Grilled Cheese and Tomato Soup

Velvety, roasted tomato soup paired with a golden, buttery grilled cheese sandwich stuffed with melty cheddar and Gruyère. A nostalgic, dip-worthy pairing that's the definition of cozy comfort food.

By YumYum Editorial · American Comfort

Prep: 10 min · Cook: 35 min · Total: 45 min · Serves 4

Ingredients

• 2 tablespoons olive oil
• 1 (28 oz) can whole peeled tomatoes
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups vegetable or chicken broth
• 1/3 cup heavy cream
• 1 teaspoon sugar
• 1/2 teaspoon dried basil
• to taste Salt and black pepper, to taste
• 8 slices sandwich bread
• 6 tablespoons unsalted butter, softened
• 4 slices sharp cheddar cheese
• 4 slices Gruyère cheese

Instructions

1. Heat the olive oil in a large pot over medium heat and sauté the onion for 5-6 minutes until softened.
2. Add the garlic and cook for 1 minute more, until fragrant.
3. Add the whole tomatoes (with their juices), broth, sugar, and dried basil. Bring to a simmer and cook for 20 minutes, breaking up the tomatoes with a spoon.
4. Purée the soup with an immersion blender (or in batches in a stand blender) until completely smooth.
5. Stir in the heavy cream, season with salt and pepper, and keep warm over low heat.
6. Butter one side of each bread slice. On the unbuttered side of half the slices, layer cheddar and Gruyère, then top with the remaining bread, buttered side up.
7. Cook the sandwiches in a skillet over medium heat for 3-4 minutes per side, pressing gently, until golden brown and the cheese is fully melted.
8. Slice the grilled cheese sandwiches in half and serve alongside bowls of hot tomato soup for dipping.