Quick Tomato Soup With Grilled Cheese Recipe (2024)

I always sauté onions first whenMaking soup. Only takes a few Minutes and you get richer flavor.

I use mustard instead of mayonnaise. It’s healthier and enhances the cheese flavour. The Swiss eat their Gruyère sandwiches with mustard.

But WHY would you cut the crusts off? That's the best part of grilled cheese this is madness

I used two tablespoonfuls of fresh basil from my garden instead of oregano. I blended it in when I took it off the burner before serving. Delicious. A dollop of half and half before serving makes it extra creamy

wanna know what i did? mayo on the outside, seedy dijon on the inside. some manchego, and some shredded mozz. plus, a ton of fresh basil in the soup in the final five minutes before I spooned out the hot lava!So comforting.

This appeals for an Autumn day. I'll try making the sandwich with sourdough bread. I like crusty bread with gooey cheese. Can't imagine using anything but Gruyère or Cheddar. If Gruyère, then I'll lightly coat the inside of the bread with dijon, as suggested. And gently sauté the onion, or probably a French 'shallot'. I use San Marzano tinned tomatoes. No comparison. Available on Amazon in the UK. Crème fraiche swirled into the hot soup to serve. Topped with cracked black pepper.

Made tomato soup using garden tomatoes the other day. Blanch and peel tomatoes. Coarsely chop or chunk. Add to pot in which you have sauteed chopped onion in butter or butter/olive oil combo. Add chicken broth and simmer till tomatoes and onion are tender. Season with salt, pepper, fresh basil etc. Blend with stick blender. Add whole whipping cream to taste. Easy and delicious.

I skip the butter and put mustard/mayonnaise (I live in France where there's a nice Dijon mayo mix easy to find) on the "pan" side of the bread. Serves the same purpose as the butter and you omit one type of grease.

Sautee the chopped onion in the butter until slightly caramelized. This not only gives you deeper flavor, it also adds sweetness so you don't need the added sugar. (I never add sugar while cooking unless it is absolutely necessary.) Heavy cream or half and half at the end also cuts the tartness and gives you a creamier tomato soup. With those changes, this is a great recipe - and so easy.

My mom used to make Campbell's tomato soup with milk, instead of the suggested water, which turned it into a totally different velvety soup.If you want to turn this tomato soup into a decadent pairing for the grilled cheese sandwich, skip the broth and use 1/2 & 1/2 instead. You'll need totake a nap, after this lunch.

I like Daniella's suggestion for using mustard. I'm a fan of both mustard and mayo so I will probably try using both on the same grilled cheese sandwich--I do the same on burgers :)

I sautéed the onion in the butter first, just seemed a better way of breaking down the onions instead of the way the recipe suggested.

I also sauté the onion first along with a chopped carrot and a clove of garlic either chopped or crushed. When the soup is pureed I like to add milk for creaminess. To avoid curdling mix a bit of bicarbonate ( a big pinch) and a bit milk, add to the soup. It will froth but will go away. Add as much milk as you like to make it creamy. Yum!

When making tomato soup, of course it is always preferable to sauté the onions first - and even to add and sauté some chopped carrot to add sweetness, and reduce/avoid the need for sugar. We can all agree on this (I think).But the operative word here is QUICK. Quick is what Eric is going for and proposes. To make it quick, he removes steps and compensates by adding sugar.If you want to add steps, go for it. But then the recipe is "less quick" - which is not what Eric was going for.

But why would you cut off the crusts, especially when using brioche? That's the best part!

Has anyone tried roasting fresh tomatoes, or a portion of them (such as baby tomatoes) to use? I bet that would give a nice naturally sweet flavor.

Replaced the onions with shredded carrots, and added peas (needed the room in my freezer!). Used 1/2 broth and 1/2 half-and-half - much creamier! Also added garlic. Did not blend, but left tomato chunks to make it heartier. Added fresh basil. Top off with parmesan ends, which are nice and chewy when they melt a bit. Yum!

As suggested in the comments, I sautéd the onions first. I also added a bit of Vegetable Better than Bullion and some Parmesan. Excellent quick tomato soup. Served with garlic bread. Yum!

Soup was fine and easy. Not great but fast. Sandwich directions were confusing and hard to follow. Kinda yuck. Too many great recipes out there. Wouldn’t make this again.

Instead of making the sandwiches I grilled some sourdough bread cubes in butter and added them to the soup along with the mozzarella. Simpler, and lovely!

This recipe is *excellent. It’s quick, super easy, convenient to have ingredients on hand and delicious! We’ve just made it with basil from the garden instead of oregano (Australian summer) and taleggio for the toasties for a special Saturday dinner. But it’s just as good as written for an easy mid-week meal

I made this almost as written. My heart couldn't take not cooking the onion first, so I did. I also added a parmesan rind as it was simmering and some red pepper chili flakes. Used immersion blender, but still left it with some texture.Beyond delish. Thanks Eric!

I sauted the onions also, used a handful of fresh cherry tomatoes, otherwise about the same as written, but I added a splash of tabasco, and topped it with grated Grana Padano. I made my own grilled cheeses, using cheddar and skipping mozzarella altogether, as it sounded altogether too bland for my taste. Very good!

the tsp of sugar is needless, but loving the rest (and I do like to give the onions a quick sauté in the butter and oregano, then throw in a can of Diced Tomatoes in juice (not whole) ... LOL keeps my hands clean(er). and much the same texture in the end.

Saute onion and carrot firstAdd some tomato paste Cook per recipeAfter immersion blender, throw in a dollop of crème fraiche and balsamic

Due to diet issues, try skipping the onion and instead saute chopped fennel. Instead of whole tomatoes use crushed tomatoes and add 14 ounces of diced tomato and coriander instead of oregano. I used chicken broth and of course once all done added whipping cream (lactose free). Yes I know not the recipe and it is annoying when folks change so much but having said that you may like the changes! This revised recipe is FODMAP acceptable as well.

Add a spoon or two of miso. A little cream & maybe 1-2 fire roasted red peppers (Trader Joes). Also stirring in a dollop of pesto would be a good option. Another option could be roasted garlic

If you can get bottled passata (Trader Joe's and Whole Foods have it--or use some you made from fresh tomatoes in summer), there's no need to puree the soup. Mince the onions finely, sauté in a little of the butter before adding to soup. And please do not cut off the crusts from the bread!

Why not crushed or pureed tomatoes? Less to blend with the stick mixer

Do the onions, add tomatoes and broth. Put in the blender or use an immersion blender. Add milk or half and half or whipping cream. Do not boil. Stir in 1/4 tsp baking soda. Stir and serve. It’s magic!