The best recipe for grilled cheese and tomato soup relies on a simple tool

CHILL GRILL What could be better on a stressful day than a grilled cheese sandwich with a soothing serving of tomato soup? This recipe is everything this classic combo should be: simple, streamlined, delicious.


Amy Leonard

IT’S THE TRUTH universally recognized that grilled cheese and tomato soup are the comforting combo par excellence. So, the ideal recipe should be easy and quiet, period. Enter the hob. Yes, this weeknight dinner hero is also the secret to making the world’s least demanding soup and sandwich. The only other essentials? A blender and some flexible pantry staples. From there, just grill, mix, crunch, swallow.

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Amy Leonard


  • 1 (28 oz can) whole peeled tomatoes, drained and juice reserved, or 20 oz cherry tomatoes
  • 1 large yellow onion, peeled and cut into wedges
  • ½ cup plus 1 tbsp olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 head garlic, ¼ inch sliced ​​on top
  • 4 tablespoons unsalted butter
  • 4 slices thinly sliced ​​white bread or sourdough bread
  • 8 slices of cheddar, Swiss and/or American cheese, or 1⅓ cups, grated
  • Kosher salt and freshly ground black pepper


  1. Heat the oven to 400 degrees and place the rack in the upper third.
  2. Prepare the soup: spread the tomatoes and onions on a baking sheet. Drizzle with a quarter cup of oil until well coated. Season with salt and pepper. Place the garlic on a square of aluminum foil, drizzle with 1 tablespoon of oil, wrap well and place on the dish. Roast, turning once, until the tomatoes are dark red and jammy and the onions are tender, about 40 minutes.
  3. When the tomatoes have roasted for 30 minutes, start making the sandwiches: place 2 tablespoons of butter on another plate. Transfer to the oven to melt the butter, 2-3 minutes. Spread the remaining butter on one side of the bread slices. Place the slices, buttered side down, on a heated skillet. Top each with 2 slices of cheese or ⅓ cup shredded cheese. Season with salt and pepper. Bake until cheese melts and bread begins to brown around edges, about 8 minutes. Remove from oven and press bread slices together to make 2 sandwiches.
  4. To finish the soup, quickly transfer the hot onions and tomatoes to a blender along with ¼ cup oil and the reserved juices from the can, if using canned tomatoes, along with the cooking juices from the pan. Unwrap the garlic and, once cool enough to handle, squeeze the cloves from the skins in the blender. (If you prefer a milder flavor, use just a few cloves. Reserve the rest for another use.) Season with salt and pepper. Blend on high speed until completely smooth, 30 to 60 seconds.
  5. Light the grill. Grill sandwiches until crisp and golden, 1 minute.
  6. To serve, divide the soup between two bowls. Remove sandwiches from oven, slice and serve immediately.


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