Grilled Cheese with Quick Tomato Soup

Why You’ll Love This Recipe

• True 30-minute comfort: a silky tomato soup and perfectly crisp, gooey grilled cheese.
• Made from pantry staples with minimal chopping and one pot + one pan.
• Restaurant-level texture thanks to quick simmering and a splash of milk for creaminess.
• Kid-friendly, budget-friendly, and endlessly customizable.

Grocery List

• Produce: 1 medium yellow onion, 2 garlic cloves, fresh basil or chives (optional)
• Dairy: 12 oz sharp cheddar, 4 tbsp unsalted butter, 1/2 cup whole milk
• Pantry: 8 slices bread, 2 tbsp olive oil, 1 can (28 oz) whole peeled tomatoes, low-sodium broth, kosher salt, black pepper, sugar, dried oregano, balsamic vinegar or lemon

Full Ingredients

For the Grilled Cheese

• 8 slices country white or sourdough bread (about 1/2-inch thick)
• 12 oz sharp cheddar cheese, coarsely shredded or thinly sliced (about 3 cups shredded)
• 4 tbsp unsalted butter, softened

For the Quick Tomato Soup

• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 garlic cloves, minced
• 1 can (28 oz) whole peeled tomatoes with juices
• 2 cups low-sodium vegetable or chicken broth
• 1 tsp granulated sugar
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano (optional)
• 1/2 cup whole milk, room temperature (or half-and-half)
• 1 tsp balsamic vinegar or 2 tsp fresh lemon juice
• Chopped fresh basil or chives, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep and preheat

Shred or thinly slice the cheddar. Butter one side of each bread slice from edge to edge. Preheat an electric griddle to 350°F, or heat a large nonstick or cast-iron skillet over medium-low heat for 2–3 minutes. Have a medium pot ready for the soup and an immersion blender if you have one.

Step 2: Sauté the aromatics for the soup

In the pot, heat 2 tbsp olive oil over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and lightly golden, 5–6 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.

Step 3: Simmer tomatoes and broth

Add the tomatoes with their juices, broth, sugar, 1 tsp kosher salt, black pepper, and dried oregano (if using). Bring to a gentle boil, then reduce to a lively simmer and cook uncovered for 8–10 minutes to meld flavors and slightly reduce. Stir a few times to prevent sticking.

Step 4: Blend and finish the soup

Take the pot off the heat. Use an immersion blender to purée the soup until smooth (or carefully blend in batches in a blender, venting the lid). Return to low heat, stir in the milk and balsamic vinegar (or lemon juice), and warm just until steaming—do not boil. Taste and adjust seasoning with more salt and pepper as needed. Keep warm on the lowest setting while you make the sandwiches.

Step 5: Assemble and griddle the sandwiches

Place half the bread slices butter-side down. Divide the cheddar evenly (about 3 oz or a generous 3/4 cup per sandwich) over the unbuttered sides. Top with remaining bread, butter-side up. Cook on the griddle or skillet until the bottoms are deep golden brown, 3–4 minutes. Flip and cook the second side another 3–4 minutes, pressing gently with a spatula. If the cheese needs help melting, cover the pan for the final minute. The sandwiches are done when both sides are crisp and the cheese is fully melty.

Step 6: Serve and garnish

Ladle the hot soup into bowls and garnish with chopped basil or chives and a few grinds of black pepper. Cut the grilled cheese diagonally, stack alongside, and serve immediately for dunking.

Pro Tips

• Low and slow wins: medium-low heat prevents scorched bread before the cheese melts.
• Shred your cheddar: freshly shredded cheese melts more evenly than pre-shredded.
• Cover briefly: a lid or inverted sheet pan traps heat to finish melting without burning.
• Balance the soup: a teaspoon of sugar and a splash of vinegar or lemon round the acidity of canned tomatoes.
• Blend safely: when using a countertop blender, vent the lid and cover with a towel to prevent hot splashes.

Variations

• Tomato–Basil Soup: Add 1 packed cup fresh basil leaves before blending; finish with a drizzle of extra-virgin olive oil.
• Spicy Twist: Sauté 1/2 tsp red pepper flakes with the garlic and add 1 tsp smoked paprika to the soup; use pepper jack with the cheddar.
• Cheese Upgrade: Mix cheddar with 4 oz Gruyère or provolone for extra melt; add thin tomato slices or caramelized onions to the sandwiches.

Storage & Make-Ahead

The soup keeps well: refrigerate up to 4 days or freeze up to 3 months. Cool completely before sealing; reheat gently on the stovetop until steaming (do not boil after adding milk). Grilled cheese is best fresh, but you can revive leftovers in a 350°F oven for 8–10 minutes or in a skillet over low heat until re-crisped. Make-ahead tips: shred cheese and butter the bread up to 24 hours in advance; store bread, buttered sides together, in a zip-top bag. Keep soup warm on low while you griddle sandwiches so everything hits the table hot.

Nutrition (per serving)

Approximate for 1 sandwich + 1 bowl soup: 730 calories; 30 g protein; 46 g carbohydrates; 50 g fat; 24 g saturated fat; 6 g fiber; 14 g sugars; 1,400 mg sodium. Values will vary based on bread, broth, and cheese brands.