This Grilled Cheese and Tomato Soup is made with sourdough bread, cheddar and fontina cheese, bacon, butter, and parmesan and lots of tomatoes.
Name a better duo.. I’m waiting! Click here if you’re curious to know how to make a restaurant style grilled cheese and tomato soup. It is actually SO easy to make and I promise you will absolutely adore it! You will start telling yourself you should open a restaurant after making this!
Other cheese to use?
Hey, I am not opposed to use any other cheeses! For this one you can use sharp cheddar, harvati cheese, or mozzarella! Pssst.. A great combination would be a grilled cheese with Brie and honey. It is to die for!
How to make Grilled Cheese and Tomato Soup
Grilled Cheese:
When you slice the tomatoes, sprinkle salt and pepper and let them sit for 20 minutes to draw out moisture.
Brush the outside of each slice of bread with butter. If the butter is too stiff, microwave in intervals of 10 seconds until soft. Sprinkle Parmesan on the buttered bread and everything but the bagel spice. Press down so the cheese and spices glue to the butter. On the inside of the bread slice, place 3 slices of cheddar cheese, 3 slices of fontina cheese, 3 pieces of bacon, tomatoes, and more parmesan if you desire. Add the top piece of bread.
Heat 2 tablespoons of olive oil or Pam on a skillet over medium heat. Place the sandwiches in the skillet and cook for about 4 minutes on each side, until the cheese melts.
Tomato Soup:
Preheat the oven to 425 F.
In a dutch oven, add the can of tomatoes, shallots, butter, basil, salt and pepper. Close and roast in the oven for 20 minutes. Let it cool slightly and then with a slotted spoon, add contents into a blender. Blend until smooth and add back into the pot. Heat the pot up and add the milk and basil paste into the soup. Cook for 3 more minutes. Add more salt, pepper and/or pesto if you desire. Top with Parmesan cheese.
Other dishes like Grilled Cheese with Bacon and Tomato Soup
- SPICY HONEY FRIED CHICKEN SANDWICH
- BLT SANDWICH WITH SPICY MAYO SAUCE
- MOZZARELLA CHICKEN SANDWICH WITH ROASTED PEPPERS
Cheese and Tomato Soup
- Total Time: 1 hour
- Yield: 2 people 1x
Description
This Grilled Cheese with Bacon and Tomato Soup is made with sourdough bread, cheddar and fontina cheese, bacon, butter, and parmesan and lots of tomatoes.
Ingredients
Grilled Cheese
- 4 slices of rye Bread or sourdough bread
- 6 slices of mild cheddar cheese
- 6 slices of fontina cheese
- 6 pieces of bacon, cooked
- 4 tablespoons of butter
- 4 tablespoons of shredded parmesan
- 1 thinly sliced tomato
- Everything but the bagel spice, as needed
- Salt and pepper, as needed
Tomato Soup
- 1 28 ounce can of whole peeled San Marzano Tomatoes
- 3 chopped shallots
- 4 tablespoons salted butter
- 4 pieces of basil leaves
- 1 cup of whole milk
- 3 tablespoons of basil paste or pesto
- Salt and pepper, as needed
- Shredded Parmesan, as desired
Instructions
Grilled Cheese:
- When you slice the tomatoes, sprinkle salt and pepper and let them sit for 20 minutes to draw out moisture.
- Brush the outside of each slice of bread with butter. If the butter is too stiff, microwave in intervals of 10 seconds until soft. Sprinkle Parmesan on the buttered bread and everything but the bagel spice. Press down so the cheese and spices glue to the butter. On the inside of the bread slice, place 3 slices of cheddar cheese, 3 slices of fontina cheese, 3 pieces of bacon, tomatoes, and more parmesan if you desire. Add the top piece of bread.
- Heat 2 tablespoons of olive oil or Pam on a skillet over medium heat. Place the sandwiches in the skillet and cook for about 4 minutes on each side, until the cheese melts.
Tomato Soup:
- Preheat the oven to 425 F.
- In a dutch oven, add the can of tomatoes, shallots, butter, basil, salt and pepper. Close and roast in the oven for 20 minutes. Let it cool slightly and then with a slotted spoon, add contents into a blender. Blend until smooth and add back into the pot. Heat the pot up and add the milk and basil paste into the soup. Cook for 3 more minutes. Add more salt, pepper and/or pesto if you desire. Top with Parmesan cheese.
Notes
- Another great combination would be a grilled cheese with Brie and honey. It is to die for!
- Grilled cheese is ready when the inside cheese melts
- If parmesan cheese on the outside of the bread wont stick, place on the skillet and I promise it will stick with the heat!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 332.4
- Sugar: 4.9 g
- Sodium: 710.7 mg
- Fat: 13.3 g
- Saturated Fat: 6.0 g
- Carbohydrates: 42.1 g
- Fiber: 4.7 g
- Protein: 13.4 g
- Cholesterol: 95.6 mg
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