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5-ingredient grilled cheese and tomato soup

Based on 14 ratings

Devan Grimsrud

Associate Food Editor at Kitchen Stories

instagram.com/devan.grimsrud/

“There’s nothing that brings me back to my childhood more than a bowl of hot tomato soup and a crisp, cheesy sandwich. My mom always made the best grilled cheeses (and buttered toast!) because she took the time to smooth the butter over the entire piece of bread, all the way to the edges. This is important—just as important as slicing the sandwich diagonally into two triangles for better dipping. If you prefer a chunkier soup, you can also leave it unblended.”

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
60 g Gruyère cheese
60 g shredded cheddar cheese
400 g canned crushed tomatoes
onion
4 slices sandwich bread
unsalted butter (soft)
water
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot
  • cooking spoon
  • box grater
  • frying pan
  • spatula
  • immersion blender
  • ladle

Nutrition per serving

Cal
490
Protein
26 g
Fat
22 g
Carb
49 g
  • Step 1/4

    Peel and chop onion. Melt some butter in a pot over medium heat, then add onions, canned crushed tomatoes, and 1 ½ can’s worth of water. Season with salt and bring to a simmer. Let cook for approx. 30 min.
    • onion
    • 400 g canned crushed tomatoes
    • unsalted butter (soft)
    • water
    • salt
    • cutting board
    • knife
    • pot
    • cooking spoon

    Peel and chop onion. Melt some butter in a pot over medium heat, then add onions, canned crushed tomatoes, and 1 ½ can’s worth of water. Season with salt and bring to a simmer. Let cook for approx. 30 min.

  • Step 2/4

    When the soup has approx. 15 min. left to cook, spread some butter on one side of each of the sandwich slices. Make sure to get right up to the edges. Grate Gruyère cheese.
    • 4 slices sandwich bread
    • 60 g Gruyère cheese
    • box grater

    When the soup has approx. 15 min. left to cook, spread some butter on one side of each of the sandwich slices. Make sure to get right up to the edges. Grate Gruyère cheese.

  • Step 3/4

    Heat a frying pan over medium heat. Once hot, add a slice of bread, buttered side-down. Add about half the cheddar and Gruyère cheeses and top with another slice of bread, buttered side-up. Once the cheese is starting to melt and the bread is golden brown, flip and let cook until well browned. Repeat for the other sandwich.
    • 60 g shredded cheddar cheese
    • frying pan
    • spatula

    Heat a frying pan over medium heat. Once hot, add a slice of bread, buttered side-down. Add about half the cheddar and Gruyère cheeses and top with another slice of bread, buttered side-up. Once the cheese is starting to melt and the bread is golden brown, flip and let cook until well browned. Repeat for the other sandwich.

  • Step 4/4

    Blend the soup with an immersion blender until smooth. Season the hot soup with salt and pepper to taste. Slice the grilled cheese sandwiches and serve hot with a few ladles of soup. Enjoy!
    • pepper
    • immersion blender
    • ladle

    Blend the soup with an immersion blender until smooth. Season the hot soup with salt and pepper to taste. Slice the grilled cheese sandwiches and serve hot with a few ladles of soup. Enjoy!