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–+ servings

Best Homemade Tomato Soup + Grilled Cheese

Hands down this is the best homemade tomato soup ever. Rich, creamy and easy to make - paired with a grilled cheese you will not be disappointed!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 4 people

Equipment

  • 1 Immersion Blender a traditional blender will also work

Ingredients

Tomato Soup

  • 1 Vidalia Onion
  • 3 cloves Garlic
  • 2 cups Low Sodium Chicken Stock
  • 2 cups Low Sodium Chicken Broth
  • 1 28 oz. can Whole Peeled San Marzano Tomato
  • 1/2 cup Heavy Cream
  • 2/3 cup Orzo
  • Salt
  • Pepper
  • 2 tbsp Butter
  • 2 tbsp Olive Oil

Grilled Cheese

  • 8 slices Hearty White Bread
  • 8 slices White American Cheese or Cooper Cheese
  • 2 tbsp Mayonaisse
  • 1 tbsp Butter

Instructions

  • Heat a large heavy bottom pot with the butter and olive oil
  • Chop Vidalia Onion into small piece and add to pot, add a pinch of salt and pepper. Saute over medium heat for 8-10 minutes. Onions should be golden brown.
  • Finely chop garlic and add to browned onions for 3 minutes until fragrant.
  • Add chicken broth and chicken stock, whole peeled tomatoes. Stir frequently and bring to a boil.
  • Once boiling turn down the heat and use the immersion blender to puree into a smooth consistency. Bring soup to a simmer for 15 minutes.
  • Meanwhile, in a small pan boil water with salt added. Add Orzo for 6 minutes once water is boiling.
  • Drain Orzo and stir into the tomato soup. Continue to stir frquenclty to ensure Orzo does not stick to the bottom.
  • Stir in 1/2 cup of the heavy cream and add salt and pepper to taste.
  • Continue to simmer on low for 10 minutes while you prepare the grilled cheese.
  • Prepare the grilled cheese pan over medium adding butter directly to the pan.
  • Coat one side of each bread slice with mayonaisse and add it to the hot prepared pan.
  • Add cheese on top and cook for 3-5 minutes, looking for a golden brown bottom.
  • Sandwich both sides and allow to continue cooking for 1-2 minutes.
  • Turn heat off of soup and enjoy!

Notes

  • This must be made with San Marzano Tomatoes, you will find that they are more pricey than regular canned tomatoes - but they make a huge difference. 
  • We are huge fans of trying cheese! For this one, we stick to American or Cooper. Cooper cheese takes longer to melt and if using Cooper cheese place a pan lid over the grilled cheese while on the pan and use water to help steam them, this cheese takes longer to melt. 
  • I use a combination of chicken stock and broth, I find that it deepens the flavor. If you do not have both, I would opt for Chicken Stock. 
  • If you do not have an immersion blender that is Ok, any blender will do. Before I had my immersion blender I used a Nutri-bullet to smooth out this soup. It did the trick! 
  • I use a Kitchen Aid Chopper to chop my onions and garlic for this. It makes the prep super quick. 
  • Yes, I use mayo on my grilled cheese I just find it makes the bread crispy on the outside and soft on the inside. 
Tried this recipe?Let us know how it was!