American · soup and sandwich
Tomato Soup and Grilled Cheese
A fast blended tomato soup and crisp cheddar sandwiches make a familiar, comforting pair.
Total time30 min
Hands-on20 min
Cleanupmedium
Serves4
Cook
Make dinner
- 01
Cook the onion in olive oil in a saucepan until soft, about 5 minutes. Add tomatoes, broth, and 1/2 teaspoon salt and simmer for 12 minutes.
- 02
Blend the soup until smooth with an immersion blender, then stir in the half-and-half over low heat.
- 03
Build four sandwiches with bread and cheddar and spread the outsides lightly with butter.
- 04
Cook the sandwiches in a skillet over medium-low heat until golden and melted, 3 to 4 minutes per side. Serve with the soup.
Make it work
Useful swaps
- Use dairy-free cream, butter, and cheese for a dairy-free version.
- Use a pinch of baking soda in the soup if the tomatoes taste especially acidic.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
