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Crispy Grilled Cheese and Tomato Soup Combo

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A quick and easy lunch combo featuring crispy grilled cheese sandwiches with a golden crust and a velvety homemade tomato soup, perfect for cozy days and busy schedules.

Ingredients

Scale
  • 4 slices thick-cut sourdough bread (San Francisco-style preferred)
  • 8 oz sharp cheddar cheese, sliced or shredded (Cabot Extra Sharp recommended)
  • 2 tbsp unsalted butter, softened
  • 2 tbsp mayonnaise
  • 2 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 28 oz can crushed tomatoes (San Marzano preferred)
  • 2 cups vegetable broth (or chicken broth for richer flavor)
  • 1/4 cup heavy cream (can substitute coconut cream for dairy-free)
  • Salt and freshly ground black pepper, to taste
  • A handful fresh basil leaves, chopped (optional)

Instructions

  1. Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  2. Pour in the crushed tomatoes and vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
  3. For a smooth texture, use an immersion blender directly in the pot or carefully transfer the soup to a blender in batches. Blend until velvety. Skip this step if you prefer chunkier soup.
  4. Stir in the heavy cream and chopped basil (if using). Season with salt and freshly ground black pepper to taste. Keep warm on very low heat while preparing the grilled cheese.
  5. Spread butter on one side of each bread slice. On the unbuttered side, spread a thin layer of mayonnaise to achieve a crispy crust. Layer cheese slices between two bread pieces, butter side out.
  6. Heat a non-stick skillet over medium heat. Place sandwiches in the pan and cook until golden brown and cheese melts, about 3-4 minutes per side. Press gently with a spatula for even grilling. Watch closely to avoid burning.
  7. Cut sandwiches diagonally and ladle warm tomato soup into bowls. Optionally, drizzle a bit of olive oil or sprinkle crushed red pepper on the soup before serving.

Notes

Use mayonnaise on the bread for an ultra-crispy crust without burning. Moderate heat to avoid blackening. For a vegan version, substitute vegan cheese and coconut cream, and use olive oil instead of butter and mayo. Gluten-free bread can be used to adapt for gluten-free diets. Leftover soup can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat soup gently and sandwiches in a skillet or oven to restore crispness.

Nutrition

Keywords: grilled cheese, tomato soup, comfort food, easy lunch, crispy sandwich, homemade soup, quick recipe

Find it online: https://snappyspoon.com/crispy-grilled-cheese-and-tomato-soup-combo-recipe-easy-perfect-lunch-ideas/