Grilled Cheese and Tomato Soup

There’s something about a classic grilled cheese sandwich and a bowl of warm tomato soup makes us think of our youth and makes us feel at ease. This classic combination is good for lunch or dinner and is always a hit. We’ll talk about how to make this delicious duo at home and give you some tips for making it even tastier.

Grilled Cheese Sandwich

Ingredients

  • 4 slices of bread (white, wheat, sourdough, or your favorite variety)
  • 4 slices of cheese (American, cheddar, Swiss, or your preferred type)
  • 4 tablespoons butter, softened
  • Optional add-ins: sliced tomatoes, cooked bacon, thinly sliced onions, avocado, or cooked ham

Instructions

  1. Preheat a skillet or griddle over medium heat.
  2. Spread softened butter on one side of each bread slice.
  3. Place two slices of bread, buttered side down, on the skillet.
  4. Place one slice of cheese (or the equivalent amount of shredded cheese) on each slice of bread.
  5. Add any optional add-ins on top of the cheese.
  6. Top with the remaining slices of bread, buttered side up.
  7. Cook for 3-4 minutes or until the bread is golden brown, then carefully flip the sandwiches and cook for another 3-4 minutes until the other side is golden brown and the cheese is melted.
  8. Remove from the skillet, let it cool for a minute, then slice and serve immediately.

Tomato Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups vegetable or chicken broth
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/2 cup heavy cream (optional)

Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onions and cook until they are soft and translucent, about 5 minutes.
  3. Add minced garlic and cook for another 1-2 minutes, stirring occasionally.
  4. Stir in crushed tomatoes, vegetable or chicken broth, sugar, salt, black pepper, dried basil, and dried oregano. Bring the mixture to a boil.
  5. Lower the heat and let it simmer for 20-30 minutes, stirring occasionally.
  6. Remove the pot from heat and use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender and blend in batches.
  7. Stir in heavy cream (optional) for a creamier texture.
  8. Taste and adjust seasonings if necessary. Reheat the soup if needed before serving.

Cooking Options

To make your grilled cheese and tomato soup experience even more enjoyable, there are various cooking options you can choose from:

  • The classic stovetop method makes grilled cheese. Butter one side of each bread piece, lay cheese between the slices, and fry in a skillet over medium heat until golden brown and the cheese is melted. For tomato soup, sauté onions and garlic, add canned tomatoes, stock, and seasonings, and boil before combining.
  • Oven-Baked Grilled Cheese: For a crowd, oven-bake grilled cheese sandwiches. Preheat your oven to 375°F (190°C), set your prepared sandwiches on a baking sheet, and bake for 10-12 minutes, flipping halfway, until golden brown and the cheese is melted.
  • Grilled cheese with lovely grill marks and a crispy crust can be made with a panini press or sandwich maker. This method melts cheese faster than the burner, and uniform pressure maintains consistency.
  • Slow-cooked tomato soup is richer and more flavorful. Put everything in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Serve soup blended to your liking.

Make It Together

Grilled cheese and tomato soup go together like peanut butter and jelly. When you put together the crunchy, buttery bread, the gooey, melted cheese, and the warm, savory tomato soup, you can’t go wrong. No matter which way you choose to cook grilled cheese and tomato soup, remember that the quality of your products and the love you put into making it are the keys to a great meal.

Enjoy!

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