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Crispy Grilled Cheese with Tomato Soup

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A quick and easy ultimate comfort meal featuring a crispy grilled cheese sandwich paired with a rich, creamy tomato soup. Perfect for cozy days and simple to prepare.

Ingredients

Scale
  • Thick slices of white or sourdough bread
  • Unsalted butter, softened
  • Sharp cheddar cheese, shredded (½ cup / 50 g)
  • Mozzarella cheese, shredded (½ cup / 50 g)
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 28 oz (800 g) canned whole peeled tomatoes
  • 2 cups (480 ml) vegetable or chicken broth
  • ½ cup (120 ml) heavy cream or half-and-half
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh basil or 1 teaspoon dried Italian herbs (optional)

Instructions

  1. Heat 1 tablespoon olive oil over medium heat in a saucepan. Add the finely chopped onion and cook until translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Add the canned whole peeled tomatoes, breaking them up slightly with a spoon.
  4. Pour in 2 cups of vegetable or chicken broth. Bring the mixture to a gentle simmer and cook for about 15 minutes to allow flavors to meld.
  5. Remove the pot from heat and carefully blend the soup until smooth using an immersion blender or transfer to a blender in batches. Return the soup to the pot.
  6. Stir in ½ cup heavy cream and season with salt and freshly ground black pepper to taste. Add fresh basil or dried Italian herbs if using. Keep warm on low heat.
  7. Butter one side of each bread slice generously. On the unbuttered side, evenly distribute a mix of sharp cheddar and mozzarella cheese.
  8. Top with the second slice of bread, buttered side out.
  9. Heat a skillet over medium-low heat and carefully place the sandwich in the pan.
  10. Cook for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crispy and the cheese is melted. Adjust heat as needed to avoid burning.
  11. Remove the grilled cheese and let it rest for a minute before slicing. Serve immediately with a bowl of warm tomato soup for dipping.

Notes

For best results, grill the sandwich on medium-low heat to ensure the cheese melts without burning the bread. Use European-style butter for a richer crust. If cheese melts slowly, cover the pan loosely with a lid for a minute or two. Leftover soup keeps well refrigerated for up to 3 days and reheats gently on the stove. Avoid microwaving grilled cheese to maintain crispness.

Nutrition

Keywords: grilled cheese, tomato soup, comfort food, easy recipe, quick meal, cheesy sandwich, creamy soup

Find it online: https://elvafood.com/crispy-grilled-cheese-with-tomato-soup-recipe-easy-ultimate-comfort-meal/