Cozy Fall Tomato Soup with Grilled Cheese

Warm up with this cozy fall classic—rich, velvety tomato soup paired with perfectly golden, crispy grilled cheese. The perfect comfort food combo for chilly days, with the ideal balance of savory, tangy soup and melty, buttery bread. Simple, comforting, and always satisfying!

Ingredients

For the Soup

• 5 Tbsp unsalted butter (4 for sautéing, 1 to stir in later)
• 2 large yellow onions
• 4 garlic cloves
• 1/4 cup fresh basil, chopped
• 2 cups chicken or vegetable broth
• Two 28-oz cans of crushed San Marzano tomatoes
• 1/3 cup heavy whipping cream
• 1/3 cup Parmesan cheese
• 1 Tbsp sugar
• 1 tsp black pepper (pinch)
• Red pepper flakes to taste

For the Grilled Cheese

• 4 slices of sourdough bread
• Butter (softened, for spreading)
• Smoked Gouda cheese, sliced (I like Boar’s Head)

Instructions

For the Soup

1. Cook the Onions and Garlic: Grab your favorite soup pot (ideally a dutch oven) and melt 4 tablespoons of butter over medium heat. Add the chopped onions and sauté, stirring occasionally for about 10 minutes. Stir in the minced garlic and cook for about 1 minute.
2. Add More Butter for Flavor: Stir in the remaining tablespoon of butter to make the base extra rich and flavorful.
3. Simmer the Soup: Pour in the crushed tomatoes (including their juices), broth, basil, sugar, black pepper, and red pepper flakes (adjust the amount to your heat preference). Stir well, bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot loosely and cook for 10 minutes.
4. Blend for Desired Texture: If you prefer a smooth soup, use an immersion blender to puree it directly in the pot. If you like it chunky, skip this step.
5. Temper the Cream: To prevent the cream from splitting, warm it gently. Scoop a small amount of the hot soup into the cream, stirring to temper it. Slowly add the tempered cream back into the pot, stirring constantly.
6. Finish with Cheese and Seasoning: Stir in the Parmesan cheese and let it melt into the soup. Taste and adjust with more salt, pepper, or red pepper flakes if needed.
7. Serve: Ladle the soup into bowls and sprinkle with extra Parmesan before serving.

For the Grilled Cheese

1. Prep the Bread: Spread a thick, even layer of softened butter on one side of each slice of sourdough bread.
2. Assemble the Sandwich: Place sliced smoked Gouda on the unbuttered side of two slices of bread, then top with the other slices, buttered side facing out.
3. Toast and Melt: Heat a skillet over medium-low heat. Place the sandwiches in the skillet and toast one side for 3–4 minutes, or until golden brown and crisp. Flip carefully and toast the other side. For perfectly melted cheese, cover the skillet with a lid for the last minute.
4. Shape it into a Heart: Once the grilled cheese is done, transfer it to a cutting board. Slice each sandwich diagonally to form two triangles, then arrange the triangles into a heart shape.

Make It Yours!

This recipe is like a blank canvas for your creativity! Add your favorite touches—maybe a swirl of pesto or add some croutons for a crunch. And please share what you came up with—I’d LOVE to hear your delicious ideas!