A gooey cheese sandwich and warm tomato soup are just the thing for a rainy Saturday. The weather has been dreary and overcast. Unconsciously, I gravitate for something cozy and comforting. Grilled cheese and tomato soup is a classic and for good reason. The rich and creamy cheese balance so well with the acidity of the tomatoes. My favorite thing to do is dip my sandwich into the soup. It’s heavenly. 

Cheese: I’m using havarti because of its mild and creamy flavor profile with a buttery tang. You can use any cheese you have on hand as long as it melts well. Cheddar, gouda, fontina, and monterey jack are also good choices. 

For some more heartiness, I like to add some spinach and slices of tomatoes to my sammy. I find this makes the sandwich feel more complete. But it’s completely up to you. 

Ingredients:       

Tomato Soup:

1 (15 oz) can tomato sauce

¼ of onion diced

1 tspn of oregano

½ cup of whole milk

Salt and pepper to taste

Green onion for garnish.

Grilled Cheese Sandwich:

2 slices of bread

1 to 1.5 tbsp mayonnaise

1.5 oz of havarti sliced 

thawed or fresh spinach leaves (optional)

Slices of tomato (optional)

Equipment:

Cast iron skillet

Immersion blender

Steps:

Tomato Soup

  1. To a pot, add tomato sauce, diced onion, and oregano. Simmer for 15 minutes. Take off heat.
  2. With an immersion blender, blend soup until smooth. Be careful, contents are hot!
  3. Stir in milk, salt, and pepper. 
  4. Serve in bowls and garnish with green onions

Grilled Cheese Sandwich

  1. Assemble bread and cheese. Optionally, add layers of tomato and spinach.
  2. Spread half of the mayonnaise on top side of sandwich.
  3. On medium heat, coat pan with a little oil. Place sandwich mayonnaise-side down onto the skillet. While frying, spread remaining half of mayonnaise on top of sandwich.   Fry for 2-3 minutes. Periodically check underside; mayonnaise can burn easily. 
  4. Carefully flip the sandwich and fry for another 2-3 minutes.
  5. Serve. 
grilled cheese
grilled cheese
grilled cheese
grilled cheese
grilled cheese
grilled cheese sandwich and tomato soup
grilled cheese sandwich and tomato soup

Grilled Cheese Sammy and Tomato Soup

Print Recipe
A gooey cheese sandwich and warm tomato soup are just the thing for a rainy Saturday. The weather has been dreary and overcast. Unconsciously, I gravitate for something cozy and comforting. Grilled cheese and tomato soup is a classic and for good reason. The rich and creamy cheese balance so well with the acidity of the tomatoes. My favorite thing to do is dip my sandwich into the soup. It’s heavenly. 
Course sandwich, Soup
Cuisine American
Keyword sandwiches, soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2

Equipment

  • 1 cast iron skillet
  • immersion blender

Ingredients

Grilled Cheese Sandwich:

  • 2 slices bread
  • 1 to 1.5 tbsp mayonnaise
  • 1.5 oz havarti sliced
  • thawed or fresh spinach leaves optional
  • Slices of tomato optional

Tomato Soup:

  • 1 can (15 oz) tomato sauce
  • 1/4 onion
  • 1 tspn oregano
  • 1/2 cup milk
  • salt and pepper to taste
  • green onion for garnish

Instructions

Tomato Soup

  • To a pot, add tomato sauce, diced onion, and oregano. Simmer for 15 minutes. Take off heat.
  • With an immersion blender, blend soup until smooth. Be careful, contents are hot!
  • Stir in milk, salt, and pepper. 
  • Serve in bowls and garnish with green onions

Grilled Cheese Sandwich

  • Assemble bread and cheese. Optionally, add layers of tomato and spinach.
  • Spread half of the mayonnaise on top side of sandwich.
  • On medium heat, coat pan with a little oil. Place sandwich mayonnaise-side down onto the skillet. While frying, spread remaining half of mayonnaise on top of sandwich.   Fry for 2-3 minutes. Periodically check underside; mayonnaise can burn easily. 
  • Carefully flip the sandwich and fry for another 2-3 minutes.
  • Serve.