Grilled Cheese and Tomato Soup

A rainy-day staple of American diners and home kitchens, this pairing turns a buttery griddled cheese sandwich into the perfect dunk for smooth tomato soup. Simmered tomatoes, onion, and broth meet low-and-slow melted cheddar for pure comfort.

Serves 2 · 10 min prep · 25 min cook

Estimate for one serving

• 810 cal
• 14.4g protein
• 45g carbs
• 9.4g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 4 slices sandwich breadBakery
• 4-6 slices American or cheddar cheeseDairy
• 3 tbsp butterDairy
• 28 oz canned tomatoesPantry
• 1/2 onionProduce
• 1 clove garlicProduce
• 1 cup vegetable or chicken brothPantry
• 1/4 cup cream optionalDairy
• to taste salt, pepper, basilSpices

Instructions

1. 1Simmer tomatoes with onion, garlic, broth; blend smooth; cream if desired.
2. 2Butter bread; build cheese sandwiches; griddle low and slow to melt.
3. 3Serve soup with sandwich dippers—rainy day America.