Grilled Cheese and Creamy Tomato Soup
A comforting classic that combines warm, cheesy grilled cheese sandwiches with smooth, rich tomato soup, perfect for a quick lunch or cozy dinner.
Ingredients
For the Soup
- 2 cans crushed tomatoes
- 1 cup low-sodium vegetable or chicken broth
- ½ cup heavy cream
- Salt and pepper to taste
- Optional herbs (like basil or oregano)
For the Grilled Cheese
- Bread for grilling
- Cheese slices (like cheddar or American)
- Butter
Instructions
Preparation of Soup
- In a pot, combine crushed tomatoes and broth. Heat over medium heat until it starts to simmer.
- Stir in heavy cream and season with salt, pepper, and optional herbs. Cook until heated through.
Preparation of Grilled Cheese
- Butter one side of each slice of bread. On the unbuttered side, place cheese slices.
- Heat a skillet over medium heat and place the bread, buttered side down. Cook until golden brown, then flip and cook until the cheese melts.
Serving
- Serve the warm tomato soup in a bowl with a grilled cheese sandwich on the side. Cut the sandwich into halves or quarters for easier dipping.
- Enjoy it hot, and feel free to add a sprinkle of herbs or extra cheese on top!
Notes
To store leftovers, keep the soup and grilled cheese sandwiches in separate airtight containers. The soup can be stored in the fridge for up to 3 days. Grilled cheese sandwiches are best eaten fresh, but you can keep them in the fridge for a short time. Reheat them in a skillet for the best texture. Use quality cheese for extra flavor, add garlic or onion powder to the soup, and don’t rush the grill for the sandwich.