Go Back
Grilled Cheese And Tomato Soup Recipe
Print

Grilled Cheese & Tomato Soup

Easy comfort food recipe for homemade grilled cheese and tomato soup. The perfect rainy-day rescue that feeds a family on a busy weeknight.
Course Main Course
Cuisine American
Keyword comfort food, grilled cheese, tomato soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Author Maggie

Ingredients

For the Grilled Cheese

  • 8-12 slices thick-cut bread white or wheat
  • 4-6 tbsp softened butter, divided
  • 8-12 slices American cheese
  • 4-6 slices sharp cheddar cheese
  • salt and pepper pinch

For the Tomato Soup

  • 1 can (28 oz) whole peeled tomatoes
  • 2 tbsp butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1/4 cup heavy cream or half-and-half
  • 1/2 tsp sugar Nana Ruth's trick to cut acidity
  • salt and pepper to taste
  • fresh basil optional garnish

Instructions

  1. For the soup: Melt butter in a large pot over medium heat. Add diced onion, cook until softened (4-5 minutes). Add garlic, cook 30 seconds.
  2. Pour in canned tomatoes (juice and all) and chicken broth. Break up tomatoes with your spoon. Simmer 15-18 minutes.
  3. Stir in cream and sugar. Season with salt and pepper. Add torn basil if using. Keep warm on low heat.
  4. For the grilled cheese: Butter one side of each bread slice generously. Heat cast iron skillet over medium-low heat.
  5. Place one buttered slice butter-side down. Top with American and cheddar cheese. Add second slice butter-side up. Cook 3-4 minutes until golden.
  6. Flip carefully and cook 2-3 more minutes until golden and cheese is melted. Cut diagonally and serve with soup for dunking.

Recipe Notes

Medium-low heat is key — don't rush the grilled cheese. American cheese melts smoothly while cheddar adds flavor. The sugar in the soup cuts tomato acidity.