American Cuisine
Grilled Cheese and Tomato Soup
By Theodore Brandt
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Few pairings are as woven into American comfort as grilled cheese and tomato soup, and this from-scratch version honors the duo while leaving the can behind. The combination is largely a 20th-century invention: condensed tomato soup arrived in 1897, and during the Great Depression and World War II, cafeteria cooks and home economists paired its cheap, vitamin-rich bowl with a griddled cheese sandwich to make a filling, affordable meal. School lunch programs cemented the match for generations of kids. Here the soup is built properly from canned whole tomatoes, sweet sautéed onion and garlic, and a finish of heavy cream that rounds the acidity into velvet, then blended smooth. The sandwich trades plain white bread for tangy sourdough and sharp cheddar, griddled in butter until the crust shatters and the cheese pulls into strands. It's the ultimate rainy-day lunch, a nostalgic weeknight dinner, or cold-weather solace after a long day. Cut the sandwiches on the diagonal for dunking, and don't be shy about the dip. This is food meant to be eaten with both hands and a spoon.
Ingredients
Serves 4Instructions
- 1
In a pot, melt 1 tbsp butter over medium heat. Sauté onion and garlic until soft, about 5 mins.
- 2
Add tomatoes (with juice) and broth. Simmer for 20 minutes.
- 3
Use an immersion blender to puree the soup until smooth. Stir in heavy cream and warm through.
- 4
Season with salt and pepper.
- 1
Butter one side of each bread slice.
- 2
Heat a skillet over medium heat.
- 3
Make 4 sandwiches with 2 slices of cheese each, buttered sides facing out.
- 4
Cook sandwhiches for 3-4 minutes per side until golden brown and cheese is melted.
- 5
Serve sandwiches diagonally cut, with the hot soup.
Chef's Tips
- ✦ Spread butter (or mayo) all the way to the edges of the bread so the entire crust browns evenly with no pale spots.
- ✦ Griddle the sandwiches low and slow over medium heat; rushing on high scorches the bread before the cheese melts.
- ✦ Blend the soup while hot for the silkiest texture, and add the cream off direct heat so it doesn't curdle or break.
- ✦ Reserve a splash of the tomato can liquid to thin the soup to your preferred consistency after blending.
- ✦ Shred or slice your own cheese off the block; pre-shredded cheese is coated in anti-caking starch that melts less smoothly.
Ingredient Substitutions
-
cheddar cheese → Gruyère, Monterey Jack, or American
Gruyère melts luxuriously and adds nuttiness; American melts smoothest if you want maximum gooey pull.
-
sourdough bread → Texas toast, brioche, or country white
Use a sturdy, thick-cut bread so it crisps without falling apart under the cheese and butter.
-
heavy cream → half-and-half, whole milk, or coconut cream
Lighter dairy makes a thinner soup; coconut cream keeps it dairy-free with a subtle sweetness.
-
vegetable broth → chicken broth or water
Chicken broth adds richness but makes the soup non-vegetarian; water works fine if you season well.
-
butter → mayonnaise on the bread exterior
Spreading mayo instead of butter on the outside browns more evenly and won't tear soft bread.
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Frequently Asked Questions
Can I make the tomato soup ahead of time? ▼
Absolutely. The soup keeps in the fridge for up to four days and freezes well for three months. Reheat gently over low heat and stir in the cream at the end if you froze it before adding dairy.
What is the best cheese for grilled cheese? ▼
A blend gives the best of both worlds: a melter like American or Monterey Jack for gooey pull, plus a sharp aged cheddar or Gruyère for flavor. Avoid pre-shredded cheese, which melts less smoothly.
How do I keep my sandwich from burning before the cheese melts? ▼
Keep the heat at medium or even medium-low and be patient. Cover the pan with a lid for a minute to trap heat and melt the cheese faster. Low and slow is the key to a golden crust and a molten center.
Why is my tomato soup too acidic? ▼
Canned tomatoes can be sharp. The heavy cream mellows acidity, and you can add a pinch of sugar or a small grated carrot while simmering. Sautéing the onion until truly sweet also helps balance the flavor.
Can I make this vegan? ▼
Yes. Use a plant-based cheese and butter for the sandwich, and swap the heavy cream for coconut cream or a cashew cream. Be sure your bread is vegan, as some loaves contain butter or milk.
Do I need an immersion blender? ▼
It's the easiest tool, but a regular blender works too. Blend the hot soup in batches, filling the jar no more than halfway and venting the lid, so steam doesn't build up and force the lid off.
