Lunch · Dinner

Grilled Cheese and Tomato Soup

A creamy tomato soup from pantry cans and golden grilled cheese for dipping.

⏱ 35 min (10 min prep, 25 min cooking) 🍽 Serves 4 · 1 sandwich and about 1 1/4 cups soup kid friendlybudgetfreezer friendly vegetarian
📅 Add to my plan

ContainsMilk, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 4 servings

  • Tomato soup

  • 2 tbsp Butter, salted
  • 1 Yellow onion, chopped
  • 2 clove Garlic, minced
  • 1 can Crushed tomatoes
  • 2 cup Vegetable broth
  • 1 tsp Granulated sugar
  • ½ tsp Dried basil
  • ½ tsp Table salt
  • ¼ tsp Ground black pepper
  • ½ cup Half-and-half

  • Grilled cheese

  • 8 slice Sandwich bread, white
  • 8 slice Shredded cheddar
  • 3 tbsp Butter, salted, softened

Make it yourself

Make the butter yourself → Make the vegetable stock yourself → Make the sandwich bread yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: medium saucepan, immersion blender or blender, large skillet or griddle.

  1. Melt 2 tablespoons butter in a saucepan over medium heat. Cook the onion 5 minutes, until soft. Add the garlic for 30 seconds.
  2. Add the tomatoes, broth, sugar, basil, salt and pepper. Simmer 15 minutes.
  3. Blend until smooth with an immersion blender (or carefully in a blender, filled no more than halfway with the lid vented). Stir in the half-and-half and warm through without boiling.
  4. Butter one side of each bread slice. Put 4 slices butter side down in a skillet over medium-low heat, add 2 slices cheese each, and top with the other bread, butter side up.
  5. Cook 3 to 4 minutes per side, until golden and the cheese melts. Cut and serve with the soup.
Make aheadThe soup keeps 4 days in the fridge; reheat to 165°F.
❄️ FreezerFreeze the soup before adding the half-and-half for 2 to 3 months for best quality; stir it in when reheating.
↺ LeftoversLeftover soup makes a quick sauce for pasta.
🧒 With kidsCut sandwiches into strips for dipping.
Dairy-free swapUse olive oil in the soup and skip the half-and-half (or use canned coconut milk); use dairy-free cheese and spread.
Gluten-free swapUse gluten-free bread and broth.

Goes well with

🥬 Simple Green Salad

Good to know

Cooking Fats Compared Salted vs. unsalted butter Stock vs. broth Fresh vs. dried herbs Table salt vs. kosher salt vs. sea salt Heavy cream vs. half-and-half

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub