my grilled cheese and tomato soup

★★★★★ 12
a recipe by
Vail Bee
Sacramento, CA

Seriously one of my favorite things to make AND eat! It's good for any time of year - picnic in the summer or next to a fire in the winter. Hope you enjoy it.

Blue Ribbon Recipe

Tomato soup and grilled cheese are a classic flavor combo that Vail has managed to take over the top. Don't skimp on all four types of cheese. They are a must to complete this dynamic duo and make for a gooey grilled cheese. The tomato soup is creamy and robust. We can't imagine a better way to warm up after being outside on a cold day.

— The Test Kitchen @kitchencrew
★★★★★ 12
prep time 20 Min
cook time 30 Min
method Griddle

Ingredients For my grilled cheese and tomato soup

  • 3 Tbsp
  • 1 sm
    yellow onion, chopped
  • 1 md
    carrot, diced
  • 1 stalk
    celery, diced
  • 2 can
    crushed tomatoes (28 oz each)
  • 2 clove
    garlic, minced (or to taste)
  • 1
    bay leaf
  • 1/4 c
    fresh basil, chopped
  • 6 sprig
  • 4 c
    vegetable stock
  • 1/2 tsp
    dried thyme
  • 1/2 c
    heavy cream
  • salt and pepper, to taste
  • 1
    loaf sliced sourdough bread (or small loaves for mini sandwiches)
  • sliced Fontina
  • sliced Gruyere
  • sliced aged cheddar
  • sliced Manchego
  • butter

How To Make my grilled cheese and tomato soup

  • Sauteeing onions and celery in butter.
    Melt 2 Tbsp butter in a large pot. Saute onion, garlic, and celery until soft.
  • Tomatoes, parsley, carrots, bay leaf, and stock in a pot.
    Add tomatoes, parsley, carrots, bay leaf, and stock. Bring to a boil and immediately reduce heat to a simmer and cover the pot.
  • Using an immersion blender to blend the soup.
    Skim the top of any fat or froth, if desired. Remove parsley and bay leaf and blend the soup in batches of 2 cups or so or use an immersion blender.
  • Heavy cream, thyme, basil, and butter added to the pot.
    Add heavy cream, thyme, basil, and 1 Tbsp butter. Season to taste with salt and pepper. NOTE: Keeps well in the fridge.
  • Preparing the grilled cheese sandwich.
    For the grilled cheese, butter one side of each slice of bread. (It's important to butter the bread and not the pan so that the toast browns more evenly.) Put an even amount of slices of each type of cheese on half of the bread slices. Top each with a second bread slice to form your sandwiches. Grill on a flat pan or use panini press or personal-size grill for about 5-7 minutes.
  • Dipping the grilled cheese sandwich into a bowl of tomato soup.
    Dip sandwich in soup and enjoy!!