crispy grilled cheese sandwiches paired with a rich and creamy tomato soup, perfect for any meal.
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Ingredients
Yields 4 servings
- (8 slices) bread
- (4 tablespoons) butter
- (8 slices) cheddar cheese
- (1 tablespoon) olive oil
- (1) medium onion, chopped
- (2 cloves) garlic, minced
- (1 can) (28 oz) crushed tomatoes
- (2 cups) vegetable broth
- (1 teaspoon) sugar
- (1 teaspoon) dried basil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/2 cups) heavy cream
- Fresh basil leaves for garnish
Instructions
- 1
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 medium onion, chopped, and sauté until translucent, about 5 minutes.
- 2
Add 2 cloves garlic, minced, and cook for an additional minute until fragrant.
- 3
Stir in 1 can (28 oz) crushed tomatoes, 2 cups vegetable broth, 1 teaspoon sugar, 1 teaspoon dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer and cook for 20 minutes.
- 4
After 20 minutes, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches. Return to the pot and stir in 1/2 cup heavy cream. Keep warm on low heat.
- 5
While the soup is cooking, prepare the grilled cheese sandwiches. Heat a skillet over medium heat.
- 6
Spread 1 tablespoon of butter on one side of each slice of bread. Place 4 slices of bread, buttered side down, in the skillet, and layer 2 slices of cheddar cheese on top of each.
- 7
Top with the remaining 4 slices of bread, buttered side up. Cook for about 4-5 minutes until golden brown, then flip and cook the other side until golden and the cheese is melted, about another 4-5 minutes.
- 8
Remove the sandwiches from the skillet and let them cool slightly before cutting them in half.
- 9
Serve the grilled cheese sandwiches with a bowl of tomato soup, garnished with fresh basil leaves.
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