As the air turns crisp and the vegetable garden winds down for winter, I start craving comfort food that warms both hands and heart. While I love a good tomato salad, and gazpacho there's nothing quite like a cozy bowl of tomato and grilled cheese soup to take the chill off. I love gathering the last of the season's tomatoes, leeks, and chives. They go fresh from the garden and straight into the pot. Getting my hands in the dirt and then in the kitchen is a simple joy I cherish no matter the season.
Tomato Soup Ingredients
- I use 5 cups of diced, cored and seeded fresh tomatoes, but you can substitute one 28 oz. can of San Marzano whole tomatoes plus ⅛th teaspoon baking soda.
- I prefer the milder taste of leeks, but you can substitute an equal amount of sweet onion.
- Any melty cheese will do. I like fontina.
- Cristal burger buns works perfectly in this recipe. The flavor and texture make the soup so creamy and are the perfect grilled cheese topper, too.
How to make tomato & grilled cheese soup
How to make an open faced grilled cheese
Helpful tomato tip from Grandma
Whenever my mom made tomato sauce she always added a pinch of baking soda to the canned tomatoes. The baking soda neutralizes their acidity making them taste less sharp and metallic. The tomatoes taste sweeter and have a better flavor due to the balance of acid and alkaline. This works well for tomato soup, too. Grandma was really smart.
Homemade tomato soup serving suggestions
I hope you will enjoy a warm bowl of this creamy homemade tomato soup recipe with the crispy open faced grilled cheese. Let me know if there are other comfort food recipes you are searching for. I'd love nothing more than to fill your heart and belly with joyful crumbs.
Tomato and Grilled Cheese Soup
Equipment
- 1 Dutch oven
- 1 blender
Ingredients
- 2 tablespoons olive oil divided
- ½ cup sliced leeks including light green parts
- 1 large clove garlic
- 5 cups chopped fresh tomatoes (core and seed)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 Cristal Burger Buns separated, bottom halves sliced into cubes (Tops reserved)
- 1 tablespoon dark brown sugar
- ½ to 1 cup chicken stock
- ⅛ teaspoon baking soda optional
- Herb Butter Grilled Cheese Buns
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh basil
- 2 teaspoons snipped chives
- ¼ teaspoon salt
- Reserved bun tops
- 4 ounces shredded fontina cheese
Instructions
Tomato Soup
- In Dutch oven or stock pot, heat 1 tablespoon of olive oil over medium-high heat.
- Add leeks and cook for 2 to 3 minutes or until softened.
- Stir in garlic and cook for 30 seconds or until fragrant.
- Add tomatoes, any accumulated juice and salt and pepper, stir well. Cover pan and cook for 5 minutes or until tomatoes release their juice.
- Stir in bread cubes and brown sugar. Cover and simmer for 5 minutes or until bread breaks down.
- Transfer mixture to a blender. Add remaining 1 tablespoon of olive. Process on high speed for 2 minutes or until soup is smooth.
- Return soup to pot. Stir in ½ to 1 cup of chicken stock to desired consistency. Bring to a simmer.
- Adjust seasoning with salt and pepper. Add baking soda if you prefer a sweeter tasting soup.
- Ladel soup into bowls and place a grilled cheese bun on top.
- Garnish with additional fresh herbs.
Herb Butter Grilled Cheese Buns
- Using a fork, mash the butter, herbs and salt together until well mixed.
- Spread butter around edge of buns and over the cut sides.
- Press cheese onto all buttered surfaces to coat.
- Heat a non-stick skillet over medium heat.
- Place buns, cheese side down in skillet. Grill 3 to 4 minutes or until cheese is melted and golden brown. Flip and toast other side for 1 minute.
- Using a spatula transfer to top of soup or cut into quarters and serve on the side for dipping.
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