Grilled Cheese and Tomato Soup
Is there anything more comforting than a Grilled Cheese and Tomato Soup? You are going to love this rich and creamy soup served with a crispy, golden toastie oozing with melted cheese…
Servings: 2 servings
Ingredients
For the soup:
- 2 tbsp olive oil
- 1 large onion chopped
- 700 g fresh tomatoes roughly chopped
- 2 garlic cloves sliced
- 250 ml vegetable stock
- 75 ml double cream
- Salt and freshly ground black pepper to taste
For the grilled cheese toasties:
- 4 slices thick white bread
- Softened butter for spreading
- 50 g Cheddar grated
- 50 g grated mozzarella
To serve:
- Double cream for drizzling
Instructions
- Heat the oil in a large non-stick heavy-based pan and place over a medium heat. Add the onions and sauté for about 10 minutes, stirring occasionally, until softened.
- Add the tomatoes and garlic and simmer for about 5 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
- Pour in the stock and bring to a simmer. Simmer gently for 10 minutes.
- Pour in the cream, stir well, and simmer for 5 minutes.
- Remove from the heat and carefully blitz with a handheld stick blender until smooth. Alternatively, pour into a food processor and blend until smooth (take care, it will be hot).
- Season to taste and keep warm over a low heat.
- Meanwhile, make the grilled cheese toasties: lay the slices of the bread on a board. Spread both sides with butter (yes, both sides). Mix together the grated Cheddar and mozzarella in a bowl, then divide equally between 2 slices of bread. Top with the other slices to make 2 cheese sandwiches.
- Place a large non-stick frying or griddle pan over a medium heat. Once hot, add the sandwiches. If your pan isn’t big enough to cook them both at once, cook one at a time. Use the back of a spatula to press down firmly onto the sandwiches. Fry for about 2-3 minutes, or until golden and crisp underneath. The exact time will depend on the heat of your pan so watch closely. Flip and repeat on the other side. The grilled cheese toastie is ready when the cheese is melting and oozing on the inside, and the bread is crisp and golden on the outside.
- Spoon the tomato soup into bowls and drizzle with a swirl of cream. Slice each toastie in half and serve with the tomato soup. Enjoy!
Notes
Scroll up for a helpful step by step guide with images on how to make this recipe.
To store: Keep the tomato soup in an airtight container in the fridge for 4 days.
To reheat: I like to reheat in a saucepan over medium heat until bubbling and hot. You could also place in the microwave for 2 minutes or so.
To freeze: Yes, it freezes beautifully. Freeze in one large airtight container or individual portions in freezer bags is really helpful, just remove as much air as possible. Place in freezer for up to 3 months. You can place in a saucepan from frozen and add some water to the pan to help it melt, if you're in a pinch and want to eat quickly. Otherwise thaw othernight and reheat as above.
Make ahead: The Tomato Soup is perfect for batch-cooking. I often make it the night before so I have a delicious, comforting lunch the next day. Simply pour into a tupperware and leave it to cool completely before covering and chilling. However, the Grilled Cheese is definitely best made just before serving. You can still enjoy a version of this Grilled Cheese and Tomato Soup on the go… I would suggest popping the hot soup into a thermos and making a cheese sandwich instead.
Herbs: feel free to add a sprinkling of dried herbs or freshly plucked thyme with the tomatoes for a delicious herb twist.
Chilli: if you like a spicy tomato soup, add a finely chopped chilli or generous pinch of chilli flakes with the tomatoes.
Cheese: you can use all sorts of different cheeses for the grilled cheese toastie. I recommend a combination for the perfect taste and texture. Mozzarella provides that all-important cheesy pull but needs a stronger cheese for flavour.
Adapting for vegans: you can make this Grilled Cheese and Tomato Soup vegan-friendly with a few simple swaps. Swap the double cream for a vegan double cream alternative in the soup. Then all you have to do is use a plant-based spread instead of butter and vegan melting cheese in your toastie.