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
Zupę przechowuj osobno od kanapek. Po wystudzeniu przelej do pojemnika i wstaw do lodówki lub zamroź bez śmietanki (dodaj ją po rozmrożeniu). Kanapki najlepiej przygotowywać na świeżo, bo po odgrzaniu tracą chrupkość.
