Name: Tomato Soup and Grilled Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Tomato Soup; 2 cans (28 oz) whole peeled tomatoes or 3–4 lbs ripe tomatoes, quartered; 1 medium yellow onion, diced or wedged; 4 garlic cloves, sliced; 2 tbsp olive oil; 1 cup low-sodium chicken or vegetable stock; 1–2 tbsp tomato paste (if using canned tomatoes); 2 tsp sugar or to taste; 2 tbsp heavy cream (up to 1/2 cup for richer); 1 tbsp balsamic or 1 tsp red wine vinegar; 1/4 tsp red pepper flakes (optional); Salt and black pepper to taste; Fresh basil, to finish; Grilled Cheese; 8 slices bread (sourdough, country white, or brioche); 8 slices melty cheese (American, cheddar, or gouda); 1 cup shredded cheddar or mozzarella (optional blend); 4 tsp mayonnaise or softened butter for exterior; Optional add-ins: thin roasted tomato slices, prosciutto, or a parmesan frico edge

Description

Tomato Soup and Grilled Cheese deliver cozy nostalgia with modern upgrades: roasted or canned tomatoes for depth, a touch of cream for silk, and a mayo-on-bread trick for extra-crispy grilled cheese that dunks like a dream.

Ingredients

Scale

Tomato Soup

2 cans (28 oz) whole peeled tomatoes or 3–4 lbs ripe tomatoes, quartered

1 medium yellow onion, diced or wedged

4 garlic cloves, sliced

2 tbsp olive oil

1 cup low-sodium chicken or vegetable stock

1–2 tbsp tomato paste (if using canned tomatoes)

2 tsp sugar or to taste

2 tbsp heavy cream (up to 1/2 cup for richer)

1 tbsp balsamic or 1 tsp red wine vinegar

1/4 tsp red pepper flakes (optional)

Salt and black pepper to taste

Fresh basil, to finish

Grilled Cheese

8 slices bread (sourdough, country white, or brioche)

8 slices melty cheese (American, cheddar, or gouda)

1 cup shredded cheddar or mozzarella (optional blend)

4 tsp mayonnaise or softened butter for exterior

Optional add-ins: thin roasted tomato slices, prosciutto, or a parmesan frico edge

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Instructions

1. Roast or sauté base: Roast quartered tomatoes, onion, and garlic at 425°F with olive oil and salt for 25–30 minutes until caramelized; or sauté onion and garlic in oil until golden.

2. Build soup: Transfer roasted veg to pot, add canned tomatoes if using, tomato paste, stock, sugar, red pepper flakes, and simmer 12–15 minutes.

3. Blend: Purée until smooth; stir in cream and vinegar, then season with salt and pepper. Keep warm.

4. Assemble sandwiches: Spread mayo on outside of bread; stack cheese in the middle. Heat skillet over medium.

5. Griddle to crisp: Cook 2–4 minutes per side until golden and cheese melts; lower heat if browning too fast.

6. Serve: Ladle hot soup into bowls, top with basil and olive oil; cut grilled cheese diagonally and serve.

Notes

For deepest flavor, roast tomatoes. Use mayo on bread for better browning. Combine cheeses for flavor and melt. Finish soup with cream and vinegar for balance. Best eaten fresh; reheat soup gently.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Soup, Sandwich
Method: Stovetop, Griddle
Cuisine: American

Nutrition

Serving Size: 1 bowl soup + 1 sandwich
Calories: 590
Sugar: 12 g
Sodium: 1280 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 6 g
Protein: 29 g
Cholesterol: 65 mg