Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Estimated Calories: ~700 per serving
Estimated Protein: ~24g per serving
Ingredients
Homemade Tomato Soup (or shortcut if you’re being real)
2 cups canned crushed tomatoes
1/2 cup heavy cream
1/2 small onion, diced
2 garlic cloves, minced
1 Tbsp. butter
1 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. sugar (balances acidity)
1/2 tsp. dried basil (or fresh if you’ve got it)
Grilled Cheese
4 slices thick white bread (sourdough if you really want to level up)
2 slices white cheddar
2 Slices mozzarella
2 Tbsp. butter (softened)
Optional: extra shredded cheese for that melt pull moment
Directions
Step 1 – Start the soup Heat olive oil and butter in a saucepan over medium heat. Add the diced onion and cook for about 4–5 minutes until softened and slightly translucent, then add the garlic and cook for another 30 seconds. Stir in the crushed tomatoes, salt, pepper, sugar, and basil, and let it simmer gently for about 10 minutes so the flavors come together. Finish by stirring in the heavy cream and warming it through. (this is where it goes from basic to actually good)
(and yeah… if you’re not feeling this step, store-bought soup still gets the job done)
Step 2 – Build the grilled cheese Spread butter evenly on one side of each slice of bread, all the way to the edges. Place cheese between two slices with the buttered sides facing out, and press lightly so it holds together. (don’t go light on the cheese that’s the whole point)
Step 3 – Cook low and steady Heat a skillet over medium-low heat and cook the sandwiches for about 3–4 minutes per side until golden brown. Flip carefully and give it time so the cheese fully melts without burning the bread. (low heat = melted center, high heat = disappointment)
Step 4 – Check and finish Gently press the sandwich if the center still feels stiff, give it another minute. You want that soft, gooey middle when you cut into it.
Step 5 – Serve Slice diagonally and serve next to the soup. If you want extra points, dip a corner into the soup before plating so it looks intentional. (cozy, simple, and honestly… it just works)
Rizz Tip
For a fun design use balsamic vintager or heavy cream for the top of the soup!
