Diner Grilled Cheese with Tomato Soup
A buttery, griddle-pressed grilled cheese sandwich served alongside a bowl of creamy tomato soup, a lunch counter pairing found at diners across the state.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Griddle or skillet
- •Soup pot
- •Blender
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28
- carbs
- 42
- protein
- 16
- calories
- 480
Instructions
- 1
Melt butter in a soup pot. Cook the onion until it is soft.
- 2
Add the crushed tomatoes, broth, and sugar. Let the soup gently bubble for 15 minutes.
- 3
Blend the soup with a blender or handheld stick blender until completely smooth.
- 4
Stir in the heavy cream. Keep the soup warm over low heat.
- 5
Spread butter on one side of each bread slice.
- 6
Put cheddar cheese between two bread slices with the buttered sides facing outward.
- 7
Cook sandwiches in a skillet over medium-low heat. Flip once until golden and cheese melts, about 3-4 minutes per side.
- 8
Cut the sandwiches in half. Serve them warm alongside bowls of hot tomato soup.
Chef's tips
Cook the sandwich over medium-low heat so the cheese melts completely before the bread gets too dark.
Storage
Store soup refrigerated up to 4 days; sandwiches are best made fresh.
Reheating
Reheat soup on the stovetop; re-griddle the sandwich briefly to recrisp.
Common mistakes to avoid
- •Setting the heat too high and burning the bread before the cheese melts.
- •Skipping the blending step, which leaves the soup chunky instead of smooth.
Serving suggestions
Cooked Diner Grilled Cheese with Tomato Soup?
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