Nothing screams comfort food quite like the classic tomato soup and grilled cheese combo! Quick, easy, and oh so satisfying.
How Do You Make the Best Grilled Cheese Sandwich?
The keys to the perfect grilled cheese sandwich are (1) freshly grated cheeses, (2) mayonnaise, and (3) a good quality bread. Adding some mayo to your cheese blend adds an extra creaminess and flavor that you can’t get with just cheese alone; if you haven’t tried it before, you gotta!
What is The Best Cheese to Use for a Grilled Cheese?
The beauty of a grilled cheese sandwich is you can customize it any way you want to, and there are a ton of different cheese options that work well. But in my opinion, the best cheese pull and flavor comes with a blend of mozzarella, colby jack, and sharp cheddar.
Ingredient Breakdown:
If you want to make the best tomato soup and grilled cheese, make sure you have the following ingredients:
- Salted butter
- Garlic
- Yellow onions
- Fresh basil leaves
- Dried oregano
- Dried thyme
- Red chili flakes
- Canned san marzano tomatoes
- Veggie broth (I like the kroger brand)
- Evaporated milk
- Heavy cream
- Sourdough bread
- Mayonnaise
- Shredded cheese blend (I like a blend of mozzarella, colby jack, and sharp cheddar)
How to Make Tomato Soup and Grilled Cheese
- To make your tomato soup, start by sautéeing your onions in butter until translucent.
- Add in garlic and cook for another minute or so, until fragrant.
- Add in oregano, thyme, and red chili flakes and cook for another 30 seconds to a minute. (You can also add 1 tbsp of dried oregano leaves at this stage if you’re using dried instead of fresh basil leaves).
- Then, add in your canned tomatoes, veggie broth, water, fresh basil leaves and salt, and let the mixture simmer for about 30 minutes on a low heat.
- Blend the mixture together with an immersion blender, and then add in your evaporated, mix well, and serve with heavy cream drizzled on top.
- To make your grilled cheese, heat your cast iron skillet over medium heat, and then melt your butter in the pan.
- In a bowl, mix together your mayo and cheese blend, and then add this blend to the inside of your sourdough bread.
- Heat the sandwich until it’s crispy and browned on the outside, and the cheese is melty and gooey on the inside.
Looking For More Recipes? Check These Out!
San marzano tomatoes have a distinct flavor that is separate from using fresh tomatoes; they are a bit richer, sweeter, have a firmer pulp that won’t water down your recipe, and make a much tastier soup despite being canned!
Nope; you can substitute the basil in this recipe for about 1 tablespoon of dried basil instead.
Tomato Soup and Grilled Cheese
Ingredients
- 2 tbsp Butter
- 1 c Yellow Onions chopped
- 2.5 tbsp Garlic chopped
- 1 tbsp Dried Basil Leaves (Or a small handful of fresh basil leaves)
- 1 tsp Dried Oregano
- 1/4 tsp Dried Thyme
- 2 tsp Salt
- 0.5 – 1 tsp Red Chili Flakes (to taste)
- 28 oz San Marzano Tomatoes
- 2 c Veggie Broth
- 1 c Water
- 1/3 c Evaporated Milk
- 3 tbsp heavy cream
Grilled Cheese (Per Serving)
- 2 slices sourdough bread
- 1-2 tbsp salted butter
- 1/4 c shredded cheese blend (mozzarella, colby jack, and sharp cheddar)
- 1 tbsp mayo
Instructions
Tomato Soup
- Sauté your onions in butter until translucent.
- Add in garlic and cook for another minute or so, until fragrant.
- Add dried basil, oregano, thyme, and red chili flakes and cook for another 30 seconds to a minute.
- Add in your canned tomatoes, veggie broth, water, and salt, and let the mixture simmer for about 30 minutes on a low heat.
- Blend the mixture together with an immersion blender, and then add in your cream, mix well, and serve.
Grilled Cheese
- Heat your cast iron skillet over medium heat, and then melt your butter in the pan.
- In a bowl, mix together your mayo and cheese blend, and then add this blend to the inside of your sourdough bread.
- Heat the sandwich until it's crispy and browned on the outside, and the cheese is melty and gooey on the inside.
What did you think of this recipe?