Pioneer Woman Tomato Soup And Grilled Cheese​

This easy and delicious Pioneer Woman Tomato Soup and Grilled Cheese is the perfect quick meal for cozy nights. Creamy tomato soup paired with crispy, gooey grilled cheese is comforting and simple to make. Using everyday ingredients, it’s a meal the whole family will love!

Ingredients Needed

For the Soup

• 10 oz (about 2 cups) cherry tomatoes
• 2 tbsp tomato paste
• 3 green onions, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup heavy cream
• 1 tbsp balsamic vinegar
• 1 sprig fresh rosemary
• 2 tbsp pesto

For the Grilled Cheese

• 4 slices Jewish rye and pumpernickel swirl bread
• 4 tbsp pesto
• 8 slices American cheese
• 4 oz Gruyère cheese, grated
• 1/4 cup mayonnaise

How To Make Tomato Soup And Grilled Cheese​

1. Prepare the Soup Base: Preheat the oven to broil. Place cherry tomatoes, tomato paste, green onions, and garlic in a small baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
2. Broil the Ingredients: Broil the dish until tomatoes are lightly charred, about 6 minutes.
3. Add Cream and Flavors: Shake the dish to mix, then add heavy cream, balsamic vinegar, and rosemary. Broil again for another 6-7 minutes until the cream thickens slightly.
4. Blend the Soup: Remove from the oven and carefully transfer the mixture to a blender. Blend until smooth, adjusting seasonings as needed. Serve in bowls with a swirl of pesto in each.
5. Assemble the Grilled Cheese: Spread 1 tbsp of pesto on each slice of bread. For each sandwich, layer 2 slices of American cheese, 2 oz of grated Gruyère, and 2 more slices of American cheese between two bread slices.
6. Cook the Grilled Cheese: Spread 1 tbsp of mayonnaise on the top side of each sandwich. Place in a skillet, mayo-side down, then spread the top side with another 1 tbsp of mayonnaise. Toast until golden and cheese is melted, about 4-5 minutes per side.
7. Serve: Pair the grilled cheese with the warm tomato soup for a comforting, delicious meal.

Recipe Tips

• Don’t skip charring the tomatoes: Broiling the tomatoes helps bring out their natural sweetness and deepens the flavor of the soup.
• Use fresh rosemary: Fresh rosemary adds a fragrant, earthy flavor to the soup. Avoid dried rosemary, as it can be too strong.
• Toast the grilled cheese slowly: Cook the sandwiches over medium heat to ensure the cheese melts evenly without burning the bread.
• Spread mayo on both sides of the bread: This helps achieve a crispy, golden-brown exterior for your grilled cheese.
• Adjust soup seasoning: Taste the soup before serving and add extra salt, pepper, or balsamic vinegar to balance the flavors to your liking.

How To Store & Reheat Leftovers

• Refrigerate: Store Leftovers soup and grilled cheese in an airtight container in the fridge for 3 days. Wrap the grilled cheese in foil or plastic wrap and store in the fridge for up to 2 days.
• Freeze: Put Leftovers soup and grilled cheese  in an airtight container or freezer bag and freeze for up to 3 months. To thaw, place it in the fridge overnight before reheating. Grilled cheese is not good for freezing because it changes texture.
• Reheating: Reheat  Leftovers soup and grilled cheese  in a saucepan over medium heat for 4 minutes, stirring occasionally until warmed through,Reheat in a skillet over low heat for 2 minutes, covering with a lid to help the cheese melt without burning the bread.

Nutrition Facts

• Calories: 170 kcal
• Total Fat: 1.1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 910mg
• Potassium: 1342mg
• Total Carbohydrate: 36g
• Dietary Fiber: 2.6g
• Sugars: 20g
• Protein: 3.5g

More Pioneer Woman Recipes:

• Pioneer Woman Italian Chicken Noodle Soup
• Pioneer Woman Chicken Enchilada Soup
• Pioneer Woman Mexican Chicken Soup
• Pioneer Woman Chicken And Rice Soup
• Pioneer Woman Chicken Parmesan Soup