Tomato Soup and Grilled Cheese

Enjoy a warm bowl of homemade tomato soup made with either fresh or canned tomatoes and a side of grilled cheese made on crusty sourdough bread. This recipe couldn’t be easier or more comforting and nostalgic.

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Eating with the Seasons

When the garden is in full swing in mid to late summer, there are usually many many tomatoes pouring into the kitchen begging to be used or preserved. There is no tomato better than a fresh picked garden tomato. But after eating them fresh for weeks and perhaps preserving all the tomato things, what else can you do with the many tomatoes still ripening in the garden?

In late summer, when the humidity is less and the air temperatures start to cool at night a bit, I usually start thinking about soup again. The garden might slowing down a bit but there are still fresh tomatoes coming into the house until the first good frost.

Homemade tomato soup with fresh tomatoes and basil is just the perfect combination between, not only the flavors, but the beginning changes in the weather too. And what goes better with a delicious bowl of homemade tomato soup than grilled cheese made on crusty sourdough bread.

The History of Tomato Soup and Grilled Cheese

Here’s a little history of tomato soup and grilled cheese to reminisce on.

Tomato soup and grilled cheese as we know them today are more modern dishes. The first recorded recipe for tomato soup was in The Cook’s Own Book in 1832 but it became widely popularized when Campbells’ Soup Company started selling their condensed canned tomato soup in 1897 (source).

Humans have been putting cheese and bread together for centuries. However, it is speculated that grilled cheese became popular in the 1920’s when there was a huge explosion in restaurants. Because bread and cheese were relatively inexpensive, grilled cheese grew to become an important meal in many homes during the great depression in the 1930’s (source).

Today, grilled cheese can be found served at high end restaurant as well as your average chain restaurant. This speaks to it popularity! There are many ways to make and serve a grilled cheese sandwich, from varying the bread and cheese to added toppings like meats, veggies, fruit or even fruit spreads.

The possibilities are limited only by your adventurous spirit and imagination.

Q&A

Can you make tomato soup and grilled cheese ahead of time?

As with most soups, the flavor get better if the soup has time to sit allowing the flavors to marinate together more. So making tomato soup head of time is a great idea as the flavor gets some much better.

Grilled cheese on the other hand taste better when made fresh. So making tomato soup ahead of time and reheating it while making grilled cheese is the perfect combo.

I have reheated grilled cheese sandwiches by wrapping them in foil and putting them in the oven at 350°F for 10 or so minutes. This would work best with a heartier bread like a sourdough boule.

Can you freeze tomato soup?

Yes. Freezing tomato soup is a great way to save it for when you need a quick ready made meal. It saves the steps of canning it and it can be defrosted relatively quickly in a pot with a little added water.

Tomato Soup and Grilled Cheese

Supplies Needed

• Cutting Board
• Sharp Knife
• Large Dutch Oven or Soup Pot
• Sharp Bread Knife for cutting sourdough bread (optional)

Ingredients

For Tomato Soup

• 3 tbsp unsalted butter
• 1 medium onion
• 3 garlic cloves
• 6 c fresh diced or crushed tomatoes 3 16oz cans diced tomatoes
• 2 c broth
• 6 oz tomato paste
• 1/2 cs fresh chopped basil 3 tablespoons dried
• 1 tbsp whole cane sugar optional – helps cut the acid
• 1-2 tsp salt to taste
• 1/2 tsp pepper
• 1 c heavy cream or whole milk

For Grilled Cheese

• 4 tbsp butter
• 8 slices of crusty sourdough boule bread (other breads work too)
• 8 oz cheese sliced (cheddar, provolone, mozzarella, gouda, etc.)

Instructions

For Tomato Soup

Add butter and onion to a large pot. Sauté on medium-low for about 5-7 minutes until lightly browned. Stirring occasionally to keep from burning. Add finely chopped garlic and sauté with the onions for 1 minute.

Next, add fresh chopped tomatoes or canned diced or crushed tomatoes, broth, tomato paste and fresh chopped basil. Simmer on medium low for about 20 minutes.

After 20 minutes, puree the soup using an immersion blender or a regular blender, being very careful since the soup is hot.

Add salt, pepper, cream and optional sugar and stir together over low heat. Keep warm until you are ready to serve.

For Grilled Cheese

While soup is cooking begin preparing grilled cheese sandwiches.

Butter one side of each slice of bread. The buttered sides will be on the outside of the sandwich. Cut slices of cheese and fill the inside of each sandwich. To make it extra cheesy, add two layers of cheese. This is also when you can add any other fillings you might enjoy (like bacon, fig jam, tomato, etc.)

Then place the sandwich on a hot skillet and toast on each side until browned to your liking. Keep an eye on the temperature of your pan and the underside of your sandwich so it doesn’t get burned. If you cheese isn’t melting quickly enough place a lid on your skillet to trap the heat inside and help the cheese to melt.

Serve your hot grilled cheese right away with you tomato soup.

More Soup Recipe You Might Enjoy

Butternut Squash Soup Recipe

From Scratch Chicken Vegetable Soup

Print

Tomato Soup and Grilled Cheese Recipe

Course Lunch, Soup

Cuisine American

Keyword Soup

Prep Time 15 minutes

Cook Time 30 minutes

Servings 8

Ingredients

Tomato Soup

• 3 tbsp unsalted butter
• 1 medium onion
• 3 garlic cloves
• 6 c fresh diced tomatoes 3 16oz cans diced tomatoes
• 2 c broth
• 6 oz tomato paste
• 1/2 cs fresh chopped basil 3 tablespoons dried
• 1 c heavy cream or whole milk
• 1-2 tsp salt to taste
• 1/2 tsp pepper
• 1 tbsp whole cane sugar optional – helps cut the acid

Grilled Cheese

• 4 tbsp butter
• 8 slices of crusty sourdough boule bread
• 8 oz cheddar cheese sliced

Instructions

For Tomato Soup

1. Add butter and onion to a large pot. Sauté on medium-low for about 5-7 minutes until lightly browned. Stirring occasionally to keep from burning. Add finely chopped garlic and sauté with the onions for 1 minute.

2. Next, add fresh chopped tomatoes or canned diced or crushed tomatoes, broth, tomato paste and fresh chopped basil. Simmer on medium low for about 20 minutes.

3. After 20 minutes, puree the soup using an immersion blender or a regular blender, being very careful since the soup is hot.

4. Add salt, pepper, cream and optional sugar and stir together over low heat. Keep warm until you are ready to serve.

For Grilled Cheese

1. While soup is cooking begin preparing grilled cheese sandwiches.

2. Butter one side of each slice of bread. The buttered sides will be on the outside of the sandwich. Cut slices of cheese and fill the inside of each sandwich. To make it extra cheesy, add two layers of cheese. This is also when you can add any other fillings you might enjoy (like bacon, fig jam, tomato, etc.)

3. Then place the sandwich on a hot skillet and toast on each side until browned to your liking. Keep an eye on the temperature of your pan and the underside of your sandwich so it doesn't get burned. If you cheese isn't melting quickly enough place a lid on your skillet to trap the heat inside and help the cheese to melt.

4. Serve your hot grilled cheese right away with you tomato soup.