Family-Friendly, Vegetarian

Grilled Cheese & Tomato Soup

40 minutes


  • SOUP
  • 2 tablespoons olive oil
  • 6 garlic cloves (minced)
  • 1 large yellow onion (diced)
  • 2 cans San Marzano peeled tomatoes ((28 oz can sizes) crushed or blended)
  • 1 cup vegetable stock
  • 2 tablespoons sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup half and half
  •  salt and freshly ground black pepper (to taste)
  • 12 slices whole grain bread
  • 6 slices sharp cheddar cheese
  • 6 slices provolone cheese
  • 6 Tbsp butter
  • 1.5 lbs brussels sprouts (side)


  1. In a large pot or dutch oven, heat olive oil over medium-high heat.
  2. Add diced onion and garlic. Cook, stirring as needed, until onion is translucent – about 5-8 minutes.
  3. Add the San Marzano peeled tomatoes, including the juice, vegetable stock, dried oregano, dried basil and sugar.
  4. Season with salt and pepper and stir to combine. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened. Stir occasionally.
  5. While the soup is simmering, start the grilled cheese sandwiches. Butter one side of each slice of bread.
  6. Lay butter side down on skillet or griddle and add 1 slice of sharp cheddar and 1 slice of provolone. Top with another slice of bread and butter the top.
  7. Grill until bread is golden brown and cheese is melting. Remove from skillet or griddle and place on plate.
  8. Once soup has thickened, add the half and half and season to taste with salt and pepper.
  9. Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.
  10. Serve immediately garnished with grilled cheese sandwich on the side.

Quick Tip

For a cheesier sandwich, use extra cheese!