Grilled Cheese and Tomato Soup

36 g
81 g
74 g
Total Fat
10 min
Prep Time
20 min
Cook Time


Grilled Cheese: 

  • 6 slices sourdough bread 
  • 8 ounces shredded Gruyere 
  • Garlic powder 
  • Room temperature butter 
  • Fresh cracked pepper 

Tomato Soup: 

  • 3 tablespoons unsalted butter  
  • 2 tablespoons extra-virgin olive oil  
  • 1 medium onion, chopped 
  • 5 garlic cloves, chopped 
  • 2 (28-ounce) cans peeled tomatoes 
  • 1 cup chicken stock  
  • 1 Parmesan rind or 2 tablespoons grated Parmesan 
  • ⅔ cup heavy cream 
  • 2 tablespoons sugar 
  • ¼ teaspoon crushed red pepper 
  • ½ teaspoon dried oregano 
  • ½ teaspoon Worcestershire sauce 
  • 1 sprig of fresh basil (about 4 leaves) 
  • Salt and freshly ground pepper  
  • Can of tomato soup 
  • Half-and-half cream 
  • Italian herb spice mix 
  • Fresh basil 
  • Olive oil 

Nutrition Facts

per serving

Calories: 1,119
Protein: 36 g
Carbohydrate: 81 g
Fiber: 10 g
Total Fat: 74 g
Saturated Fat: 40%
Cholesterol: 205 mg
Calcium: 150% DV
Sodium: 1,944


For the tomato soup:

  1. Place the butter in a large saucepan on medium. Once almost melted, add the olive oil. Add the onion and cook about 3 to 4 minutes or until tender. Add the garlic and cook another 2 minutes, stirring occasionally.
  2. Hit it with some salt and pepper. 
  3. Add the tomatoes, cream, chicken stock, sugar, crushed red pepper, oregano and Worcestershire sauce. 
  4. Bring the soup to a boil while breaking up the tomatoes a bit with a spoon. Reduce to medium low and simmer 10 minutes.  
  5. Remove the basil branch and Parmesan rind, and transfer to a blender. Puree until smooth.  
  6. Return the soup to a clean pot and place on low. 

For the grilled cheese:

  1. Heat a large skillet to medium. 
  2. Place two slices of sourdough on a cutting board. 
  3. Butter each slice then sprinkle each buttered side lightly with garlic powder. Add a handful of Gruyere to one side then close the sandwich. Butter the top of the sandwich and then sprinkle with fresh cracked pepper. 
  4. Place the sandwich butter/pepper side down in skillet and butter and pepper the top side. Cook until golden brown (about 4 to 5 minutes) flip and repeat. Remove sandwich from skillet and place on cutting board. Cut into ½-inch squares. 
  5. Ladle soup into a bowl and top with a few of the grilled cheese croutons.  


To spice it up like Monsoon, try adding some half-and-half, Italian herb spice mix and a bit of fresh basil.

Scotty Scott uses heavy cream, chicken stock and a Parmesan rind to give it a twist.