Grilled Cheese and Creamy Tomato Soup
Few things are cherished more than the classic grilled cheese, served alongside a creamy bowl of tomato soup. The sandwich is buttery, the soup is tangy, and it’s a match made in gastronomic heaven. If you’ve been craving the ultimate soup-sandwich combo, look no further. Read on to discover the cheesiest, toastiest grilled cheese, partnered with the creamiest, brightest tomato soup.
This recipe was written for the Arizona Republic.
If you’re thinking, who needs a recipe for grilled cheese? And why make homemade tomato soup? Take note. There are many ways to catapult both the sandwich and the soup, ingredients and cooking techniques that change the game entirely. The experience is gourmet, but the prep work is easy. I’m confident this combo will rock your world, and you’ll never eat a simple grilled cheese with a can of soup again.
A few tips for the perfect grilled cheese
- Use thick-sliced bread. It doesn’t matter if you choose white or wheat, just choose thick-sliced bread, with slices that are 3/4- to 1-inch thick. Thinner slices will produce flimsy, soggy sandwiches. That said, any thicker than 1-inch and your cheese won’t melt properly.
- I used EQUII classic wheat bread and it made all the difference! Not only is EQUII thick-sliced, in this grilled cheese, the outside was perfectly toasted and the inside was buttery soft. Plus, plant-based, vegan EQUII contains 10 grams of complete protein per slice, delivering all 9 essential amino acids in the correct ratio. That’s no easy feat when working with plant proteins (you can thank the fermented grains for that)! EQUII is non GMO, contains no artificial ingredients, and has 50% less sugar and 40% fewer carbs when compared to other breads. Wholesome, sustainable, and undeniably delicious, it’s an excellent option for this grilled cheese, and all future sandwich adventures.
- Be generous with your butter. Buttery bread is the key to the ultimate grilled cheese. As the butter melts, it not only infuses the bread with flavor, it caramelizes and toasts the bread to crispy perfection. Use at least 1/2 tablespoon of butter for each slice of bread. Salted or unsalted butter – both varieties will work.
- Have fun with the cheeses. The definitive grilled cheese features a combination of cheeses, and those that deliver varying tastes and textures. For example, sharp cheeses like cheddar add complexity, soft, mellow cheeses like Gouda, Havarti, and Muenster add buttery creaminess, and nutty cheeses like Swiss and Gruyere add extra-long cheese pulls. I used sharp cheddar, Muenster, and Gruyere.
- Cook over low heat. The finest grilled cheese requires patience, so don’t rush the process. Cook your sandwiches “low and slow”, meaning over medium-low heat for several minutes. This ensures that the cheeses melt fully while the bread turns golden and crisp. Cooking too quickly, over higher heat, will produce sandwiches with burned bread and un-melted cheese.
Use a cast-iron skillet, griddle, or non-stick pan. Your pan choice isn’t critical here, as most pans will work. If you’re using a skillet, work in batches to prevent crowding the pan. When working in batches, keep finished sandwiches warm, on a baking sheet, in a 200-degree oven. To cook multiple sandwiches at the same time, use a griddle.
Reheat leftovers the same way you cooked them. Leftover grilled cheese sandwiches will last up to 3 days in the refrigerator. Reheat the sandwiches in a buttered skillet, over low heat, until crisp and melty. I do not recommend using the microwave unless you want limp leftovers.
A few tips for the ultimate tomato soup
- Use a non-reactive pan. Reactive pans like aluminum, cast iron, and copper chemically react with the acidity of the tomatoes and can produce a metallic taste. Choose a non-reactive pan, such as stainless steel, ceramic, glass, or any enamel-coated cookware.
- Offset the acidity of the tomatoes with dairy. Tomatoes are acidic, so it’s important to balance that acidity with other ingredients. In this soup, we neutralize the acidity by adding heavy cream, parmesan cheese, and a little sugar. We use 1 tablespoon of sugar in the recipe, but taste your soup before serving and, if desired, adjust the acidity with a little more sugar.
- Use yellow onion. I prefer yellow onion in this soup because it adds a subtle sweetness; a sugary quality that offsets the acidity of the tomatoes and saltiness of the parmesan cheese.
- Use whole or crushed canned tomatoes with the juice from the can. I prefer whole peeled tomatoes for their unrivaled burst of tomato flavor. Since we’re pureeing the soup, there’s no need to worry about larger chunks of tomatoes during cooking. Note, while I prefer whole tomatoes, you can certainly use crushed or diced canned tomatoes.
- Use fresh basil if possible. While it’s more common to use dried herbs when cooking and fresh herbs when serving, fresh basil adds a unique floral quality to this vibrant soup. And since this soup only simmers for about 20 minutes, the basil flavor isn’t muted. That said, if desired, you may substitute dried basil; when substituting dried basil, add 1 tablespoon to the pot when you add the celery seed. Do not use dried basil as a garnish.
