American · Soup · Easy
Tomato Soup with Grilled Cheese
Velvety tomato soup made for dunking, paired with the crispiest golden grilled cheese. Childhood, upgraded.
The whole recipe in 60 seconds
Tomato Soup with Grilled Cheese, in 5 ideas
- A pinch of sugar tames the acidity of canned tomatoes without making it sweet.
- Blend longer than you think. Total smoothness is the goal.
- Butter the bread, not the pan. You get an even, crisp crust.
- Grate the cheese yourself for the gooiest melt.
- Low and slow on the grilled cheese. High heat burns the bread before the cheese melts.
What you need
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cans (28 oz each) crushed tomatoes
- 2 cups vegetable broth
- 1 tsp sugar
- 1/2 cup heavy cream
- 1 tsp each salt and black pepper
- 8 slices sourdough bread
- 4 tbsp butter, softened
- 2 cups sharp cheddar, grated
- Fresh basil, for serving
How to make it
Directions
- Heat the olive oil in a pot over medium heat. Cook the onion until soft, about 6 minutes, then add the garlic for 1 minute.
- Pour in the tomatoes and broth. Add the sugar, salt, and pepper. Simmer 20 minutes.
- Blend until completely smooth with an immersion blender. Stir in the cream and keep warm.
- Butter the outside of each bread slice. Pile cheddar between two slices, buttered sides out.
- Grill in a skillet over medium heat, 3 to 4 minutes per side, pressing gently, until deep golden and molten.
- Cut the sandwiches in triangles. Serve alongside the soup with basil on top.
Canned tomatoes are picked at peak ripeness and cost far less than fresh out of season. This soup is a pantry hero.