Grilled Cheese Sandwich with Creamy Tomato Soup
Indulge in the ultimate comfort combo with this Grilled Cheese Sandwich with Creamy Tomato Soup Golden, crispy bread layered with gooey, melted cheese pairs perfectly with a rich, velvety tomato soup for dipping.
Ingredients
- For the Creamy Tomato Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (14 oz each) crushed tomatoes
- 2 cups vegetable broth or chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1 teaspoon sugar (balances acidity)
- Salt and pepper, to taste
- Fresh basil leaves (optional, for garnish)
- For the Grilled Cheese Sandwiches:
- 8 slices bread (white, sourdough, or whole wheat)
- 8 slices cheddar cheese (or a mix of cheddar u0026 mozzarella)
- 4 tablespoons butter, softened
Instructions
- Step 1: Make the Creamy Tomato Soup : In a large pot, heat butter and olive oil over medium heat. Add chopped onion and sauté for 5–6 minutes until softened.Stir in garlic and cook for 1 minute until fragrant. Add crushed tomatoes, broth, sugar, salt, and pepper. Bring to a simmer. Simmer uncovered for 10 minutes to let flavors meld. Use an immersion blender to blend until smooth (or carefully transfer to a blender in batches).Stir in the heavy cream, taste, and adjust seasoning. Keep warm.
- Step 2: Prepare the Grilled Cheese Sandwiches : Spread butter evenly on one side of each bread slice. Place cheese slices between two pieces of bread, buttered sides facing out. Heat a skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 3–4 minutes per side until golden brown and cheese is melted.
- Step 3: Serve : Ladle tomato soup into bowls. Slice grilled cheese sandwiches diagonally.Serve immediately — dunk the sandwich into the soup for the ultimate experience.