Servings
Font
Back
Grilled Cheese and Tomato Soup Recipe
5 from 171 votes

Grilled Cheese and Tomato Soup Recipe

This recipe pairs a creamy, blended tomato soup with a grilled cheese sandwich layered with cheddar, gouda, provolone, and prosciutto. The tomato soup is cooked slowly to develop caramelized onion sweetness and balanced acidity from balsamic vinegar, finished with cream. The sandwich combines sweet fig jam with a mix of cheeses and savory ham on brioche, adding rich textures and flavors. Together, the components create a comforting meal with sweet, savory, and creamy elements.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4
Calories: 826 kcal
Course: Soup, Lunch, Dinner
Cuisine: American

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

    Cup of Yum
  1. Tomato Soup: Add the butter to a large pot over medium-low heat until melted.
  2. Add in the onions and cook for 5–6 minutes before adding in the sugar.
  3. Mix and cook for a further 7-9 minutes until browned while occasionally stirring.
  4. Add in the garlic and cook for 1 to 2 minutes, or just until fragrant.
  5. Pour in the tomatoes and stew for 5-6 minutes, add in the chicken stock and then add in the balsamic vinegar.
  6. Transfer the mixture to a blender and blend on high until smooth.
  7. Add the soup back to the pot over low heat and stir in cream, salt, and pepper. Keep it warm.
  8. Grilled Cheese: Add the butter to a large grilled or frying pan over low heat until melted.
  9. Add the brioche and cook for 1 1/2 to 2 minutes or until it is browned and toasted.
  10. Flip the bread over and spread on the fig jam to two slices of bread.
  11. 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.
  12. Add the bread with nothing on it to the tops of the cheese and prosciutto.
  13. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 826

% 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.