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Vegetarian, Busy evenings

Grilled cheese sandwiches with tomato soup

Grilled cheese sandwiches with tomato soup make a comforting meal for 4 people, ready in 35 minutes, rated easy, at €1.60 per person. The trick is spreading gruyere all the way to the bread's edges and blending the soup until perfectly smooth, softened with a touch of cream.

A steaming bowl of tomato soup and grilled cheese to dunk in it, the classic pairing for rainy evenings.

Grilled cheese sandwiches with tomato soup
Total time
35 min
Difficulty
Easy
Cost per person
€1.60
Calories per person
450 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This meal pairs two textures that work together. On one side, tomato soup simmered with onion and garlic then blended into a velvety puree, mellowed with a bit of cream. On the other, a sandwich with buttery golden bread and melted gruyere that stretches when you cut it into strips for dunking.

It's the perfect dinner for fall and winter evenings when it's raining outside and you need something warm and simple. Kids love dipping their sandwich strips into the soup, and the whole family keeps coming back to this one, even on a rushed weeknight.

The ingredients

4 people

Pantry

  • Canned peeled tomatoesoften in the pantry 800 g
  • Vegetable brothoften in the pantry 40 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Basil 1 sprigs

Dairy

  • Heavy cream 4 tbsp
  • Shredded gruyere 150 g
  • Butter 40 g

Bakery

  • Sandwich bread 8 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Sauté the minced onion and garlic in a knob of butter. 5 min

    Let them soften without browning.

  2. Add the tomatoes and broth, season with salt and pepper, and let simmer. 15 min

    Blend at the end of cooking until perfectly smooth.

  3. Top four slices of bread with gruyere and close with the remaining slices.

    Spread the cheese all the way to the edges so it melts everywhere.

  4. Brown the sandwiches in a buttered pan on both sides. 8 min

    Press down with a spatula to seal them together.

  5. Stir the cream into the soup, sprinkle with basil, and serve with the sandwiches cut into strips.

    The strips dip easily into the soup.

Our tips to get it right

  • Drain the canned tomatoes slightly before blending if you want a thicker soup that's less watery.
  • Butter the outside of the bread generously, that's what gives the sandwich a deep golden, crisp crust in the pan.
  • Serve the soup piping hot in wide bowls, it cools quickly once plated and the sandwich strips need room to dip without spilling.

The variations

  • Swap the gruyere for emmental or comté for a slightly milder sandwich.
  • For a richer version, add a thin slice of ham inside the sandwich before closing it.
  • For a quicker weeknight version, use ready made tomato sauce instead of canned tomatoes and skip the blending step.

What to serve it with

  • A simple green salad with vinaigrette
  • Pickles for a tangy bite
  • Sparkling water with lemon

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container and freezes well for up to 2 months. The sandwiches are best eaten fresh, reheat the soup gently on the stove and crisp the sandwiches back up in a pan for a few minutes.

Questions about this dish

Can you make the tomato soup ahead of time?

Yes, the soup is easy to make a day ahead and reheats gently on the stove. It actually tastes even better after resting overnight in the fridge.

Can you use fresh tomatoes instead of canned ones?

Yes, use about 2 pounds of ripe fresh tomatoes, peeled and seeded. Cooking will take a bit longer so they release all their water.

How do you keep the cheese from leaking out while cooking?

Spread the gruyere all the way to the edges of the bread but not beyond, and press down with a spatula at the start of cooking to seal the two slices together.

Is this a good meal for kids who don't like chunks in their soup?

Yes, the soup is fully blended until smooth and velvety, with no visible pieces of tomato or onion left.

How long does it take to make grilled cheese sandwiches with tomato soup?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in grilled cheese sandwiches with tomato soup?

About 450 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does grilled cheese sandwiches with tomato soup cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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