Grilled Cheese and Tomato Soup Recipe
User Reviews
5
Grilled Cheese and Tomato Soup Recipe
Description
The tomato soup starts by sautéing diced onions with butter and sugar until caramelized, followed by garlic for aroma. Canned San Marzano tomatoes and chicken stock are added along with balsamic vinegar, simmered briefly, then pureed until very smooth. The soup returns to heat where cream, salt, and pepper are stirred in, yielding a rich, velvety texture with balanced sweet and tangy notes.
The grilled cheese sandwiches are prepared on a pan with buttered brioche slices toasted until golden. Fig jam is spread on slices, layered with sharp cheddar, smoked gouda, provolone cheese, and prosciutto ham, creating a layered, slightly sweet and savory filling. The sandwiches are cooked until cheese melts and bread crisps.
Serving the grilled cheese with the tomato soup creates a classic combination elevated by the blend of cheeses and fig jam's subtle sweetness. The soup can be prepared ahead and stored refrigerated or frozen, while the sandwich is best served fresh to maintain texture. Reheating instructions help preserve quality. Additional garnishes like crème fraîche or croutons can enhance the soup's texture and flavor.
For a lighter option, the soup can be prepared without butter and cream, pureed after cooking the base ingredients. Whole grain bread and low-fat or vegan cheese may be used for a healthier grilled cheese variant. When blending hot soup, removing the blender lid cap allows steam to escape safely.
Ingredients
For the Tomato Soup:
- 1 tablespoon butter unsalted
- 1 yellow onion peeled, medium diced
- 1 ½ tablespoons sugar
- 3 garlic finely minced cloves
- 2 28- ounce San Marzano Tomatoes cans, in juice
- 1 cup chicken stock
- 2 tablespoons balsamic vinegar
- ½ cup heavy cream whipped
- salt coarse, to taste
- black pepper coarse, to taste
For the Grilled Cheese:
- 4 teaspoons butter unsalted
- 4 lices brioche bread
- 4 teaspoons fig jam
- 2 lices cheddar cheese
- 2 lices smoked Gouda cheese
- 2 lices provolone cheese
- 2 lices prosciutto ham
Instructions
- Tomato Soup: Add the butter to a large pot over medium-low heat until melted.
- Add in the onions and cook for 5–6 minutes before adding in the sugar.
- Mix and cook for a further 7-9 minutes until browned while occasionally stirring.
- Add in the garlic and cook for 1 to 2 minutes, or just until fragrant.
- Pour in the tomatoes and stew for 5-6 minutes, add in the chicken stock and then add in the balsamic vinegar.
- Transfer the mixture to a blender and blend on high until smooth.
- Add the soup back to the pot over low heat and stir in cream, salt, and pepper. Keep it warm.
- Grilled Cheese: Add the butter to a large grilled or frying pan over low heat until melted.
- Add the brioche and cook for 1 1/2 to 2 minutes or until it is browned and toasted.
- Flip the bread over and spread on the fig jam to two slices of bread.
- Next, layer on 1 slice of cheddar, 1 slice of gouda, 1 slice of provolone, and 1 slice of prosciutto over the fig jam. Repeat with the other piece of bread with fig jam. Cook for 1 1/2 to 2 minutes or until it is browned and toasted.
- Add the bread with nothing on it to the tops of the cheese and prosciutto.
- Slice and serve.
Notes
- The tomato soup can be prepared up to 2 days in advance for freshness.
- Store the tomato soup covered in the refrigerator for up to 5 days or freeze for up to 3 months.
- Grilled cheese sandwiches keep refrigerated up to 3 days but do not freeze well.
- Reheat soup gently on low heat; bake grilled cheese wrapped in foil at 350°F for 6-7 minutes to warm.
- Add croutons or drizzle crème fraîche on the soup for additional texture and creaminess.
- For a lighter soup, omit butter and cream, then blend and season after cooking.
- When blending hot soup, remove the lid’s center cap to allow steam to escape safely.
- Use brioche bread and high-quality cheeses for best grilled cheese texture; fig jam balances savory ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 826 kcal
% Daily Value*
| Calories | 826kcal | 41% |
| Carbohydrates | 28g | 9% |
| Protein | 39g | 78% |
| Fat | 64g | 98% |
| Saturated Fat | 37g | 185% |
| Cholesterol | 193mg | 64% |
| Sodium | 1678mg | 70% |
| Potassium | 1079mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 3265IU | 65% |
| Vitamin C | 60.1mg | 67% |
| Calcium | 947mg | 95% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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