Grilled cheese and tomato soup is the ultimate comfort food pairing and the perfect lunch combo. Here are two easy and super delicious recipes for this dynamic duo.
For The Tomato Soup
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper flakes
- 1 cup chopped yellow onion (1 medium onion)
- 2 28-ounce cans Italian plum tomatoes (San Marzano or Muir Glen Organic is best)
- 1 1/2 cups water
- 1/2 teaspoon salt
- fresh ground pepper, to taste
- 18-24 fresh basil leaves, slivered, optional garnish
- Plain yogurt, sour cream, or creme fraiche, optional garnish
For The Grilled Cheese
- 6 slices of sour dough bread cut in half (or your favorite sandwich bread)
- 6 ounces grated extra sharp cheddar cheese (I used Cracker Barrel Extra Sharp)
- 3/4 cup very finely chopped or grated yellow onion (you can use a food processor)
- 2 tablespoons mayonnaise (I recommend Hellman's)
- 1 tablespoon dijon mustard (I recommend Grey Poupon)
- Preheat oven to broil. (see notes about oven temperatures)
- Heat oil in a large heavy pot heat oil over medium heat. Add chopped onion and red pepper flakes. Sauté for 8-10 minutes until onion is softened and just starting to brown. Add tomatoes and their juice, water and salt. Bring to a boil. Reduce heat to a simmer and cook for 30 minutes. Cool soup for 5 minutes or so and puree to your desired consistency using an immersion blender, blender or food processor. Season with salt and pepper, to taste.
- Meanwhile put bread onto a sheet pan and toast lightly in the hot oven with the door slightly ajar for 2-3 minutes, watching carefully to avoid burning. Remove pan and set aside to cool. (Keep the oven on)
- In a bowl, stir grated cheese, onion, mayonnaise and mustard to combine. Flip bread over so the toasted side is facing down. Divide the cheese mixture evenly onto the bread, using a fork to press it down and spread it out to the edges.
- Right before serving, broil the sandwiches in the center of the preheated oven for 3 minutes. Continue cooking for 1-2 minutes longer with oven door slightly open, watching the sandwiches as they start to get brown and bubbly. When you see brown spots covering about 1/3 of each sandwich, remove them from the oven and tent with foil while you divide the soup among 6 bowls. Top soup with a dollop of yogurt or sour cream and some slivered basil, if you like. Serve with sandwiches alongside.
Ovens Differ: If you have the type of oven that shuts off when you open the door, use a lower oven temperature for this recipe and keep the door shut. I recommend 400ºF for toasting the bread and melting the cheese.
Make Ahead Strategies: Both the soup and the cheese mixture can be made up to 2 days ahead, each stored in a covered container in the fridge. Reheat soup gently on the stove. Bring cheese mixture to room temperature before using.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: lunch or dinner
- Method: oven bake
- Cuisine: American