30-Minute Tomato Soup and Grilled Cheese
By Beth Kaminski ·
Creamy tomato soup and crisp grilled cheese make a cozy meal with everyday ingredients. Canned tomatoes keep the soup quick, while sharp cheddar gives the sandwiches plenty of flavor. Cook them side by side, and everything is ready in 30 minutes.
A Weeknight Meal That Comes Together Side by Side
The key to this 30-minute meal is using the soup’s simmering time to cook the sandwiches. Set out the bread, softened butter, and cheese before you turn on the stove. A large griddle can hold all four sandwiches at once, but a 12-inch skillet works well in two batches. Keep the heat at medium-low so the cheese melts before the bread gets too dark.
Canned crushed tomatoes give the soup body without a long cooking time. Onion adds sweetness, a little broth loosens the texture, and a small amount of cream rounds out the tomatoes’ acidity. Blending makes the soup smooth enough for dipping without needing flour or a separate thickener.
Ingredient Swaps and Practical Tips
- Choose sturdy sandwich bread. White, wheat, or sourdough bread all work. Very thick slices take longer to heat through, so use slices about 1/2 inch thick.
- Grate your own cheese if possible. Freshly grated cheddar melts evenly. Thin slices also work. Monterey Jack or a mixture of cheddar and mozzarella makes a good substitute.
- Adjust the tomato flavor at the end. The teaspoon of sugar softens sharp acidity without making the soup noticeably sweet. You can leave it out if your tomatoes are already mild.
- Keep blending safe. With an immersion blender, keep the blade submerged to prevent splashes. For a countertop blender, let the soup cool slightly, work in small batches, and vent the lid according to the manufacturer’s instructions.
Make-Ahead and Storage
Make the soup up to 4 days ahead and refrigerate it in a covered container within 2 hours of cooking. Reheat over medium-low heat, stirring often and adding a splash of broth if it has thickened. For freezing, leave out the cream, freeze for up to 3 months, and stir in the cream after thawing and reheating.
Grilled cheese is crispest right from the skillet. Refrigerate leftover sandwiches for up to 3 days. Reheat in a dry skillet over medium-low heat, turning occasionally, until the cheese is hot and the bread is crisp again.
Frequently Asked Questions
Can I use diced or whole canned tomatoes?
Yes. Use the same weight and include all the juices. Whole tomatoes should be broken up with a spoon before simmering. Either option may need a little more blending.
Can I leave out the cream?
Yes. The blended tomatoes and onion still make a full-bodied soup. Replace the cream with broth if you want a slightly thinner consistency.
Why is my bread browning before the cheese melts?
The skillet is probably too hot, or the cheese is too thick. Lower the heat and cover the skillet briefly to help the center warm through.
How can I keep the first batch of sandwiches warm?
Set them on a wire rack in a 200°F oven while the second batch cooks. Avoid stacking them, which traps steam and softens the crust.
Recipe
30-Minute Tomato Soup and Grilled Cheese
By Beth Kaminski · American
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 clove garlic, minced
- 28 oz canned crushed tomatoes, with their juices
- 1½ cup low-sodium vegetable broth
- 1 tsp granulated sugar
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ cup heavy cream
- 8 slice sandwich bread, about 1/2 inch thick
- 4 tbsp unsalted butter, softened
- 8 oz sharp cheddar cheese, coarsely grated or thinly sliced
Method
- 1
Heat the olive oil in a 3- to 4-quart pot over medium heat for about 1 minute.
- 2
Add the onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
- 3
Stir in the garlic and cook for 30 seconds, just until fragrant.
- 4
Add the crushed tomatoes, broth, sugar, oregano, salt, and pepper, and bring to a gentle boil over medium-high heat, about 2 to 3 minutes.
- 5
Reduce the heat to medium-low and simmer the soup uncovered for 10 minutes, stirring occasionally; prepare and cook the sandwiches during this time.
- 6
Spread the butter evenly over one side of each bread slice.
- 7
Assemble four sandwiches with the buttered sides facing outward and 2 ounces of cheddar in each.
- 8
Heat a large griddle or 12-inch skillet over medium-low heat for 1 minute.
- 9
Cook the sandwiches for 3 to 4 minutes per side, until the bread is golden brown and the cheese has melted, working in two batches if using a skillet. Lower the heat if the bread darkens too quickly, and cover briefly if the cheese needs help melting.
- 10
Remove the soup pot from the heat after its 10-minute simmer and blend with an immersion blender until smooth, keeping the blade submerged. Do this between sandwich turns, taking the skillet off the burner briefly if needed.
- 11
Stir the cream into the soup and warm over low heat for 1 to 2 minutes without boiling.
- 12
Cut the sandwiches in half and serve immediately alongside four bowls of the hot soup.
Serve the soup hot with the grilled cheese cut into triangles for dipping. It is a dependable lunch or light dinner that makes good use of pantry staples.
