Modern American Cuisine
Grilled cheese with tomato soup
Tomato soup paired with a classic American grilled cheese sandwich is the perfect combination of textures and flavors that evokes a true sense of home. Hot, stretchy cheddar cheese between slices of buttery bread toasted to a golden crisp is the perfect companion to velvety, slightly tangy pureed tomato soup. This dish is considered an absolute classic of comfort food in the U.S., where it’s customary to dip the crispy sandwich directly into the rich, warming broth. The soup is made with ripe tomatoes and aromatic herbs, and the proper technique for toasting the bread guarantees that irresistible, perfectly cheesy crust.
Dishday
Recipe overview
- Total time
- 40 min
- Prep
- 10 min
- Cooking
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Modern American Cuisine
Nutrition
per serving
- Calories
- 550 kcal
- Protein
- 18 g
- Fat
- 30 g
- Carbs
- 55 g
- Fiber
- 6 g
Step by step
Method
- 01
Dice the onion into small cubes and mince the garlic
Dice the onion into small cubes and mince the garlic. It’s important to cut the onion into uniform pieces so that it browns evenly and releases its natural sweetness into the soup without burning.
- 02
In a heavy-bottomed saucepan, heat the olive oil over medium…
In a heavy-bottomed saucepan, heat the olive oil over medium heat. Sauté the onion until soft and slightly translucent, about 5 minutes, then add the garlic and dried basil, cooking them for another minute until a bright aroma develops.
- 03
Add the crushed tomatoes and their juice to the pot, then pou…
Add the crushed tomatoes and their juice to the pot, then pour in the broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to blend and the excess acidity from the tomatoes to subside.
- 04
Remove the soup from the heat and carefully blend it with an…
Remove the soup from the heat and carefully blend it with an immersion blender until it is completely smooth and velvety. Taste for salt and, if necessary, add a pinch of sugar if the tomatoes are too sour.
- 05
Grate the cheddar cheese using a coarse grater—this way, it w…
Grate the cheddar cheese using a coarse grater—this way, it will melt faster and more evenly than if it were cut into thick slices. Spread the cheese generously between two slices of toast, and evenly brush the outside of the sandwich with soft butter.
- 06
Place the sandwich in a skillet heated over low heat
Place the sandwich in a skillet heated over low heat. Cook for about 3–4 minutes on each side, until the bread turns a rich golden-brown color and the cheese inside has completely melted and become stretchy.
Dishday
Useful advice
Cooking tip
To get a perfectly crispy crust on your sandwich, butter the outside of the bread slices themselves rather than melting butter in the pan.
How to serve
Serve the soup hot, garnished with a drizzle of heavy cream and fresh basil, and cut the sandwich diagonally for easy dipping.
How to store
The tomato soup keeps well in the refrigerator for up to 3 days and only gets tastier. Always make the sandwiches fresh just before serving.
Note
For a deeper soup flavor, use canned peeled tomatoes (pelati) in their juice, and try adding a bit of grated Gruyère to the sandwich.
