Name: Grilled Veggie & Goat Cheese Sandwich
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 can (10.75 oz) condensed tomato soup; 1½ cups shredded sharp cheddar cheese; 2 tbsp butter or mayonnaise (for spreading); 4 slices thick-cut bread (white or sourdough); Optional: pinch of garlic powder, black pepper, fresh basil leaves

This ultimate comfort food mash-up turns classic tomato soup into a crispy, golden grilled cheese sandwich! Creamy tomato soup is thickened and used as the filling, sandwiched between buttery, toasted bread with melty cheddar. It’s the perfect cozy, nostalgic dinner that combines two beloved classics into one irresistible handheld meal.

Why You’ll Love This Recipe

This Grilled Cheese & Tomato Soup Sandwich is pure comfort food genius! It takes the soul-warming flavors of creamy tomato soup and melty grilled cheese and combines them into one perfect, handheld masterpiece. Every bite delivers that nostalgic tomato soup taste with the satisfying crunch of perfectly toasted bread and the gooey pull of real cheddar cheese. It’s incredibly satisfying, surprisingly easy to make, and feels like a warm hug on a plate. Whether you’re craving a cozy dinner on a chilly evening, looking for a fun twist on a classic, or just want something indulgent yet simple, this sandwich delivers big flavor with minimal effort. It’s kid-approved, adult-obsessed, and guaranteed to become your new favorite way to enjoy tomato soup and grilled cheese!

Recipe Tips and Tricks

Use a good-quality canned tomato soup (or homemade) and cook it down slightly to thicken it so it doesn’t make the sandwich soggy.
Use low heat when grilling to ensure the cheese melts fully before the bread burns.
Spread mayonnaise on the outside of the bread instead of butter for extra golden, crispy results.
Let the sandwich rest for 1–2 minutes after grilling so the filling sets and doesn’t ooze out when cut.
Grate your own cheese for the best melt—pre-shredded cheese contains anti-caking agents that can affect texture.
Add a thin layer of butter or mayo inside the bread too for extra richness.

Yield: 2 Servings

Grilled Veggie & Goat Cheese Sandwich

Grilled cheese sandwich filled with creamy tomato soup—ultimate comfort food mash-up!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 can (10.75 oz) condensed tomato soup
1½ cups shredded sharp cheddar cheese
2 tbsp butter or mayonnaise (for spreading)
4 slices thick-cut bread (white or sourdough)
Optional: pinch of garlic powder, black pepper, fresh basil leaves

Instructions

Thicken the soup! Pour the tomato soup into a small saucepan and heat over medium heat, stirring frequently. Cook 5–7 minutes until thickened and reduced by about one-third—set aside to cool slightly.
Prep the bread! Lay out all 4 slices of bread. Spread a thin layer of butter or mayonnaise on one side of each slice—this will create that golden, crispy exterior.
Start layering! Flip two slices over so the buttered side is down. Divide half the shredded cheddar evenly between these two slices.
Add the soup filling! Spoon the thickened tomato soup generously over the cheese on each slice—spread it almost to the edges but leave a small border.
More cheese magic! Sprinkle the remaining cheddar over the soup filling—this creates a cheesy seal that keeps everything inside.
Top it off! Place the remaining two bread slices on top (buttered side facing out). Press down gently to compact the sandwich.
Heat the skillet! Warm a large skillet over medium-low heat. Place the sandwiches in the pan—no need for extra butter since it’s already on the bread.
Grill to perfection! Cook 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crispy and the cheese is fully melted.
Rest and slice! Remove from the skillet and let the sandwiches rest for 1–2 minutes—this helps the filling set.
Serve and enjoy! Slice each sandwich in half diagonally, serve immediately while gooey and hot, and dive into the ultimate comfort food experience!

Notes

The key is thickening the soup enough so it doesn’t make the sandwich soggy—don’t skip this step!
Use low to medium heat when grilling to ensure the cheese melts fully without burning the bread.
This sandwich is naturally vegetarian and can be made gluten-free with the right bread.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 929Total Fat 75gSaturated Fat 38gUnsaturated Fat 37gCholesterol 188mgSodium 1620mgCarbohydrates 21gFiber 1gSugar 7gProtein 48g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Tomato soup: Use a high-quality condensed tomato soup (Campbell’s is classic) or homemade for the best flavor. Cooking it down slightly thickens it into a perfect filling.
Cheddar cheese: Sharp or extra-sharp cheddar gives the best tangy, melty flavor—grate it fresh for superior melting.
Bread: Thick-cut white bread or sourdough works best—sturdy enough to hold the filling without falling apart.
Butter or mayonnaise: Butter for classic flavor; mayo for extra golden crispiness and richness on the outside.
Optional seasonings: A pinch of garlic powder, black pepper, or red pepper flakes in the soup adds extra depth.

Variations and Substitutions

Healthier version: Use whole-grain bread, reduced-fat cheese, and low-fat tomato soup.
Gourmet twist: Add fresh basil leaves, a slice of fresh mozzarella, or a drizzle of balsamic glaze.
Spicy version: Mix hot sauce or red pepper flakes into the soup, or use pepper jack cheese.
Vegetarian: Already vegetarian! For vegan, use plant-based cheese and dairy-free butter/mayo.
Different cheese: Try smoked gouda, provolone, or a mix of cheddar and American for extra melt.
Extra fillings: Add crispy bacon, caramelized onions, or sautéed spinach for more flavor and nutrition.
Open-faced version: Serve on one toasted slice for fewer carbs.

Storage Options

Best enjoyed fresh while the bread is crispy and cheese is gooey. If needed, wrap tightly in foil and store in the refrigerator for up to 4 hours. Reheat gently in a skillet or toaster oven to re-crisp the bread and re-melt the cheese. Not recommended for freezing.