Homemade American-Style Tomato Soup with Grilled Cheese Recipe
A thick, creamy American-style tomato soup served with a crispy grilled cheese sandwich. In the US this is a classic combo for cooler days – something between a proper meal and cozy feel-good food. The soup is mild, slightly creamy, with a clear tomato note, and the sandwich adds heartiness and that satisfying stretchy cheese.
This tomato soup with grilled cheese is the essence of American comfort food – something that often lands on the table in the US on rainy afternoons when you need a quick, warming meal in a bowl. A thick, silky tomato cream pairs here with buttery, crispy toast and stretchy cheese that just begs to be dipped into the soup. Its mild, slightly creamy flavor makes it a dish that both kids and adults enjoy.
Chef's tips
Simmer the tomatoes over low heat long enough for the carrot to become completely soft – that way the soup will be truly velvety and lump-free after blending. After adding the cream, do not let the soup come to a boil so it does not split; it should only warm through gently. When making the sandwiches, make sure the pan is not too hot – the bread can burn before the cheese has a chance to melt properly.
How to serve
Serve the soup very hot, and arrange the diagonally cut sandwiches so they are easy to dip into the bowl – that is exactly the “American” way of eating it. A glass of milk is great for kids, while a slightly tart lemonade works well for adults. This dish is perfect for a quick homemade dinner after work or for a movie night when you want something filling without spending hours at the stove.
Ingredients
- canned tomatoes chopped or whole, peeled - 800 g
- vegetable stock or chicken stock - 500 ml
- onion diced - 1 piece
- carrot cut into thin slices - 1 piece
- garlic chopped - 2 cloves
- 30% cream or 18% cooking cream - 100 ml
- butter - 1 tablespoon
- vegetable oil - 1 tablespoon
- sugar to balance the acidity of the tomatoes - 1 teaspoon
- salt or to taste - 1 teaspoon
- black pepper - 0.5 teaspoons
- toast bread - 8 slices
- yellow cheese in slices, good melting cheese, e.g. gouda, cheddar - 160 g
- butter for spreading on the bread - 30 g
Preparation
- Heat the butter and oil in a pot over medium heat. Add the onion and sauté for 3–5 minutes, stirring, until it softens and turns slightly translucent without browning.
- Add the carrot and cook for another 3–4 minutes until it starts to soften. Then add the garlic and sauté for about 1 minute, until it becomes very fragrant.
- Pour in the canned tomatoes and stock, add the sugar, salt, and pepper. Bring to a boil, then reduce the heat and simmer gently for 15–20 minutes, until the carrot is tender.
- Remove the pot from the heat and blend the soup with an immersion blender until smooth and creamy. If it is too thick, add a little water or more stock.
- Pour in the cream, stir, and if needed season again with salt, pepper, or a pinch of sugar. Gently reheat the soup over low heat without bringing it to a boil.
- Prepare the sandwiches: place slices of cheese on 4 slices of bread and cover with the remaining slices. Thinly spread butter on the outside of each sandwich.
- Heat a dry pan over medium heat. Place the sandwiches in the pan and cook for 3–4 minutes on each side, pressing gently with a spatula, until the bread is golden and the cheese inside is fully melted. If the bread browns too quickly, lower the heat.
- Cut the finished sandwiches diagonally. Serve the soup hot, with the sandwiches arranged alongside or partially dipped into the bowl.
Storage
No storage information available for this dish.
I usually make this soup on days when I come home from work completely soaked after autumn rain – I know that in 30–40 minutes I’ll have something truly soothing in a bowl. The kids always fight over the last piece of toast, so for some time now I’ve been making a double batch of sandwiches right away.
