There’s something undeniably magical about the combination of grilled cheese and tomato soup. It’s like a warm hug on a cold day or a nostalgic trip to childhood lunchboxes! I still remember the aroma wafting through my grandma’s kitchen as she crafted her famous grilled cheese sandwiches, perfectly crispy, with gooey cheese spilling out. Paired with her homemade tomato soup, it was the meal that could cure anything, from a rainy day to a scraped knee. That is why I hold this recipe dear to my heart—it’s simple yet comforting and brings back beautiful memories.
The beauty of this dish doesn’t just lie in its flavor; it’s the ultimate comfort food that can evoke feelings of security and joy. Whether you’re looking to soothe your soul or simply enjoy something delicious, this classic duo has got you covered! So pour yourself a bowl and take a trip down memory lane with me as we whip up this delight together.
What’s in Grilled Cheese & Tomato Soup?
Butter: The star of the show for your grilled cheese, butter gives that golden, crispy crust we all crave. I like to use unsalted butter to have better control over the seasoning.
Bread: Choose a good quality bread, like sourdough or whole grain. The sturdier the bread, the better the sandwich holds up during grilling. My personal favorite is a thick-cut sourdough that toasts beautifully.
Cheese: You can’t skimp here! A blend of sharp cheddar and creamy mozzarella is my go-to. It melts wonderfully and offers that quintessential gooeyness.
Canned Tomatoes: For the soup, I prefer using high-quality canned tomatoes, preferably San Marzano. They’re sweet, rich, and bring unparalleled flavor to your dish.
Onion: A chopped onion adds depth to the soup. I usually sauté it until it’s soft and caramelized before adding the tomatoes for an extra layer of sweetness.
Garlic: A couple of garlic cloves minced and sautéed with the onion gives the soup a fragrant punch that compliments the tomatoes beautifully.
Vegetable Broth: This is the base of your soup. I love using low-sodium vegetable broth to keep the flavors balanced without overwhelming the dish.
Seasonings: A pinch of salt, pepper, and dried basil complete the flavor profile of the soup. Fresh basil leaves for garnish add a lovely touch!
Is Grilled Cheese & Tomato Soup Good for You?
Let’s be honest—this dish is a bit indulgent, but it’s also comforting and can be made healthier if you wish!
Butter: While it certainly adds richness, using a little less butter or a butter alternative can reduce calories and fat.
Whole Grain Bread: Opting for whole grain bread is a great way to add fiber to your meal, which is always a plus.
Canned Tomatoes: Tomatoes are rich in antioxidants like lycopene, which have health benefits, including heart health support.
Cheese: Cheese can be high in calories and fat, but it’s also a good source of protein and calcium. Moderation is key!
In all honesty, this meal is best enjoyed when you’re craving something cozy. It’s about balance and savoring the moments that good food can bring!
Ingredients List
– 4 slices of thick-cut sourdough bread (serves 2)
– 4 tablespoons unsalted butter
– 4 slices of sharp cheddar cheese
– 2 slices of mozzarella cheese
– 1 can (28 oz) San Marzano tomatoes
– 1 medium onion, chopped
– 2 garlic cloves, minced
– 2 cups low-sodium vegetable broth
– Salt, to taste
– Pepper, to taste
– Dried basil, to taste
– Fresh basil leaves (for garnish)
How to Make Grilled Cheese & Tomato Soup?
1. **Prepare the Soup**: In a large pot, melt a tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. **Add the Tomatoes**: Pour in the canned tomatoes with their juice, followed by the vegetable broth. Let this simmer for about 15-20 minutes to develop the flavors.
3. **Blend the Soup**: Using an immersion blender (or a countertop blender), purée the soup until smooth. Return to low heat and season with salt, pepper, and dried basil to taste. Keep warm on the stove.
4. **Make the Grilled Cheese**: Heat a skillet over medium heat. Spread a tablespoon of butter on one side of each slice of bread. Place two slices, butter-side down, in the skillet, and top with a slice of cheddar and mozzarella on each.
5. **Assemble**: Place the other slices of bread on top, butter-side up. Grill until golden brown and crispy, about 4-5 minutes on each side. If you’re feeling fancy, you can cover the skillet for a minute to help melt the cheese.
6. **Serve**: Slice the grilled cheese in half and serve alongside a steaming bowl of tomato soup. Garnish the soup with fresh basil and a dash of pepper if you like!
Comfort in Every Bite
– If you want to spice things up, try adding a pinch of red pepper flakes to your soup for some warmth!
– For a gourmet touch, consider using different cheese varieties like gouda or fontina.
– Leftover soup? No problem! It freezes well, so store it for a cozy night in.
I can’t encourage you enough to give this recipe a try! It’s not just food; it’s memories, warmth, and a sprinkle of happiness, all in one bowl. Share it with loved ones or enjoy a nostalgic moment by yourself. I’d love to hear about your experience—let’s chat comfort food!