Grilled cheese and tomato soup is the king of all comfort food. No other sandwich can capture the simplicity and sophistication of a grilled cheese. When you bite into the crunchy, perfectly grilled buttery bread and get a bite of melted cheese, all you can think about is taking a second bite.Dipping grilled cheese into tomato soup is a cold weather tradition, and one we fully support.
Grilled cheese has actually been a popular sandwich for many years. During the Great Depression, many families looked to the grilled cheese as a cheap staple that could sustain them. During WWII, the grilled cheese was also a favorite of the Allied armed forces, which helped the sandwich find its way into official cookbooks. Combining cheese with bread, however, is a practice that was originally found in Roman cookbooks, making the grilled cheese one of the oldest sandwiches.
If, like us, you crave a grilled cheese and tomato soup the moment temperatures start to dip, we recommend the following.
Parmesan-Crusted Pesto-Gruyère Grilled Cheese
This grilled cheese recipe combines cheesy pesto, Gruyère, and sharp Parmigiano-Reggiano. It’s simple enough that you won’t mess it up, but unorthodox enough that you’ve likely never had a grilled cheese quite like this before. Make your basil pesto from scratch to give this sandwich tons of fresh flavor. Since Parmigiano-Reggiano is a key ingredient in pesto, adding pesto to your grilled cheese really brings out the cheesy taste.
Now for grilled cheese’s best friend: tomato soup. Finding a perfect tomato soup is not a simple task. It must contain a creamy texture that’s not so thick that it overpowers the grilled cheese, while still retaining a distinct tomato flavor. This recipe uses fresh tomatoes, onion, celery, and carrots to make sure you’re getting the taste of fresh vegetables in every bite.