Name: Grilled Cheese and Tomato Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Cuisine: New American
Ingredients: 4 tblsp butter, preferably premium or European; 8 slices sourdough bread, toasted; 1 tsp Dijon mustard; 1/2 cup(s) grated Gruyere cheese; 1/2 cup(s) grated sharp cheddar cheese; 1/2 tsp salt; 1 tblsp olive oil; 1 medium onion, finely chopped; 2 celery ribs, chopped; 1 garlic clove, finely chopped; 2 shallots, finely chopped, optional; 1 28 ounce canned tomatoes; 1 cup(s) chicken or vegetable stock; 1/4 cup(s) 2% or whole milk; 1/4 cup(s) heavy cream, optional; 1/4 cup(s) dry white wine, optional; 1 tblsp kosher salt, see notes 1; 1/4 tsp black pepper; 1 tblsp finely chopped chives, for topping; tblsp finely chopped scallions or green onions, for topping

Grilled Cheese and Tomato Soup Recipe

Rating 5.0

| 2

This grilled cheese and tomato soup recipe features warm, homemade tomato soup and dunkable crusty, grilled cheese sandwiches made with sourdough toast. Both items come together quickly for a favorite lunch combo, or served with a side salad for a vegetarian dinner.

Dinner

New American

ingredients

steps

minutes

Ingredients

Servings:

For the Grilled Cheese

4 tblsp

butter, preferably premium or European

slices sourdough bread, toasted

1 tsp

Dijon mustard

1/2 cup(s)

grated Gruyere cheese

1/2 cup(s)

grated sharp cheddar cheese

1/2 tsp

salt

For the Tomato Soup

1 tblsp

olive oil

medium onion, finely chopped

celery ribs, chopped

garlic clove, finely chopped

shallots, finely chopped, optional

28 ounce canned tomatoes

1 cup(s)

chicken or vegetable stock

1/4 cup(s)

2% or whole milk

1/4 cup(s)

heavy cream, optional

1/4 cup(s)

dry white wine, optional

1 tblsp

kosher salt, see notes 1

1/4 tsp

black pepper

1 tblsp

finely chopped chives, for topping

tblsp

finely chopped scallions or green onions, for topping

Directions 7 steps | 50 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Prepare the tomato soup. In a large saucepan or a Dutch oven over medium heat, add the olive oil, onion, celery, garlic and shallots. Sauté until the vegetables are softened, about 3-5 minutes.

Step 3

Stir in the canned tomatoes, chicken stock, milk, heavy cream, dry white wine, kosher salt and black pepper. Heat the tomato soup until hot but not boiling.

Step 4

While the soup is heating, prepare the grilled cheese. In a medium saute pan over medium heat, melt the butter. Spread the Dijon mustard on one side of four slices of toast. Place the toast into the pan with the mustard side up. Divide the grated Gruyere and cheddar cheese evenly on top of the four toasts. Sprinkle salt on top of the cheese. Cover the pan and reduce the heat to low to melt the cheese.

Step 5

Once the cheese has melted, top each toast with the remaining slices of sourdough bread. Flip and brown the other side until the sandwich is lightly browned on both sides.

Step 6

Ladle the soup into bowls. Garnish each serving of soup with chives and scallions. (See notes 2.)

Step 7

Serve both the grilled cheese and tomato soup hot. Enjoy!

Notes:

Be sure to use Morton’s kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.
For a smoother soup, use an immersion blender or a food processor to blend the soup, then strain it back into the pan or into a serving bowl.

Nutrition Per Serving

View All

CALORIES

594

FAT

20 g

PROTEIN

22.1 g

CARBS

81.9 g