Tomato and Grilled Cheese Soup Bowl

This Tomato and Grilled Cheese Soup Bowl combines tomato soup and grilled cheese sandwiches in one bowl! Dig into the soupy tomato base, the garlic ciabatta croutons, and the bubbly melted cheese for pure satisfaction. Enjoy it as a starter or a main course.

Tomato soup and grilled cheese are iconic American classics that bring back feelings of nostalgia and comfort for me. I have fond memories of enjoying a simple meal in my youth.

Back then, Campbell’s tomato soup was good enough for me (and it still is today). It’s great in this all-in-one soup and sandwich version. But when I want to make it with love these days, I make a simple homemade tomato soup, which I’m sharing with you today. Feel free to use the canned soup version to save time!

The soup inspiration:

The idea for today’s recipe was inspired by French onion soup, which I adore. It’s a soup that is in a class by itself—the caramelized onion in a beefy broth with a hunk of toasted crusty bread…then the cheese! The entire thing is broiled until the cheese is bubbly and gooey. So good!!

I wanted another way to enjoy the French onion soup experience but with a different flavor profile. That was how the tomato soup and grilled cheese soup combo came about. I’ll tell you, it’s delicious and comforting!

Ingredients needed:

• Canned crushed tomato—any brand will do.
• Chicken or vegetable broth—I like to use chicken but you can use vegetable broth for a vegetarian version.
• Milk—to add creaminess to the soup.
• Onion—use sweet white onion for flavoring and for imparting sweetness.
• Garlic—for aroma and flavor.
• Thyme—fresh or dry can be used.
• Balsamic vinegar—just enough for depth of flavor.
• Extra virgin olive oil—for cooking the soup base and for the ciabatta croutons.
• Salt and black pepper—flavoring, of course.
• Garlic ciabatta bread—cut into bite-sized chunks and oven-baked until toasted and crunchy.
• Cheese—cheddar, American, Swiss, Parmesan, or mix and match. Make it your own with your cheese or cheese combo of choice.

Recipe highlights:

• Preheat oven to 375° F.
• Cut the ciabatta into chunks and place them on a baking sheet. Drizzle with olive oil to coat the bread evenly. Bake for about 12 minutes, or until the ciabatta is lightly golden and crunchy.
• Add olive oil to a pan on medium heat. Add onion and a good pinch of salt and pepper. Cook for 5 minutes, stirring frequently. Add garlic and thyme, stirring constantly for 30 seconds. Sprinkle flour over the mixture and stir well for 1 minute.
• Add broth, crushed tomato, sugar, and the remaining salt and pepper. Bring heat up to medium. When boiling, cover and reduce heat to a simmer. Cook for 15 minutes, stirring occasionally.
• Stir in balsamic vinegar. Add milk. Cook until the soup is hot but not boiling. Reseason to taste.
• Set the oven to high broil. Divide the soup evenly among four 8-ounce oven-safe ramekins or two 16-ounce oven-safe ramekins. Add the desired amount of croutons. Top with cheese.
• Broil about 8 inches from the heat source until the cheese is melted and bubbly. Serve immediately.
• Detailed instructions are in the recipe card below.

View the how-to video or save for later with this Pinterest Pin.

Variations:

This tomato soup is a basic recipe. You can add on to create a soup with more depth of flavor. Try adding 3/4 cup of finely diced carrots or a combo of carrots and celery to sweeten up the flavor base. (Add them at the same time as the onions.) With the extra veggie additions, add 5 minutes to the simmer time.

If desired, use an immersion or regular blender to puree the soup into a creamy consistency. Remember to keep the blender lid slightly cracked (and covered with a towel) to allow steam to escape if using a regular blender. If you like a tomato soup with more texture, skip the pureeing.

Storing leftover:

Leftover tomato soup, croutons, and cheese should be stored separately. The soup can be refrigerated in an airtight container for up to 3 days.

Helpful tip:

• Avoid using copper, cast iron, or aluminum pans as the acidity of the tomatoes reacts with them, compromising the quality of the soup.

Recommended supply:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Saucepan with lid—this 3-quart saucepan is a great size for making this soup. It has a durable hard anodized nonstick coating and is 100% free of PFOA, PTFA, lead, and cadmium. It has pour spouts for easy pouring.
• Silicone spatula—this is heat-safe up to 600° F.
• Oven-safe ramekins—the recipe is for four 8-ounce servings or two 16-ounce serving ramekins.

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Tomato and Grilled Cheese Soup Bowl

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Appetizers Recipe Keys: C Carbohydrate V Vegetarian

Difficulty:BeginnerPrep time: 10 minutesCook time: 35 minutesTotal time: 45 minutesServings:4 Servings

Description

This Tomato and Grilled Cheese Soup Bowl combines tomato soup and grilled cheese sandwiches in one bowl! Dig into the soupy tomato base, the garlic ciabatta croutons, and the bubbly melted cheese for pure satisfaction. Enjoy it as a starter or a main course.

Ingredients

• 2 generous cups crushed tomatoes
• 1 1/4 cups reduced salt chicken broth (or vegetable broth for vegetarian option)
• 1 cup milk (whole or reduced fat)
• 1 1/2 teaspoons balsamic vinegar
• 1/2 cup chopped onion
• 1 1/2 teaspoons chopped garlic
• 2 teaspoons lightly packed fresh thyme leaves (or 1/2 teaspoon dry)
• 3/4 teaspoon salt
• 1/4 scant teaspoon black pepper
• 1 teaspoon sugar
• 1 tablespoon all-purpose flour
• 6 ounces garlic ciabatta, cut into bite-size chunks
• 3 tablespoons extra virgin olive oil, divided
• 6 ounces cheese (mix and match cheddar, American, Swiss)

Instructions

1. Preheat oven to 375° F.
2. Place ciabatta chunks on a baking sheet. Drizzle with 2 tablespoons olive oil to coat the bread evenly. Bake for about 12 minutes or until ciabatta is lightly golden and crunchy. Set aside.
3. In the meantime, preheat a medium saucepan on medium heat. Add 1 tablespoon olive. Add onion and a good pinch of salt and pepper. Cook for about 5 minutes, stirring frequently. Add garlic and thyme, stirring constantly for 30 seconds. Sprinkle flour over the mixture, and stir well for 1 minute.
4. Add broth, crushed tomatoes, sugar, and the remaining salt and pepper. Bring heat up to medium. Cover and reduce heat to a simmer once the soup comes to a boil. Cook for 15 minutes, stirring occasionally.
5. Stir in balsamic vinegar. Add milk. Cook until the soup is hot but not boiling. If the soup is too thick for your liking, thin it out slightly with a splash of water or broth. Reseason to taste.
6. Set oven to high broil. Place a rack about 8 inches from the heat source.
7. Divide soup evenly amongst four 8-ounce or two 16-ounce oven-safe soup ramekins. Add the desired amount of croutons. Top with cheese.
8. Broil for a few minutes until the cheese is melted and bubbly. Keep an eye on it to prevent burning. Serve immediately.
9. Makes four 8-ounce starter size or two 16-ounce main course soup bowls.

Notes

• Optional: Puree soup into a creamy consistency using an immersion blender or a regular blender before transferring it to oven-safe ramekins.
• Do not add croutons to the soup until you are ready to broil. This helps the croutons stay crispy.
• Use a cheese combo of choice, as much or as little as you want. I use 50/50 cheddar and Swiss.

Keywords:Tomato Soup, Grilled Cheese Sandwich, Ciabatta, Croutons, Soup Bowl, Tomato and Grilled Cheese

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