Grilled Cheese and Tomato Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 15 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
Description
The soup starts with halved Roma tomatoes and quartered onions roasted at 400°F until browned and soft, enhancing their natural sweetness and depth. In a pot, garlic, fresh thyme, and saffron are sautéed briefly with olive oil and butter before adding the roasted vegetables, canned San Marzano tomatoes, chicken broth, and basil. The mixture simmers for 25-30 minutes. The heat is turned off before blending the soup smooth with an immersion blender to avoid splattering.
The grilled cheese sandwiches are made by layering cheddar and Muenster cheese slices between sourdough bread, buttered on the outside, and cooked until golden and cheese is melted. For crunchy grilled cheese croutons, sandwiches can be cut into squares and baked until crisp.
This classic pairing can be served immediately, with the soup’s fresh herb and roasted flavors complementing the rich, melted cheeses and crunchy bread. Soup stores well refrigerated or frozen, allowing make-ahead flexibility.
The soup can be refrigerated for up to 5 days or frozen for up to 6 months in airtight containers. To crisp grilled cheese croutons, bake sandwich pieces at 325°F until the preferred crunch is reached, offering textural variety with leftovers or as a garnish.
Ingredients
Roasted Tomato Basil Soup
- 6 Roma tomato 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 thyme fresh leaves
- 1 pinch saffron strands
- 1 (28 oz) can San Marzano Tomatoes crushed
- 6 cups chicken broth low sodium
- 1/2 cup basil plus extra for garnish, fresh leaves
- salt to taste, kosher salt and freshly cracked
- black pepper to taste, kosher salt and freshly cracked
- heavy cream
Grilled Cheese Sandwich
- 2 lices sourdough bread
- 2 lices cheddar cheese
- 2 lices Muenster cheese
- butter for spreading, softened
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.
Notes
- Adjust the number of bread and cheese slices to match servings needed for the soup being served immediately.
- For crunchy grilled cheese croutons, cut sandwiches into small squares and bake at 325°F for 10-15 minutes or until crispy.
- Store soup refrigerated in airtight containers for up to 5 days or freeze up to 6 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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