Grilled Cheese and Tomato Soup
Grilled cheese and tomato soup is the ultimate American comfort food pairing: a crispy, buttery sandwich loaded with cheddar and provolone cheese, designed for dunking into warm, creamy tomato soup.
Grilled cheese and tomato soup is the ultimate American comfort food pairing: a crispy, buttery sandwich loaded with cheddar and provolone cheese, designed for dunking into warm, creamy tomato soup.
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Pour the creamy tomato soup into a microwave-safe bowl and heat it in the microwave until warm.
Melt butter in a non-stick pan over medium heat.
Place two slices of bread in the pan to toast on one side.
On one of the slices of bread, layer two slices of cheddar cheese and one slice of provolone cheese.
Once the cheese begins to melt and the bottom of the bread is golden brown, place the other slice of bread on top to form the sandwich.
Continue to grill, flipping once, until both sides are golden brown and the cheese is fully melted.
Remove the grilled cheese from the pan, place it on a plate, and slice it in half diagonally.
Serve the warm grilled cheese with the bowl of tomato soup for dipping.
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.
A blend of cheddar and provolone provides ideal melting and flavor balance. Cheddar adds sharpness while provolone melts smoothly for a creamy texture.
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.
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.
Serve the grilled cheese warm alongside hot tomato soup for dipping. Cut the sandwich into triangles or strips for easier dipping.
Yes—sourdough, brioche, or whole wheat work well. Avoid thin bread that tears easily; choose sturdy slices that hold up to butter and heat.
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