grilled cheese and creamy tomato soup

illed cheese and tomato soup
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Is there anything more magical than an ooey gooey, crispy, buttery grilled cheese sandwich and creamy tomato soup? Nope, there is not. So let’s make it!! TIP: For an artisan type elevated grilled cheese, choose a bread that’s a little sturdier than sandwich bread. Sourdough, multigrain, french or a potato bread. Select whichever cheese you prefer, but definitely grate it yourself for maximum melting! 

TOOLS MEG USES IN THIS RECIPE

*Some of these products contain an affiliate link to Amazon. By no means do you need these exact products but we wanted to provide links. As an affiliate I earn a small commission if you purchase through one of my links at absolutely no additional cost to you.

Large frying pan

Lid – optional but makes a great dome to help melt the cheese

Soup Pot – at least 3L with a lid, a nice heavy pot works well

Hand blender (immersion)

You could also use a regular full sized blender

grilled cheese and creamy tomato soup

Is there anything more magical than an ooey gooey, crispy, buttery grilled cheese sandwich and creamy tomato soup? Nope, there is not. So let’s make it!! TIP: For an artisan type elevated grilled cheese, choose a bread that’s a little sturdier than sandwich bread. Sourdough, multigrain, french or a potato bread. Select whichever cheese you prefer, but definitely grate it yourself for maximum melting! 
Course Main Course
Cuisine Comfort Flavour
Keyword grilled cheese, tomato soup
Servings 4 servings
Author Cook with Meg

Equipment

  • Large frying pan
  • Lid – optional but makes a great dome to help melt the cheese
  • Soup Pot – at least 3L with a lid, a nice heavy pot works well
  • Hand blender (immersion)
  • You could also use a regular full sized blender

Ingredients

GRILLED CHEESE SANDWICH INGREDIENTS

  • 8 slices really good bread
  • ½ cup soft salted butter
  • 2 cups shredded cheddar It's best if you can grate it yourself. Sometimes the pre bagged stuff is coated and a little dry and doesn't melt as well

OPTIONAL FILLINGS:

  • Slices of crispy bacon
  • Caramelized onions
  • Sliced apples
  • A little pineapple jam or something sticky to help act as glue with the cheese

CREAMY TOMATO SOUP INGREDIENTS

  • ¼ cup butter salted or unsalted
  • 2-4 tsp olive oil use 2 in the beginning then have extra on hand
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • 1 small onion diced
  • 1 clove garlic sliced
  • 3 tbsp tomato paste
  • 1 28-oz. can whole tomatoes we will squish together
  • 2 tsp sugar
  • ¼-½ cup heavy whipping cream
  • salt and pepper
  • OPTIONAL: dollop of pesto

Instructions

SANDWICH DIRECTIONS

  • Heat your pan to medium while you prep the bread.
  • Generally SLATHER, yes we said slather each slice of bread with room temperature soft salted butter and set aside. 
  • Grate your cheese, with each sandwich getting about ½ c. If you want more feel free and if any falls out, even better.
  • Once your pan has started to heat up, place 2 pieces of bread buttered side down into the pan. 
  • Turn your heat down one notch once it gets in the pan.
  • Scatter the cheese over the bread and place the “lids” on top, with the buttered side facing you. 
  • The trick now is to just let it cook a while before flipping. 
  • We want to try not to press down onto it, but we do want the cheese to melt on the inside. Dome lid it for extra heat.
  • Flip, cook til golden, enjoy! 

SOUP DIRECTIONS

  • PREP THE TOMATOES: In a large bowl, open the can and pour tomatoes and juice in, then using your hands get in there and squish it all together. SO MUCH FUN! 
  • In a large heavy pot melt your butter and tsp of oil over medium heat.
  • Add onions and stir until super soft and translucent, about 8 minutes. You may need to adjust the heat to medium low, so the butter doesn’t brown. If you need to add a little more oil that’s ok.
  • Add thyme, basil and garlic. Stir for a minute. 
  • Add the tomato paste and coat everything, still stirring until everything starts to caramelize a bit.
  • Add tomatoes with juices, 2 tsp. sugar, and 4 cups of water to the pot and increase the heat to medium high. 
  • Keep stirring then once it starts to boil, reduce it to medium, even medium low, so it can just simmer away for about 30 minutes. **The longer we can let it simmer, the more the flavours will develop. It will also reduce as it simmers which is good. Keep the heat low enough though that it doesn’t sit and splatter everywhere. You can put a lid on, or on slightly for part of this process if you wish.
  • Remove from the heat and if you have an immersion blender, you can CAREFULLY (off the burner), immerse the entire blender and begin to puree. You need to make sure the blade is all under the soup, or it may splatter. If you have a regular blender, puree in batches. Remember to leave the cap off the top of the blender so it doesn’t pop with pressure. 
  • Once your soup is pureed, you can add back to the pot and add the cream right before serving. 
  • Adjust the seasonings again (salt, pepper, sugar) and serve with a dollop of pesto (optional), and your grilled cheese! 

Want more dinner ideas, AKA din-spiration?

Did you love the grilled cheese and creamy tomato soup? Why not try Chicken Rose Rigatoni!

SOO GOOD! Enjoy! Meg xo

WANT TO COOK WITH MEG again? Head to our Cooking Classes to see all the different options! LIVE specialty classes via ZOOM for all ages, COOK AT YOUR OWN PACE packs that allow you to cook completely on your schedule, as well as LOTS of classes and mini camps for your KIDS + TEENS too! Switch up your meal routine and add some new recipes to the rotation! Get ready to have fun learning! I can’t wait to see you back again!

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