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- 4 slices of sourdough bread - 6 ounces of sharp cheddar cheese, grated - 2 ounces of mozzarella cheese, shredded - 2 tablespoons unsalted butter - 1 can (14 oz) fire-roasted diced tomatoes - 1 cup vegetable broth - 1 teaspoon dried basil - 1 small onion, chopped - 1 clove garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil leaves for garnish (optional) To make the best grilled cheese with tomato soup, stick to these fresh ingredients. I love sourdough bread for its crusty outside and soft inside. The sharp cheddar cheese gives a bold taste, while the mozzarella adds creaminess. Using unsalted butter lets me control the salt in the meal. For the soup, fire-roasted tomatoes bring a smoky flavor. The vegetable broth adds depth. I always use fresh onion and garlic for that perfect aroma. Basil rounds out the soup with a hint of sweetness. Seasoning with salt and pepper brings everything together. Fresh basil leaves on top look great and taste fresh. Gather these items for a simple yet delightful meal. You can find the full recipe in the article. Enjoy cooking! 1. Start by heating 1 tablespoon of olive oil in a medium saucepan over medium heat. 2. Add 1 chopped onion. Sauté it until it turns soft, about 5 minutes. 3. Next, add 1 minced garlic clove. Cook for another 1 to 2 minutes. 4. Pour in 1 can (14 oz) of fire-roasted diced tomatoes and 1 cup of vegetable broth. 5. Stir in 1 teaspoon of dried basil. Season with salt and pepper to taste. 6. Bring the mixture to a simmer. Let it cook for 15 to 20 minutes. 7. Use an immersion blender to puree the soup until smooth. 8. If you don’t have an immersion blender, transfer it to a blender in batches. 9. Keep the soup warm while you prepare the grilled cheese. 1. In a skillet, melt 1 tablespoon of butter over medium heat. 2. Place 2 slices of sourdough bread in the pan. 3. Layer 6 ounces of grated sharp cheddar and 2 ounces of shredded mozzarella on top. 4. Add the remaining slices of bread on top to complete the sandwiches. 5. Cook until the bottom is golden brown, about 3 to 4 minutes. 6. Carefully flip the sandwiches. Add the last tablespoon of butter to the pan. 7. Cook the other side until golden brown and the cheese melts, another 3 to 4 minutes. 8. Remove the sandwiches from the skillet. Let them rest for a minute before slicing. 9. Serve the grilled cheese with a bowl of warm tomato soup. Optionally, garnish the soup with fresh basil leaves. For the complete recipe, check out the Full Recipe section. - Buttering the bread efficiently: Use softened butter for easy spreading. Cover one side of each slice. This helps the bread toast evenly. - Cheese combination suggestions: Mix sharp cheddar and mozzarella for a great melt. Cheddar adds flavor, while mozzarella gives stretch. You could also try gouda or havarti for a twist. - Proper heat management: Keep the heat medium-low. This allows the cheese to melt without burning the bread. If the heat is too high, the bread will brown before the cheese melts. - Adding spices or herbs: Fresh basil or thyme can brighten your soup. A pinch of red pepper flakes adds warmth. Try a splash of balsamic vinegar for depth. - Adjusting thickness of the soup: If you like thick soup, let it simmer longer. For a thinner soup, add more broth. Blend for a smooth texture or leave it chunky for more bite. - Using fresh versus canned tomatoes: Fresh tomatoes can add a vibrant taste. However, canned fire-roasted tomatoes bring a nice smoky flavor. Both options work well, so choose based on your time and preference. {{image_2}} You can have fun with grilled cheese. Start by trying different breads. Sourdough is great, but rye or whole wheat can add flavor. Each bread brings its own twist. Next, think about adding proteins. Ham or turkey can make your sandwich heartier. You can even add crispy bacon for extra crunch. Don’t forget about veggies! Spinach, tomatoes, or even avocado can change the taste. They not only add flavor but also give a healthy boost. Tomato soup can also vary. You can choose between creamy or broth-based options. A creamy soup is rich and smooth. A broth-based soup is lighter and fresher. If you like spice, try spicy tomato soup. A pinch of red pepper flakes can add heat. You can also blend in jalapeños for a kick. Roasted tomato soup offers a deep flavor. Roasting tomatoes before cooking brings out their sweetness. This adds a unique touch to your soup. For more details, check out the Full Recipe for a delicious grilled cheese with tomato soup! To keep your grilled cheese fresh, wrap each sandwich in plastic wrap or foil. Store them in the fridge for up to three days. When ready to eat, use a skillet. Heat the skillet on medium and add a little butter. Place the sandwich in the pan and cook it until warm and crispy. This method keeps the bread crunchy and cheese melted. For longer storage, you can freeze your tomato soup. Let it cool completely, then pour it into freezer bags or containers. Leave space at the top, as the soup will expand. It can last for up to three months in the freezer. To refresh leftover soup, heat it gently on the stove. Add a splash of vegetable broth or cream for creaminess. Stir well and enjoy! To make your cheese super melty, choose a mix of cheeses. Sharp cheddar gives flavor, while mozzarella adds creaminess. You can also try gouda or fontina for extra melt. Cook your sandwich on low heat. This helps the cheese melt without burning the bread. Cook each side for about 3-4 minutes. Keep an eye on it. You want a nice golden color. Remove the sandwich once the cheese is gooey. Yes, you can! Many brands offer gluten-free bread now. Look for options made with rice flour or almond flour. These types often taste great as grilled cheese. Just make sure the bread is sturdy enough to hold the cheese. Making a quick tomato soup is simple. You only need a few basic ingredients: - 1 can (14 oz) fire-roasted diced tomatoes - 1 cup vegetable broth - 1 small onion, chopped - 1 clove garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried basil - Salt and pepper to taste Start by heating olive oil in a pot. Add chopped onion and sauté until soft. Then, add garlic and cook for one more minute. Pour in the tomatoes and broth. Stir in basil, salt, and pepper. Let it simmer for about 15-20 minutes. Blend until smooth for a creamy texture. For sides, consider a simple green salad. It adds freshness to the meal. You could also serve crunchy pickles for a tangy bite. When it comes to drinks, a cold glass of lemonade works well. It balances the warm, cheesy flavors. You can also try a mild iced tea for a refreshing touch. Grilled cheese and tomato soup are simple, yet delicious dishes. We explored the key ingredients, detailed steps, and helpful tips to make your meal perfect. You can experiment with flavors and variations that will impress everyone. Remember to store any leftovers correctly, so they stay tasty. Whether you prefer classic recipes or want to try new combinations, you can enjoy this comforting meal any time. Dive in and savor the warmth of homemade grilled cheese and soup together.

