About this recipe

A cozy, budget-friendly classic that pairs a rich, velvety tomato soup with golden, buttery grilled cheese sandwiches. The soup is built on pantry staples — canned crushed tomatoes, aromatics, and a touch of cream — while the sandwiches are crisped to perfection in a skillet. Perfect for a weeknight dinner the whole family will love.

Instructions

1. 1

   Heat the olive oil and 1 tablespoon butter in a large saucepan over ^[medium heat]. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced garlic and cook for 1 more minute until fragrant.

2. 2

   Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil, oregano, salt, black pepper, and red pepper flakes (if using). Bring to a gentle boil, then reduce heat to ^[low] and simmer uncovered for 15 minutes, stirring occasionally, to let the flavors meld.

3. 3

   Remove the soup from heat. Use an immersion blender (or carefully transfer in batches to a blender) and blend until smooth and velvety. Return to the saucepan over ^[low heat], stir in the heavy cream, and taste for seasoning. Keep warm while you make the sandwiches.

4. 4

   Spread softened butter evenly on one side of each sandwich bread slice. If using Dijon mustard, spread a thin layer on the unbuttered side of 4 slices. Divide the shredded sharp cheddar cheese evenly over the mustard-side (or plain unbuttered side) of those 4 slices, then top with the remaining sandwich bread slices, buttered side facing out.

5. 5

   Heat a large skillet over ^[medium-low heat]. Place 1–2 sandwiches in the skillet (don't crowd the pan). Cook until the bottom is deep golden brown and crispy, about 3–4 minutes. Flip and cook the other side until equally golden and the cheese is fully melted, another 3–4 minutes. Repeat with remaining sandwiches.

6. 6

   Ladle the hot tomato soup into bowls. Slice each grilled cheese sandwich diagonally and serve alongside the soup for dipping. Garnish the soup with a drizzle of cream or a pinch of fresh basil if desired.