Velvety tomato soup and a crisp grilled cheese sandwich are a pairing made for cold evenings and unhurried lunches. Ripe tomatoes, smoked paprika, and a pinch of chili give the soup depth and warmth, while the cheese stretching from a golden toast adds comfort and substance.
The heat is easy to tailor to your table, and the method stays delightfully straightforward. Make it when you want something vivid, soothing, and deeply satisfying without much fuss.
Ingredients
For the soup
- Canned tomatoes in their own juice — 800 g (1 lb 12 oz)
- Vegetable broth — 500 ml (2 cups)
- Onion — 1 pc.
- Garlic — 2 cloves
- Olive oil — 2 tbsp.
- Tomato paste — 1 tbsp.
- Smoked paprika — 0.5 tsp.
- Chili flakes — 0.25 tsp. (to taste)
- Sugar — 0.5 tsp.
- Salt — 0.75 tsp. (or to taste)
- Ground black pepper — 0.25 tsp.
- Heavy cream 20% — 50 ml (2 tbsp) (optional)
- Fresh basil — 5 g
For the grilled cheese sandwich
- Sandwich bread — 8 slices
- Cheddar cheese — 200 g (7 oz)
- Mozzarella cheese — 100 g (3.5 oz)
- Butter — 40 g (1.4 oz) (room temperature)
Step-by-step recipe
- Finely chop the onion and garlic.
- Warm the olive oil in a saucepan over medium heat and cook the onion for 5 minutes, until soft and translucent.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Stir in the tomato paste, smoked paprika, and chili flakes, then cook for 1 minute to wake up the spices.
- Add the tomatoes with their juices and pour in the broth. Stir in the sugar, season with salt and pepper, and bring to a boil.
- Reduce the heat and simmer for 15 minutes so the flavors can meld.
- Remove from the heat and blend until perfectly smooth with an immersion blender. Return to low heat.
- Stir in the cream, then adjust the seasoning if needed. Keep the soup warm.
- For the sandwiches, spread one side of each bread slice with a thin layer of butter.
- Heat a dry skillet. Place 4 slices in the pan, buttered side down, divide the cheddar and mozzarella between them, then top with the remaining slices, buttered side up.
- Cook over medium heat for 3–4 minutes per side, until deeply golden and the cheese is fully melted, pressing gently with a spatula.
- Serve the soup hot, finished with chopped basil, alongside halves of the hot grilled cheese sandwiches.
Nutritional value per serving
| Calories | 520 kcal |
| Protein | 20 g |
| Fat | 28 g |
| Carbohydrates | 45 g |
| Fiber | 6 g |
| Sugar | 10 g |
| Sodium | 1100 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Milder or hotter: reduce or increase the chili flakes; you can swap part of the chili for a pinch of cayenne.
- No cream: simply add a splash more broth or a spoonful of olive oil for a silkier finish.
- Cheese options: cheddar brings sharpness and mozzarella gives the stretch; gouda, fontina, or Monterey Jack also melt well.
- Bread: sandwich bread, country bread, or ciabatta all work; slightly stale bread toasts more evenly.
- Make ahead: the soup keeps in the refrigerator for up to 3 days, while the sandwiches are best cooked just before serving.
- Smoother texture: for an especially refined soup, strain it through a sieve after blending.
Frequently asked questions
Can I make this completely vegetarian or vegan?
Yes. Use vegetable broth, leave out the cream or replace it with coconut or oat cream, and use vegan cheese with a plant-based spread for the bread.
What can I use instead of cheddar?
Gouda, fontina, Monterey Jack, or any medium-aged cheese that melts well will do nicely. Keep some mozzarella for that satisfying pull.
How should I store and reheat the soup and sandwiches?
Cool the soup and keep it in the refrigerator for up to 3 days, then reheat gently on the stove or in the microwave. Make the sandwiches just before serving; if needed, rewarm them in a dry skillet for 2–3 minutes.