Grilled Cheese and Tomato Soup Recipe

Homemade grilled cheese and tomato soup topped with fresh herbs.

5 from 7 votes

Grilled Cheese and Tomato Soup Recipe

This grilled cheese and tomato soup recipe is creamy, comforting, and easy to make, with crispy sandwiches and rich homemade soup.

Prep Time5

Cook Time50

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Tomato Soup

4 teaspoons minced garlic
2 (14-ounce) cans diced tomatoes drained, but reserve the liquid
½ teaspoon thyme dried
1 teaspoon onion powder
2 tablespoons basil puree or fresh chopped basil
2 cups chicken broth
1 cup reserved tomato liquid from the can
⅓ cup heavy whipping cream
garlic salt and pepper to taste
croutons
Parmesan Cheese optional

Grilled Cheese

bread
provolone cheese
cheddar cheese
butter

Instructions

Tomato Soup

Saute the garlic in a large pot over medium heat until fragrant.
Add the tomatoes, basil, thyme and onion powder to the pot. (not the tomato liquid). Stir and cook for 10 minutes.
Reduce the heat to medium-low and add the chicken broth and the tomato liquid. Stir and allow to cook, uncovered, for 35-40 minutes. Stir occasionally.
Add garlic salt and pepper to taste. Working in small batches add the soup to a blender. Blend the chunky mixture until it is smooth and creamy. Pour into a large serving bowl. Repeat with the remaining soup until it has all been blended and added to a serving bowl.
Stir the heavy cream into the blended mixture. Mix until well combined.
Taste, if needed, and add more garlic salt and pepper. Garnish with croutons, basil and Parmesan Cheese.

Grilled Cheese

Heat a skillet over medium heat. Butter one side of two slices of bread (or spread with mayo) and lay one slice butter side down on the skillet. Add 1 slice cheddar and 1 slice provolone cheese to bread, then top with the other piece of bread, butter side up. Cook until golden brown on both sides and the cheese is melted, about 2 minutes per side.

Notes

Recipe Tips.

Blend soup carefully in batches to avoid splashing.
Use fresh bread for the best grilled cheese texture.
Cook sandwiches on medium heat so they crisp without burning.
Adjust cream to make the soup richer or lighter.
Roasted tomatoes. Replace half of the diced tomatoes with an equal amount of homemade roasted ones. Blend the tomatoes to chop slightly. Add 14 ounces of the roasted tomatoes to the soup along with 14 ounces of canned diced tomatoes.

Make ahead of time. Follow the recipe, except do not add the heavy cream. Place cooled soup in an airtight freezer-safe container. Label and freeze for 4-6 months. To heat. Once hot, but not boiling, add heavy cream and stir until smooth.

Store. Place the soup into an airtight container and keep it in the fridge for 3-4 days. Divide the soup into individual serving-size containers to store. Simply grab a portion from the fridge or freezer to warm up for yourself.

You can freeze leftovers, but due to the cream, the texture may be altered when reheated.

Reheat. Thaw if frozen. Place soup in a pot on the stovetop and heat over low heat, stirring to help the cream and soup mixture incorporate smoothly.

If you're in a hurry, use the microwave. Heat in 30-second increments, stirring in between until nice and warm.

Store the sandwich. Wrap leftovers with foil and store them in the fridge for 2-3 days. Or wrap with plastic, then foil, and freeze for 1-2 months.

For the best results, reheat in a pan on the stovetop. Use a toaster oven or a microwave in a pinch.

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