The Comfort Duo: Grilled Cheese and Tomato Soup 🍂
In the world of comfort food, there's a timeless duo that brings a sense of warmth and coziness, perfect for a chilly fall night in October. The irresistible pairing of grilled cheese and tomato soup is perfect for those moments when you crave a comforting meal that is simple enough to prepare. I also like to call this dish a “fridge clean-out” meal because you likely have all of the ingredients in your fridge already!
Watch my video on it here: Grilled Cheese and Tomato Soup
Tomato Soup Ingredients:
Tomatoes (about 6-8 medium sized tomatoes)
Asparagus (optional)
Spinach (optional)
Shallots or Onions (2-4)
Garlic
Basil
Tomato Paste
Heavy Cream (can be substituted with fat-free cream, coconut or cashew cream, greek yogurt, sour cream, dairy-free milk, or combination of 1/2 cream and 1/2 milk)
Butter
Olive Oil
Seasonings: Salt, Pepper, Chili Flakes, Onion Powder, Oregano, Italian Seasoning, Dried Basil
Grilled Cheese Ingredients:
Sourdough, Sandwich, or Any Artisan Bread (substitute with gluten-free bread, flatbread, and/or tortillas)
Assortment of Cheeses (Cheddar, Mozzarella, Swiss, Pepper Jack, etc.)
Butter
Seasonings (Optional)
Protein (Chicken - Optional)
Cooking Steps:
For the Tomato Soup:
Peheat the Oven: Preheat your oven to 400°F.
Prep the Veggies: Start by slicing the tomatoes into halves or quarters, depending on their size. If you're using asparagus, trim the tough ends. Toss the tomatoes and any other vegetables you're using (such as asparagus, shallots or onions, and garlic) with a little olive oil to coat them evenly. Season them with salt, pepper, and dried herbs like basil or oregano for added flavor.
Roast the Vegetables: Spread the prepared vegetables in a single layer on a baking sheet. This ensures even roasting. Place the baking sheet in the preheated oven and roast the vegatables for approximately 25-30 minutes, depending on their size, or just until they are tender and slightly caramelized. This step will add a depth of flavor to your soup!
Blend and Simmer: In a large pot, heat up some butter (3-4 tablespoons) with a 1 tablespoon of tomato paste on medium heat. Add the oven-roasted tomatoes and vegetables to the pot and use an immersion blender or transfer the mixture to a regular blender to puree it until smooth.
This is optional but you can add in freshly chopped basil and spinach (about 1 cup) in this step.
Next, add in 1 to 1 1/2 cup of heavy cream to make a creamy soup (see below for healthier alternatives).
Season to taste (salt, pepper, chili flakes, onion powder, oregano, Italian seasoning, dried basil) and let it simmer for a while to meld all of the flavors.
Customize the Cream: Here's where you can get creative with your dietary preferences. Instead of traditional heavy cream, you can use alternatives like fat-free cream, coconut cream, cashew cream, Greek yogurt, sour cream, or dairy-free milk. If you're going for a lighter option, a combination of half cream and half milk works beautifully. If you prefer a less creamier soup, use vegetable or chicken stock instead. Add your chosen creaminess gradually, stirring until you achieve your desired consistency.
Simmer and Serve: Allow your soup to simmer for a bit longer, giving all the flavors a chance to mingle. Once it's hot and ready, serve it up with a side of grilled cheese.
For the Grilled Cheese:
Choose Your Bread: Whether you're using classic sourdough or opting for gluten-free bread, make sure it's sliced and ready for grilling. I used sandwich bread because I had it on hand but I prefer sourdough for this recipe. Butter and season your bread to add some flavor to your sandwich. I sprinkled a little bit of the seasoning mix that we added into our tomato soup, but you can use salt/pepper to taste or just stick with butter. You can also use olive oil for a healthier alternative to butter.
Cheese Selection: This is where you get to pick what works well for you to make it yours! Cheddar, Mozzarella, Swiss, and Pepper Jack all work well and feel free to mix and match for a unique flavor profile.
Protein (Optional): If you're in the mood for some extra protein, you can add grilled chicken slices to your grilled cheese sandwiches. I had some left over chicken on hand so I used them in my sandwiches, but this is completely optional!
Grill to Perfection: Heat a skillet, pan, or griddle over medium heat. Add the buttered side of each bread slice on the pan. Layer your cheeses and protein (if using) between two slices, and top with another slice of bread, butter-side up. Grill until both sides are golden brown and the cheese is melty and gooey (omg drooling).
Slice and Serve: Cut your grilled cheese sandwiches into halves and serve alongside your creamy tomato soup.
And there you have it – a comforting, warm meal that's perfect for chilly days or fall nights. Indulge in this irresistible classic with a personalized touch. As always, let me know how it turns out. Bon appétit!