Grilled Cheese and Tomato Soup

Pro tips

• Butter the outside of bread slices generously—this creates the golden, crispy exterior while the cheese melts inside.
• Use medium heat and let each side cook 3-4 minutes undisturbed so the bread crisps before the cheese can burn.
• Layer provolone on the bottom slice and cheddar on top—this ensures even melting and prevents the provolone from sticking to the pan.
• Have your tomato soup hot and ready before plating; cold soup dulls the comfort-food experience.

Substitutions

• White bread → Sourdough or brioche (changes texture and flavor depth)
• Cheddar + provolone → Gruyère and Swiss (creates nuttier, more sophisticated flavor)
• Butter → Mayonnaise (adds tanginess and browns differently, still crispy)
• Creamy tomato soup → Tomato bisque or roasted red pepper soup (shifts richness and flavor profile)

Storage & make-ahead

Store cooled grilled cheese in an airtight container for up to 2 days; reheat in a 350°F oven for 5 minutes to restore crispness.

What cheese works best for grilled cheese?

A blend of cheddar and provolone provides ideal melting and flavor balance. Cheddar adds sharpness while provolone melts smoothly for a creamy texture.

How do you get the bread crispy without burning it?

Butter the bread generously and cook over medium heat for 3-4 minutes per side. Let the heat gradually crisp the bread while the cheese melts inside.

Can you make grilled cheese ahead of time?

Best served fresh, but you can prepare sandwiches up to 2 hours ahead and reheat in a 350°F oven for 5 minutes until cheese re-melts.

What's the best way to pair tomato soup with grilled cheese?

Serve the grilled cheese warm alongside hot tomato soup for dipping. Cut the sandwich into triangles or strips for easier dipping.

Can you use a different type of bread?

Yes—sourdough, brioche, or whole wheat work well. Avoid thin bread that tears easily; choose sturdy slices that hold up to butter and heat.