Easy Creamy Tomato Soup & Grilled Cheese
This Easy Creamy Tomato Soup & Grilled Cheese recipe is a comforting classic, perfect for cozy nights. The velvety soup, bursting with rich tomato flavor, pairs beautifully with golden, crispy grilled cheese sandwiches, making it a heartwarming meal that’s simple to prepare and universally loved.
Why You’ll Love This Recipe
This recipe is a nostalgic hug in a bowl, combining the tangy, creamy goodness of tomato soup with the irresistible crunch of grilled cheese. It’s quick to whip up, requiring minimal ingredients and effort, yet delivers maximum flavor. Perfect for busy weeknights, it’s kid-friendly, budget-friendly, and endlessly customizable. Whether you’re craving comfort food or need a crowd-pleaser, this duo brings warmth and satisfaction to any table. The soup’s smooth texture and the sandwich’s gooey center make every bite pure bliss.
Recipe Tips and Tricks
- Use a blender carefully: Blend hot soup in batches to avoid pressure buildup, or use an immersion blender for safety.
- Bread choice matters: Opt for sturdy bread like sourdough or ciabatta to hold up to the cheese and prevent sogginess.
- Low and slow grilling: Cook sandwiches on medium-low heat for even melting and a golden crust without burning.
- Season thoughtfully: Taste and adjust the soup’s seasoning after blending, as canned tomatoes can vary in saltiness.
- Prep ahead: Make the soup in advance and reheat gently to save time during busy evenings.
Yield: 4 Servings
Easy Creamy Tomato Soup & Grilled Cheese
Creamy tomato soup paired with crispy, cheesy grilled cheese sandwiches—comfort food made simple, perfect for any cozy meal.
Prep Time
10 minutes
Cook Time
25 minutes
Additional Time
5 minutes
Total Time
40 minutes
Ingredients
- ½ cup heavy cream
- 1 (28-ounce) can whole peeled tomatoes
- 1 cup low-sodium vegetable broth
- 1 medium onion, diced
- 1 teaspoon sugar (optional, to balance acidity)
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 4 tablespoons unsalted butter, softened
- 8 slices hearty bread (sourdough or rustic white)
- 8 slices sharp cheddar cheese (or cheese of choice)
- Salt and black pepper, to taste
Instructions
- Melt butter for soup: In a large pot over medium heat, melt 2 tablespoons of butter until it’s foamy and fragrant.
- Sauté aromatics: Add diced onion and cook for 5 minutes, stirring occasionally, until soft and translucent. Add minced garlic and cook for 1 minute more.
- Add tomatoes and broth: Pour in the canned tomatoes with their juice and vegetable broth. Stir, breaking up tomatoes slightly with a spoon.
- Simmer the soup: Bring to a gentle simmer, cover, and cook for 15 minutes to let the flavors meld beautifully.
- Blend the soup: Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a standard blender.
- Add cream and season: Stir in heavy cream and sugar (if using). Season with salt and pepper to taste. Keep warm on low heat.
- Prepare grilled cheese: Spread softened butter on one side of each bread slice. Place cheese slices between two unbuttered sides to form sandwiches.
- Cook grilled cheese: Heat a skillet over medium-low heat. Place sandwiches buttered side down and cook for 3-4 minutes per side until golden and melty.
- Slice sandwiches: Remove grilled cheese from the skillet and slice diagonally for that classic, inviting presentation.
- Serve and enjoy: Ladle hot soup into bowls, serve alongside grilled cheese, and savor the cozy, comforting goodness!
Notes
- For a smoother soup, strain after blending to remove any tomato seeds or pulp.
- If the soup is too thick, add a splash of broth or water to reach desired consistency.
- Use room-temperature butter for easier spreading on bread.
- For extra flavor, rub a garlic clove on the toasted bread before assembling sandwiches.
Ingredients Notes
- Canned tomatoes: Whole peeled tomatoes provide the best texture and flavor; San Marzano varieties offer a sweeter, less acidic taste.
- Heavy cream: Adds richness to the soup; use full-fat for the creamiest result, or half-and-half for a lighter option.
- Butter: Unsalted butter allows better control over seasoning; it’s used in both the soup and grilled cheese for flavor.
- Bread: Choose thick-sliced, hearty bread like sourdough or rustic white for a satisfying crunch in the grilled cheese.
- Cheddar cheese: Sharp cheddar delivers bold flavor, but medium cheddar or a blend works for a milder taste.
- Garlic and onion: Fresh garlic and onion enhance the soup’s depth; avoid pre-minced for the freshest flavor.
- Vegetable broth: Low-sodium broth lets you control the salt level while adding a savory backbone to the soup.
Variations and Substitutions
- Vegan option: Swap heavy cream for coconut milk and use vegan butter and cheese for a plant-based version.
- Gluten-free: Use gluten-free bread for the grilled cheese and ensure the broth is gluten-free certified.
- Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for heat.
- Cheese varieties: Experiment with mozzarella, gouda, or pepper jack for different grilled cheese flavors.
- Herb infusion: Stir in fresh basil, thyme, or oregano for an aromatic twist to the soup.
- Low-fat option: Replace heavy cream with Greek yogurt or milk for a lighter but still creamy soup.
Storage Options
- Refrigerator: Store soup in an airtight container for up to 4 days; reheat gently on the stovetop, stirring occasionally.
- Freezer: Freeze soup (without cream) for up to 3 months; add cream after thawing and reheating for best texture.
- Grilled cheese: Best eaten fresh, but wrap leftovers tightly and refrigerate for up to 2 days; reheat in a skillet.
- Make-ahead tip: Prepare soup in advance and store; assemble and cook grilled cheese just before serving for optimal crispiness.
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