Tomato Soup Grilled Cheese
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Tomato Soup Grilled Cheese
 Tomato soup with grilled cheese sandwiches for dunking. Tomato Soup Heat in a large nonreactive or enameled Dutch oven set over medium-high heat: 1 tablespoon (15 ml) olive oil Add the onion, and saute for 3 minutes or until softened: 1 medium yellow onion diced Add and cook for 30 seconds: 2 cloves garlic minced Add the tomatoes with their juice, and: 28 ounces (800 g) canned whole peeled tomatoes do not drain 1 teaspoon dried oregano 1 teaspoon kosher salt 1 teaspoon granulated sugar ½ teaspoon ground black pepper Stir to combine and gently smash the tomatoes with a spatula. Pour over: 1 ¾ cup (420 ml) vegetable stock Add: 2 tablespoons fresh chopped basil Stir to combine, and bring to a boil. Reduce the heat to a simmer. Cook partially covered with a lid for 10 minutes. Stir in until melted: ¼ cup (21 g) shredded parmesan cheese Remove from heat and transfer the soup into a blender (or use an immersion blender). Blend the soup until smooth. Taste and adjust the seasoning. Grilled Cheese To make the grilled cheese sandwiches, butter one side of each slice of bread: 8 slices sourdough bread 4 tablespoons (52 g) salted butter softened Add cheese to the non-buttered side and cover with the remaining slice of bread: 1 ⅓ cups (150 g) shredded cheese such as Colby & Monterey Jack, sharp cheddar and mozzarella, or gruyere or a mix of melting cheeses Heat a nonstick or cast iron skillet over medium-low heat. Cook on both sides for 2-3 minutes or until golden brown. Keep applying some pressure on each sandwich with a spatula for better browning. Flip and cook for 1-2 more minutes or until the right color is achieved. Remove from pan, slice, and serve with soup. |
Fresh Tomato Soup; Grilled Cheese Sandwich crumb: tomato soup with a griddled cheese sandwich Joy of Cooking includes “Fresh Tomato Soup” and a “Grilled Cheese Sandwich” as two separate recipes. Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker wrote it (1997 All New edition). This book is the big American home cookbook. It covers baking, roasting, canning and everyday family meals across a century of editions. Differences: Popular internet tomato soup and grilled cheese simmers canned tomatoes with onion, garlic and oregano. It blends the soup. It serves it with cheese sandwiches cooked in butter on a griddle, for dipping. The ancestor pairs Joy's fresh tomato soup with Joy's classic grilled cheese sandwich. The book has both halves of the pair. Joy's soup is only onion and fresh tomatoes cooked in olive oil, then pureed. The online soup uses canned tomatoes and adds stock, garlic, oregano, basil, sugar and Parmesan. |
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- Tomato Soup Grilled Cheese
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- Ancestor
- Fresh Tomato Soup; Grilled Cheese Sandwich
- Source
- Joy of Cooking by Irma S. Rombauer (1931)
- Differences
Popular internet tomato soup and grilled cheese simmers canned tomatoes with onion, garlic and oregano. It blends the soup. It serves it with cheese sandwiches cooked in butter on a griddle, for dipping. The ancestor pairs Joy's fresh tomato soup with Joy's classic grilled cheese sandwich. The book has both halves of the pair. Joy's soup is only onion and fresh tomatoes cooked in olive oil, then pureed. The online soup uses canned tomatoes and adds stock, garlic, oregano, basil, sugar and Parmesan.
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Little Sunny Kitchen · Grilled Cheese and Tomato Soup
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web writeups - Date
- Sep 2026
Joy of Cooking by Irma S. Rombauer (1931).
This book is the big American home cookbook. It covers baking, roasting, canning and everyday family meals across a century of editions. This site cites three editions. One is the classic 1975 Rombauer–Becker text (Plume 1997 printing). The others are the 1997 All New edition and the 2006 75th-anniversary edition. Each dish names its edition.