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Nov 24, 2008 03:10 PM

Grilled Cheese and Tomato Soup

On a cold afternoon, I can't think of a better lunch! It is perfect and usually the ingrediants are on hand. I was hoping to get some recipes for your best tomato soups so I can mix it up a bit here and make a big batch of soup to pop in the freezer.

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  1. I haven't had much success with tomato soup, but may I offer some suggestions for the grilled cheese??
    Mix parmesan cheese with the butter and use that spread to coat the bread before grilling.
    Use combinations of cheeses for the filling instead of just one. Fontina, gruyere, provolone, pepper jack work really well with the standard cheddar or American cheese.
    Also, try adding lobster, crab, tomatoes and/or avocado.

    4 Replies
    1. re: janetms383

      My favorite local restaurant does the parm on the outside of the grilled cheese, and lately I find it way too salty.

      I know, I know, why go to a restaurant for a grilled cheese sandwich. Well, as the OP said, it's comfort food, and back in the day, I was able to go to this place at least once a week, so I could (and still can) order off the lunch menu for dinner.

      Oh, and a favorite combo is Grilled Cheese and Lobster Bisque, when I could find it at Costco. Now, living with a Mainer, homemade bisque is yummier.

      1. re: janetms383

        I have the best (plus points for white-trash-sounding) suggestion for perfect grilled cheese: use mayonnaise instead of butter. I know it sounds like sacrilege, but try it just ONCE before you judge.

        1. re: shanagain

          oh, I forgot about that! I grew up using (and still do) mayo on the inside. Butter on the outside. OK, so the SO and the ex hate it, so I made/make theirs without.

          1. re: tracylee

            On the inside... interesting. I use it on the outside because it browns so perfectly.

            And, now I know what's for dinner tomorrow.

      2. Here's Michael Chiarello's tomato soup recipe. I'm glad you have reminded me it's time to make it again! It's pretty fantastic.

        1. Spicy tomato and lentil soup:

          It's based on one I had in a restaurant.

          1. America's (nazi) Test Kitchen has a cream of tom. soup that's over the top, screamin' good!! It involved roasting canned toms. on a baking sheet, pureeing, heavy cream, and I think Cognac or brandy. Best T soup I've ever had (or made). Adam
            P.S. Had it w/ grilled cheese on homemade "red & yellow white bread" from The New Basics cookbook. Too freakin' good.

            1 Reply
            1. re: adamshoe

              thanks adam! What is red, yellow and white bread? I have new basics, I will dig it up! thanks!!

            2. If we have a good multigrain or sourdough, we add a layer of boursin cheese along with whatever other American or Cheddar sliced cheese and serve with this soup from Cooking Light

              Tomato Florentine Soup
              Pinch red pepper flakes
              1 cup chopped onion
              5-6 cloves garlic, minced
              8 cups chicken broth or 8 TBL of Chicken Base dissolved in 8 cups of water.
              1 1/2 teaspoons oregano leaves
              1 teaspoon thyme leaves
              1 1/2 teaspoons basil leaves
              1/2 teaspoon black pepper
              1/4 cup red wine
              2 cans (14 1/2 ounces each) chopped tomatoes, undrained (Kitchen Cut Roma work best)
              1 large can (12 ounces) tomato paste
              1/2 cup water
              1 package (10 ounces) frozen chopped spinach, thawed
              1 tablespoon balsamic vinegar
              2 tablespoons grated Parmesan cheese, for garnish
              Spray a large soup pot with nonstick spray and warm over medium heat. Add onion, garlic, red pepper flakes and 1/4 cup of the broth. Stir and cook until onions are limp. Stir in oregano, thyme, basil, pepper and red wine.
              Add remaining broth, chopped tomatoes, tomato paste, water and thawed spinach which has been drained and squeezed dry. Mix and bring soup to a simmer; cook for about 10 minutes. Add balsamic vinegar and serve immediately after adding vinegar. Spoon grated Parmesan cheese on top of each bowl when serving.
              Servings: 14
              Serving Size: 1 cup
              Nutritional Analysis per Serving:
              Calories 70
              Fat 1 grams
              Cholesterol trace milligrams
              Protein 3 grams
              Carbohydrate 11 grams
              Sodium 420 milligrams