Use a blender or immersion blender to puree your soup. I prefer creamy tomato soup, so I used a regular blender and pureed my soup until smooth. If you like a chunkier soup, puree until you reach your desired consistency. When using a regular blender, work in batches and don’t overfill. Why? Hot liquids release steam, which increases pressure inside the blender. Too much pressure and the lid can burst off, spewing hot soup everywhere. To prevent burns (and a big mess), fill the blender no more than halfway, and cover the lid with a dish towel before blending.
Ultimate Grilled Cheese
Ingredients
- 8 thick slices sandwich bread, I used EQUII classic wheat
- 4 tablespoons butter, softened
- 4 slices cheddar cheese, medium or sharp
- 4 slices Muenster, Gouda or Havarti cheese
- 4 slices Swiss or Gruyere cheese
Instructions
- Spread the butter on one side of each bread slice, using at least 1/2 tablespoon of butter per slice.
- Preheat a large skillet or griddle to medium-low heat.
- Working in batches if necessary, place the bread in the hot pan, butter-side-down. Top the bread with the cheeses. Top the cheese with the second slice of bread, butter-side-up.
- When the bottom bread is golden brown, flip and cook the second side.
- Continue cooking on medium-low so the bread toasts slowly. Cook until the bread is a rich brown color and the cheese melts, flipping as needed and pressing down gently to ensure the cheese sticks to the bread. This may take several minutes. Slice diagonally and serve.
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Creamy Tomato Soup
Ingredients
- 4 tablespoons butter
- 1 yellow onion, chopped (about 1 cup chopped)
- 3 cloves garlic, minced
- 1/2 teaspoon celery seed
- 2 28-ounce cans whole, crushed, or diced tomatoes, preferably whole tomatoes, undrained
- 1 cup chicken broth, or chicken stock
- 1/4 cup chopped fresh basil, plus more for serving
- 1 tablespoon granulated sugar, plus more if needed for serving
- 1/2 cup heavy whipping cream
- 1/4 cup grated parmesan cheese, plus more for serving
- Salt and freshly ground black pepper
Instructions
- Melt the butter a nonreactive saucepan, stock pot, or Dutch oven over medium heat. When the butter is melted, add the onion and cook for 5 to 7, minutes, until very soft (we’re not going for deep color here). Add the garlic and celery seed and cook for 30 seconds, until fragrant.
- Add the tomatoes with the juice from the can. If you’re using whole tomatoes, use a potato masher to gently crush them. Add the chicken broth, basil, and sugar, and bring to a simmer. Reduce the heat to low, cover and simmer for 15 minutes.
- Using an immersion blender or regular blender, puree the soup until you reach the desired consistency. When using a blender, work in batches and do not fill the blender more than halfway. Return the puree to the pan over low heat.
- Add the heavy cream and parmesan cheese and simmer until the cheese melts. Season to taste with salt and black pepper. If necessary, adjust the acidity with more sugar (I did not need more sugar in my batch).
- Ladle the soup into bowls and top with fresh basil and more parmesan cheese.
Did you make this recipe?
Please consider Leaving a star rating and review!Creamy Tomato Soup
Serves 4
INGREDIENTS
4 tablespoons butter
1 yellow onion, chopped (about 1 cup chopped)
3 cloves garlic, minced
1/2 teaspoon celery seed
2 (28-ounce) cans whole, crushed, or diced tomatoes, preferably whole tomatoes, undrained
1 cup chicken broth, or chicken stock
1/4 cup chopped fresh basil, plus more for serving
1 tablespoon granulated sugar, plus more if needed for serving
1/2 cup heavy whipping cream
1/4 cup grated parmesan cheese, plus more for serving
Salt and freshly ground black pepper
INSTRUCTIONS
Melt the butter a nonreactive saucepan, stock pot, or Dutch oven over medium heat. When the butter is melted, add the onion and cook for 5 to 7, minutes, until very soft (we’re not going for deep color here). Add the garlic and celery seed and cook for 30 seconds, until fragrant.
Add the tomatoes with the juice from the can. If you’re using whole tomatoes, use a potato masher to gently crush them. Add the chicken broth, basil, and sugar, and bring to a simmer. Reduce the heat to low, cover and simmer for 15 minutes.
Using an immersion blender or regular blender, puree the soup until you reach the desired consistency. When using a blender, work in batches and do not fill the blender more than halfway. Return the puree to the pan over low heat.
Add the heavy cream and parmesan cheese and simmer until the cheese melts. Season to taste with salt and black pepper. If necessary, adjust the acidity with more sugar (I did not need more sugar in my batch).
Ladle the soup into bowls and top with fresh basil and more parmesan cheese. ChangeEditall recipesbreadbrunchdinnereasyhealthysoup/stewveganvegetarianweeknightappetizerbeefbreakfastchickendairy-freedessertentertaininggluten-freepastapizzaporkpoultryseafoodside dishturkeyvegetablesAddPublish NowScheduleUpdate