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Crispy Sheet Pan Grilled Cheese and Tomato Soup

crispy sheet pan grilled cheese and tomato soup - featured image
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An easy, comforting meal featuring crispy grilled cheese sandwiches baked on a sheet pan paired with a warm, creamy tomato soup with fresh herbs.

Ingredients

  • Thick-sliced bread (sourdough or rustic country loaf preferred)
  • Sharp cheddar cheese, sliced or shredded
  • Gruyère or mozzarella cheese (optional)
  • Unsalted butter, softened
  • Mayonnaise (optional)
  • Garlic powder or smoked paprika (optional)
  • Crushed canned tomatoes (San Marzano preferred)
  • Vegetable or chicken broth (low sodium preferred)
  • Yellow onion, finely chopped
  • Garlic cloves, minced
  • Olive oil
  • Fresh basil leaves or dried basil
  • Heavy cream or half-and-half (or coconut milk for dairy-free)
  • Salt and freshly ground black pepper
  • Honey or sugar (small pinch)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Spread softened butter evenly on one side of each bread slice. Optionally, spread mayonnaise on the other side for extra crispiness. Place cheese slices between two bread pieces, with buttered sides facing out. Sprinkle garlic powder or smoked paprika on the outside if desired.
  3. Arrange sandwiches in a single layer on a large rimmed sheet pan, leaving space between each. Optionally place sandwiches on a wire rack on the sheet pan for better airflow.
  4. Bake for 10 minutes, then carefully flip each sandwich using a spatula.
  5. Bake for another 8-10 minutes until both sides are golden brown and cheese is melted. Watch closely to avoid burning.
  6. While sandwiches bake, heat olive oil in a medium saucepan over medium heat. Add chopped onions and sauté until translucent and soft, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  7. Add crushed tomatoes and broth, stir to combine, then bring to a simmer. Cook gently for about 15 minutes to meld flavors.
  8. Season soup with salt, pepper, basil, and a pinch of honey or sugar. Use an immersion blender to puree soup until smooth and velvety.
  9. Stir in heavy cream or dairy-free alternative for richness. Taste and adjust seasoning as needed. Keep warm on low heat until serving.
  10. Serve grilled cheese sandwiches hot with generous bowls of tomato soup.

Notes

If using gluten-free bread, watch baking time as it may toast faster. For extra crispness, use a wire rack on the sheet pan. Rotate sheet pan halfway through baking if oven cooks unevenly. Thick bread slices may require additional baking time. Reheat grilled cheese in toaster oven or under broiler to maintain crispness; avoid microwaving.

Nutrition

Keywords: grilled cheese, tomato soup, sheet pan, comfort food, easy dinner, quick meal, cozy meal, baked grilled cheese

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