Grilled Cheese and Tomato Soup Recipe
This Grilled Cheese and Tomato Soup recipe takes comfort food to a whole new level with smoked cheeses, cream, and prosciutto ham—it’s absolutely incredible. There’s something so comforting about homemade tomato soup paired with a quick and delicious grilled cheese that’s ready in under 30 minutes. I love serving soups and sandwiches together for my family and friends—it’s always a hit!
Ingredients
For the Tomato Soup:
- 1 tbsp Unsalted butter
- 1 medium Yellow onion diced
- 1 ½ tbsp Sugar
- 3 cloves Garlic minced
- 2 cans 28 ounces each San Marzano tomatoes in juice
- 1 cup Chicken stock
- 2 tbsp Balsamic vinegar
- ½ cup Heavy cream
- Coarse salt and pepper to taste
For the Grilled Cheese:
- 4 tsp Unsalted butter
- 4 slices Brioche bread
- 4 tsp Fig jam
- 2 slices Cheddar cheese
- 2 slices Smoked gouda cheese
- 2 slices Provolone cheese
- 2 slices Prosciutto ham
Instructions
Tomato Soup:
- In a large pot over medium-low heat, melt the butter.
- Add diced onions and cook for 5–6 minutes until softened.
- Sprinkle sugar over onions and continue cooking for 7-9 minutes until caramelized, stirring occasionally.
- Stir in minced garlic and cook for 1-2 minutes until fragrant.
- Add canned tomatoes with their juices. Let it simmer for 5-6 minutes.
- Pour in chicken stock and balsamic vinegar. Simmer for additional 5-6 minutes.
- Transfer the mixture to a blender and blend until smooth.
- Return the soup to the pot over low heat. Stir in heavy cream, salt, and pepper. Keep warm.
Grilled Cheese:
- In a large skillet or frying pan over low heat, melt butter.
- Place slices of brioche bread in the pan and toast for 1 ½ to 2 minutes until golden brown.
- Flip the bread and spread fig jam on two slices.
- Layer one slice of cheddar, smoked gouda, provolone, and prosciutto on each jam-covered slice.
- Top with the remaining slices of bread, untoasted side down.
- Cook for 1 ½ to 2 minutes per side until golden and cheese is melted.
- Slice and serve immediately.
Notes
- Make-Ahead: The soup can be prepared up to 2 days in advance. Grilled cheese is best served fresh.
- Storage: Tomato soup can be refrigerated for up to 5 days or frozen for up to 3 months. Grilled cheese can be refrigerated for up to 3 days but does not freeze well.
- Reheating: Reheat soup in a pot over low heat until hot. Reheat grilled cheese in the oven at 350°F (175°C) for 6-7 minutes, covered in foil.