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Cozy Grilled Cheese and Tomato Soup Recipe Easy Perfect Combo for Any Day

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A simple, satisfying grilled cheese sandwich paired with rich, creamy tomato soup, perfect for any day when you want a comforting meal without fuss.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 28 ounces (800 grams) canned whole peeled tomatoes (preferably San Marzano)
  • 2 cups (480 ml) vegetable broth or chicken broth
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 1 teaspoon honey or sugar (optional)
  • 1/4 cup (60 ml) heavy cream or coconut cream (optional)
  • 4 slices thick-sliced white or sourdough bread
  • 4 ounces (115 grams) sharp cheddar cheese, shredded
  • 1/4 cup (60 grams) cottage cheese
  • 2 tablespoons unsalted butter, softened
  • Optional: sliced tomatoes or fresh basil leaves

Instructions

  1. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely chopped yellow onion and sauté for about 7 minutes until soft and golden.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Pour in the canned whole peeled tomatoes with their juices and the 2 cups of vegetable broth. Use a wooden spoon to break up the tomatoes a bit.
  4. Add 1 teaspoon dried basil, salt, and pepper to taste. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 20 minutes.
  5. Carefully transfer the soup to a blender or use an immersion blender to puree until smooth. If you want it chunkier, pulse just a few times.
  6. Stir in 1 teaspoon honey or sugar to balance acidity. Then add 1/4 cup heavy cream or coconut cream. Warm through but don’t boil.
  7. Mix the shredded sharp cheddar and cottage cheese in a bowl. Spread softened butter on one side of each bread slice.
  8. Place two bread slices, butter-side down, on a cutting board. Evenly spread the cheese mixture on top, optionally add tomato slices or basil leaves, then top with the remaining bread slices, butter-side up.
  9. Heat a skillet over medium heat. Place one sandwich in the pan and cook for about 3-4 minutes per side until the bread is golden brown and cheese is melted. Press gently with a spatula for even grilling. Repeat with second sandwich.
  10. Ladle the warm tomato soup into bowls and slice the grilled cheese sandwiches diagonally. Serve and enjoy.

Notes

Use medium to low heat when grilling sandwiches to avoid burning bread before cheese melts. Press sandwiches lightly with a spatula for even melting. For gluten-free, use gluten-free bread; for vegan, use dairy-free cheese, butter alternatives, and coconut milk cream. Soup can be made ahead and stored refrigerated for up to 3 days.

Nutrition

Keywords: grilled cheese, tomato soup, comfort food, easy recipe, quick meal, cheesy sandwich, creamy soup

Find it online: https://shimmersnack.com/cozy-grilled-cheese-and-tomato-soup-recipe-easy-perfect-combo-for-any-day/