- Grilled Cheese with Tomato Soup

Savor the perfect comfort meal with our easy grilled cheese and tomato soup recipe! This classic dish combines crispy sourdough, sharp cheddar, and creamy mozzarella for a delightful bite. Follow our simple steps to create a rich, flavorful tomato soup using fire-roasted tomatoes and fresh herbs. Ideal for a chilly evening or a quick lunch. Click to explore the full recipe and tips for a heartwarming culinary treat that everyone will love!
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Ingredients
  

4 slices of sourdough bread

6 ounces of sharp cheddar cheese, grated

2 ounces of mozzarella cheese, shredded

2 tablespoons unsalted butter

1 can (14 oz) fire-roasted diced tomatoes

1 cup vegetable broth

1 teaspoon dried basil

1 small onion, chopped

1 clove garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Prepare the Tomato Soup: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Add the minced garlic to the saucepan and cook for another 1-2 minutes until fragrant.

      Pour in the canned fire-roasted diced tomatoes and vegetable broth. Stir in the dried basil, and season with salt and pepper to taste.

        Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing flavors to meld. Use an immersion blender to puree until smooth (or transfer to a blender and blend in batches if needed). Keep warm.

          Make the Grilled Cheese: In a skillet, melt 1 tablespoon of butter over medium heat. Place two slices of sourdough bread in the pan.

            Layer the grated sharp cheddar and shredded mozzarella on top of the bread slices. Top with the remaining slices of bread.

              Cook until the bottom is golden brown, about 3-4 minutes. Carefully flip sandwiches and add the remaining butter to the pan. Cook the other side until golden brown and the cheese is melted, another 3-4 minutes.

                Remove the sandwiches from the skillet and let them rest for a minute before slicing them in half.

                  Serve the warm grilled cheese sandwiches alongside a bowl of the creamy tomato soup. Garnish the soup with fresh basil leaves if desired.

                    Prep Time: 10 min | Total Time: 40 min | Servings: 2