Easy Tomato Soup with Grilled Cheese Sandwich Recipe

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Easy Tomato Soup with Grilled Cheese Sandwich Recipe

Grilled cheese and tomato soup is the quintessential cold-weather comfort food combination! This quick, easy tomato soup recipe whips up in a matter of minutes and pairs perfectly with a gooey 4-cheese grilled cheese sandwich.

Course Lunch, Main Course

Cuisine American

Keyword Best Grilled Cheese for Tomato Soup, Easy Tomato Soup, Grilled Cheese and Tomato Soup, Grilled Cheese with Tomato Soup, Quick Tomato Soup, Tomato Soup and Grilled Cheese, Tomato Soup with Grilled Cheese

Prep Time 10

Cook Time 10

Servings servings

Calories 963kcal

Author Faith Gorsky

Ingredients

4-Cheese Grilled Cheese:

4 tablespoons salted butter at room temperature
8 slices sourdough bread
1/4 cup freshly-grated parmesan cheese
4 ounces Swiss cheese in slices or shredded
4 ounces havarti cheese in slices or shredded
4 ounces mozzarella cheese in slices or shredded

Quick Tomato Soup:

2 tablespoons extra-virgin olive oil
5 large cloves garlic crushed
28- ounce can crushed or diced fire-roasted tomatoes with juices
1 cup chicken stock or vegetable stock
1 tablespoon granulated white sugar
3/4 teaspoon salt
1/2 teaspoon dried basil or dried oregano
1/4 teaspoon black pepper
1/4 cup freshly-grated parmesan cheese divided into 2 tablespoons + 2 tablespoons
2 tablespoons heavy whipping cream optional

Optional Garnishes:

Fresh basil
Freshly-grated parmesan cheese

Instructions

For the Grilled Cheese:

Butter 1 side of each piece of bread with 1/2 tablespoon butter each. Place 4 slices of bread (butter-side-down) onto a griddle or skillet over low heat. Divide the cheese between the 4 slices of bread, and then place the remaining 4 slices of bread on top of the cheese (butter-side-up).
Cover the sandwiches (use a lid or tent a piece of aluminum foil) and cook until they’re golden on both sides and the cheese is melted in the center, flipping once halfway through. It generally takes about 4 to 5 minutes per side on low heat, but this varies depending on how browned you like your sandwich.

For the Tomato Soup:

While the grilled cheese cooks on the first side, start the soup.
Add the olive oil to a 3-quart pot over medium heat. Once hot, add the garlic and cook 1 minute, stirring constantly. Add the canned tomatoes, chicken stock, sugar, salt, dried basil, and black pepper, and bring up to a boil. Turn the heat down slightly and let it simmer (uncovered) for 5 minutes. Remove from the heat and stir in 2 tablespoons grated parmesan and the cream.

To Serve:

Serve the tomato soup garnished with fresh basil and more freshly-grated parmesan, along with the grilled cheese sandwiches for dipping.

Notes

Cheese: You aren't limited by these cheeses, feel free to use whatever you like or have on hand. If you want to go with just one type of cheese, I recommend comté, raclette, gruyère, or any good Swiss cheese, which are all flavorful and melt well.
Storage: Both the soup and sandwich will last covered in the fridge for up to 4 days. This means that this meal is a good choice for meal prep!
Reheating: You can reheat tomato soup in the microwave or on the stovetop. If you want to re-crisp your toasted cheese sandwich, you can reheat it using one of the following methods. Make sure to flip the sandwich halfway through reheating no matter which method you use.
- Oven - 350F for about 10 minutes
- Air fryer - 350F for about 3 to 4 minutes
- Stovetop - medium heat for 5 to 6 minutes (covered with foil to help the cheese re-melt)

Nutrition