Description
This comforting meal features creamy tomato soup paired perfectly with classic grilled cheese sandwiches. The soup is made by simmering tomatoes with aromatic herbs, garlic, and onion, then blended to a smooth, velvety texture finished with cream. The grilled cheese sandwiches are crafted with sourdough bread and a mix of American and cheddar cheeses, pan-cooked slowly with butter to achieve a crisp, golden crust and melty center. Ideal for chilly days or a cozy lunch.
Ingredients
Scale
Tomato Soup
- 2 tbsp olive oil
- 1 onion, diced
- 5 garlic cloves, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/4 tsp black pepper
- 28 oz can whole peeled tomatoes
- 14.5 oz can diced tomatoes
- 3 cups chicken stock
- 1/3 cup heavy cream or half & half
Grilled Cheese Sandwiches
- 10 slices sourdough bread
- 10–15 slices American cheese (or preferred cheese)
- 1 1/4 cup shredded cheddar cheese
- Salted butter (approximately 5-6 tbsp for cooking)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion, minced garlic, dried basil, dried oregano, salt, and black pepper. Sauté for about 5 minutes until onions turn translucent and fragrant.
- Add Tomatoes and Stock: Pour in the whole peeled tomatoes, diced tomatoes, and chicken stock. Stir to combine and bring the mixture to a boil. Once boiling, cover the pot, reduce heat to medium-low, and let simmer for 30 minutes to develop flavors.
- Blend Soup: Lower the heat to low and use an immersion blender to puree the soup directly in the pot. Blend until smooth and thick, ensuring there are no large tomato pieces left.
- Add Cream and Keep Warm: Stir in the heavy cream or half & half to the blended soup for richness. Keep the soup warm on low heat while you prepare the sandwiches.
- Assemble Sandwiches: Take one slice of sourdough bread and layer 2-3 slices of American cheese followed by about 1/4 cup shredded cheddar cheese. Top with another slice of sourdough bread. Repeat to make a total of 5 sandwiches.
- Heat Butter and Cook Sandwiches: Place about 1 tablespoon of salted butter in a large pan over low heat. Allow it to melt fully, then add sandwiches (in batches if needed, depending on pan size).
- Grill Slowly: Cook sandwiches on one side until the bread is browned to your liking, adding more butter if necessary. Flip and cook the other side. Cook slowly over low heat to allow cheese to melt thoroughly without burning the bread. Covering the pan helps melt the cheese evenly.
- Serve: Remove sandwiches from the pan. Serve alongside a bowl of warm tomato soup. Garnish the soup with fresh or dried basil and an extra splash of cream if desired. Enjoy your comforting meal!
Notes
- Using an immersion blender is essential for achieving a smooth tomato soup texture.
- Cook grilled cheese sandwiches slowly over low heat to ensure cheese melts well and bread crisps without burning.
- Covering the pan while cooking sandwiches helps melt the cheese more evenly.
- You can substitute chicken stock with vegetable stock for a vegetarian option, but then omit American cheese if strictly vegetarian (American cheese sometimes contains animal enzymes).
- Adding fresh basil as garnish enhances aroma and presentation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup and Sandwich
- Method: Stovetop
- Cuisine: American
Keywords: grilled cheese, tomato soup, comfort food, classic sandwich, creamy tomato soup, sourdough, cheesy sandwich, easy lunch recipe
