Fresh Food Friday Grilled Cheese Sandwich and Tomato Soup


Brrr! It’s cold outside and it’s lunch time. There is nothing more comforting than a grilled cheese sandwich and a cup of tomato soup to fill your belly and warm you up. This is a delicious recipe for the popular combo from

 Grilled Cheese Sandwich and Tomato Soup


  • 4 T. (½ stick) unsalted butter, plus ½ c. (1 stick) at room temperature, divided
  • 1 medium red onion, chopped
  • Kosher salt, freshly ground pepper
  • 2 T. tomato paste
  • 2 28-oz. cans crushed fire-roasted tomatoes
  • 4 c. vegetable broth
  • 2 sprigs thyme
  • 1 bay leaf
  • 2 T. sugar
  • ½ c. heavy cream
  • 16 slices Pullman loaf (sandwich bread)
  • 16 oz. cheddar cheese, grated



  • Heat 4 T. butter in a Dutch oven or medium stockpot over medium heat.
  • Add onion and cook, stirring often, until softened and lightly browned around the edges, 8–10 minutes. Season with salt and pepper.
  • Add tomato paste and cook, stirring to coat onion, until tomato paste is slightly darkened in color, about 2 minutes.
  • Add canned tomatoes, vegetable broth, thyme, bay leaf, and sugar and bring to a simmer.
  • Season with salt and pepper and cook until flavors are melded, 35–40 minutes.
  • Remove from heat and stir in cream.
  • Remove thyme stems and bay leaf and let cool slightly.
  • Working in batches, purée in a blender until smooth.


  • Heat a dry skillet, preferably cast-iron, over medium heat.
  • Dividing evenly, spread room-temperature butter over bread slices.
  • Top unbuttered side of 8 slices with cheddar, dividing evenly.
  • Top with remaining bread, buttered side up, and cook, turning once, until bread is golden brown and cheese is melted, about 3 minutes per side.



Comments are closed.