Creamy Tomato Soup Grilled Cheese (Printable)
Velvety tomato soup paired with crispy grilled cheese dippers for a comforting, nostalgic meal experience.
# What You'll Need:
→ For the Creamy Tomato Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 carrot, peeled and diced
05 - 2 cans (28 oz each) crushed tomatoes
06 - 2 cups vegetable broth
07 - 1 teaspoon sugar
08 - 1/2 teaspoon dried basil
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon salt, plus more to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 cup heavy cream
→ For the Grilled Cheese Dippers
13 - 8 slices sandwich bread (white or whole wheat)
14 - 4 tablespoons unsalted butter, softened
15 - 8 slices sharp cheddar cheese
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrot; sauté for 5–7 minutes, until softened and fragrant.
02 - Stir in crushed tomatoes, vegetable broth, sugar, basil, oregano, salt, and pepper. Bring to a simmer. Cover and cook for 20 minutes, stirring occasionally.
03 - Remove from heat. Use an immersion blender to puree the soup until smooth (or blend in batches in a blender, then return to the pot).
04 - Stir in the heavy cream. Taste and adjust seasoning if necessary. Keep warm over low heat.
05 - Butter one side of each bread slice. Place 4 slices, buttered side down, on a skillet over medium heat. Top each with 2 slices of cheddar cheese and another bread slice, buttered side up.
06 - Cook 2–3 minutes per side, until golden brown and cheese is melted. Remove from skillet and cut each sandwich into 3–4 strips.
07 - Serve the creamy tomato soup hot with grilled cheese dippers on the side for dipping.
# Expert Tips:
01 -
- The grilled cheese strips get perfectly dippable edges while staying molten inside
- This soup comes together in under an hour but tastes like it simmered all afternoon
- Theres something magical about the way the cream mellowes out the tomatoes just enough
02 -
- Hot soup splatters dangerously in a regular blender. Cool slightly first and hold the lid down with a towel.
- Low and slow wins for grilled cheese. Too high heat burns the butter before the cheese melts.
03 -
- Make the soup a day ahead. The flavors meld and improve overnight.
- Grate your own cheese instead of using pre shredded. It melts so much better.