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Grilled cheese and tomato soup

Grilled cheese and tomato soup

By Abigail Poon
30’ Prep time
30’ Cook time
60’ Total time
541 Calories
6 Serving

Summary

This grilled cheese and tomato soup may have been done a hundred times, but this recipe turns your average grilled cheese into gourmet goodness!
Abigail Poon 0 Followers

Step by Step

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Step 1

Make the tomato soup: Heat olive oil in a Dutch oven over medium/high heat. Add the onion to the pan and season with ½ teaspoon of salt. Cook the onions down until translucent, 7-9 minutes.
Step 2
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Step 2

Add the tomato paste and garlic to the onions and saute for an additional 2 minutes.
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Step 3

Next, add the crushed tomatoes, peeled tomatoes, chicken broth, Worcestershire, and brown sugar to the pot. Stir to combine. Bring the mixture to a boil over medium/high heat.
Step 4
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Step 4

Turn the heat to low and allow the soup to simmer for 5 minutes.
Step 5
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Step 5

Transfer the soup to a high-speed blender (we prefer a Vitamix) and carefully blend the soup until completely smooth.*
Step 6
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Step 6

Transfer the soup back to the Dutch oven and allow the soup to warm over medium/low heat while you prepare the grilled cheese.
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Step 7

Make the grilled cheese: Place two cheddar cheese slices and one slice of gouda on top of one slice of bread, and then place the second piece of bread on top of the cheddar cheese. Spread butter on the top of the top slice.
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Step 8

Next, heat a large skillet over medium heat. Add the grilled cheese, butter-side-down, to the pan and let it cook for 3-4 minutes over medium heat. While it's cooking, spread a generous amount of mayo on top of the top slice.
Step 9
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Step 9

Flip the grilled cheese and cook for an additional 2-4 minutes on the other side. We like to cover the grilled cheese to make sure the cheese melts.
Step 10
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Step 10

Slice each grilled cheese sandwich in half, and serve alongside the tomato soup.

Tips and Warnings

  • Option to blend the soup with an immersion blender in the Dutch oven. Note that we recommend a high-speed blender because it leaves you with a smoother soup.
  • You can use any type of bread for the grilled cheese. We used cheddar cheese and gouda cheese, but feel free to use any other meltable cheese of your choice.

Ingredient

  • Garlic cloves
    Garlic cloves
    4
  • Butter
    Butter
    29.57 ml
  • Tomato paste
    Tomato paste
    221.8 ml
  • Chicken broth
    Chicken broth
    236.59 ml
  • Olive oil
    Olive oil
    29.57 ml
  • Crushed tomatoes
    Crushed tomatoes
    793.79 g
  • Medium white onion
    Medium white onion
    1
  • Brown sugar
    Brown sugar
    4.93 ml
  • Sea salt
    Sea salt
    73.93 ml
  • Worcestershire
    Worcestershire
    2.46 ml
  • American cheese
    American cheese
    8 pcs
  • Bakery sourdough bread
    Bakery sourdough bread
    6 pcs
  • Gouda cheese
    Gouda cheese
    4 pcs
  • Mayonaisse
    Mayonaisse
    29.57 ml
  • Whole peeled tomatoes
    Whole peeled tomatoes
    793.79 g

Nutrition Facts

View nutrition facts
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