Grilled Cheese and Tomato Soup Recipe
User Reviews
5.0
24 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
8 servings
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Calories
522 kcal
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Course
Main Course
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Cuisine
American
Grilled Cheese and Tomato Soup Recipe
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Inspired by Ina Garten, this sourdough grilled cheese and tomato soup recipe uses roasted summer tomatoes, fresh herbs, and plenty of gooey cheese for my take on classic comfort food.
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Ingredients
Roasted Tomato Basil Soup
- 6 roma tomatoes cut in half length-wise
- 1 yellow onion quartered
- ⅓ cup olive oil divided
- 2 tbsp butter
- ½ tsp kosher salt
- ½ tsp black pepper
- 5 cloves garlic minced
- 1 tsp fresh thyme leaves
- 1 pinch saffron strands
- 1 (28 oz) can San Marzano Tomatoes crushed
- 6 cups chicken broth low sodium
- 1/2 cup fresh basil leaves plus extra for garnish
- Kosher salt and freshly cracked black pepper to taste
- heavy cream
Grilled Cheese Sandwich
- 2 lices sourdough bread
- 2 lices cheddar cheese
- 2 lices Muenster cheese
- softened butter for spreading
Instructions
Make the Tomato Soup
- Preheat your oven to 400℉.
- Place the halved tomatoes cut side up with the onions on a parchment baking sheet. Drizzle with 1/4 cup of the olive oil and sprinkle salt and pepper over the top. Roast for 40-50 minutes, until tomatoes are slumped looking, turning golden brown. Remove from the oven. Complete this before moving on to the next step.
- In a heavy bottomed pot or dutch oven over medium heat, sauté the minced garlic, fresh thyme, and saffron in the remaining olive oil and the butter for just a minute or two, stirring frequently. Garlic burns easily, so don't overcook it!
- Add the roasted tomatoes and onions with the accumulated juices to the pot along with the canned tomatoes and chicken broth. Let the soup simmer for 25-30 minutes, but add the basil 5 minutes before finishing the simmer time.
- TURN OFF THE HEAT BEFORE IMMERSION BLENDING! After you turn the heat off, use an immersion blender to carefully blend the tomato soup smooth. If you want a super-smooth soup, strain it through a fine sieve. Taste and season with salt and pepper as needed.
- Serve the soup in bowls with a drizzle of heavy cream for richness, a few fresh basil leaves for garnish, and the grilled cheese sandwich on the side. I like to cut mine in half and use the other half as croutons.
Make the Grilled Cheese Sandwich
- Smooth the butter over one side of each slice of bread, then place one slice butter side-down into a hot skillet over medium heat. Top with the slices of cheese and the other bread slice, butter side up.
- Once the bread on the bottom is golden brown, flip the sandwich with a fish spatula to toast the other bread slice until golden brown. Repeat with however many sandwiches you are making.
Equipments used:
Notes
- Note: The recipe calls only for enough bread and cheese to make one sandwich; use however many you need to make enough sandwiches for the soup you are serving immediately.
- To make crispy grilled cheese croutons, cut the sandwiches into 1 or 2 inch squares. To make them crunchier, like a crouton, put sandwich squares onto an oven safe baking sheet or dish and bake at 325 degrees F for 10-15 minutes OR until the croutons have come to your preferred crunchiness.
- ut the sandwiches into 1 or 2 inch squares. To make them crunchier, like a crouton, put sandwich squares onto an oven safe baking sheet or dish and bake at 325 degrees F for 10-15 minutes OR until the croutons have come to your preferred crunchiness.
- Store soup in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months.
- Store soup in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months.
Nutrition Information
Show Details
Serving
1 serving
Calories
522kcal
(26%)
Carbohydrates
113g
(38%)
Protein
27g
(54%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Cholesterol
8mg
(3%)
Sodium
2797mg
(117%)
Potassium
4546mg
(130%)
Fiber
29g
(116%)
Sugar
68g
(136%)
Vitamin A
3729IU
(75%)
Vitamin C
146mg
(162%)
Calcium
559mg
(56%)
Iron
20mg
(111%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 522kcal | 26% |
| Carbohydrates | 113g | 38% |
| Protein | 27g | 54% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 2797mg | 117% |
| Potassium | 4546mg | 97% |
| Fiber | 29g | 116% |
| Sugar | 68g | 136% |
| Vitamin A | 3729IU | 75% |
| Vitamin C | 146mg | 162% |
| Calcium | 559mg | 56% |
| Iron | 20mg | 111% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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