Tomato Soup's Cheesy Affair: Perfect Pairing Options

There are few combinations as comforting as a grilled cheese sandwich with a bowl of tomato soup. This classic duo can be enjoyed any time of the year and is a favourite for both lunch and dinner. While the traditional grilled cheese sandwich is made with white bread and cheddar cheese, there are many variations that pair well with tomato soup. These include adding spinach, goat cheese, and avocado; muenster, butter, and caramelized onions; or havarti and mozzarella with fresh basil. For the tomato soup, adding parmesan and cream can make it more satisfying and balance its acidity.

Mozzarella and tomato

Mozzarella is a good source of protein, containing about 6g of protein per ounce, which is similar to the amount of protein in cooked meat, poultry or seafood. It also contains fewer calories, less fat, and less sodium than many other types of cheese. It is also lower in saturated fat, with a higher moisture content.

Of course, one of the most classic ways to enjoy mozzarella and tomato is in a caprese salad, where the creamy cheese is paired with fresh tomatoes, basil, and a good-quality olive oil. This simple dish is a perfect example of how sometimes the best combinations are the most straightforward.

So, the next time you're looking for a delicious and nutritious meal or snack, why not give mozzarella and tomato a try? With its mild flavour and versatility, mozzarella is a great option for those who want to add more cheese to their diet without sacrificing health benefits.

Gruyere and sharp white cheddar

A combination of Gruyere and sharp white cheddar cheese is a perfect match for tomato soup. Here are some tips and tricks to elevate your meal:

Cheese Selection

Tomato Soup

Now, let's talk about the tomato soup. You can either make it from scratch or use a good-quality canned option. If you decide to make it from scratch, here are some key ingredients and steps to consider:

• Use a combination of olive oil, chopped yellow onion, minced garlic, and tomato paste as your base.
• For a more intense tomato flavour, add canned Italian plum tomatoes or fire-roasted tomatoes. If you can't find fire-roasted, diced tomatoes will also work.
• Enhance the soup with chicken or vegetable broth and half-and-half or milk for added creaminess.
• Season with salt and ground black pepper to taste, and consider adding garlic croutons and thyme for extra flavour and texture.
• For a smoother soup, blend it with an immersion blender or a regular blender after cooking.

Grilled Cheese Sandwiches

To take your meal to the next level, serve your tomato soup with grilled cheese sandwiches on the side. Here's how you can make them:

• Use hearty sourdough bread for your sandwiches.
• Combine equal amounts of shredded Gruyere and sharp white cheddar cheese for the filling.
• Generously butter one side of each slice of bread.
• Place the buttered side down on a griddle or pan over medium-low heat.
• Add a generous amount of the cheese mixture to each slice and top with the other slice, butter side up.
• Grill the sandwiches for about 2 minutes on each side, or until the bread is golden-brown and the cheese is melted.

Serving Suggestions

When serving, you can dip the grilled cheese sandwiches into the tomato soup or enjoy them separately. For an extra indulgent touch, sprinkle some extra grated cheese on top of the soup. This combination of Gruyere and sharp white cheddar with tomato soup is sure to impress and satisfy your comfort food cravings!

Spinach, goat cheese and avocado grilled cheese

Spinach, Goat Cheese, and Avocado Grilled Cheese

Ingredients:

• 4 slices of fresh bread
• 1/3 cup of fresh spinach
• Olive oil spray
• 1 avocado
• 1/3 cup of goat cheese
• Salt, pepper, and garlic powder, to taste
• 1 tablespoon of chopped green onion
• 1 tablespoon of chopped fresh basil
• 1 tablespoon of chopped fresh parsley

Method:

First, spray one side of each slice of bread with olive oil and set aside. Slice the avocado into four slices and spread goat cheese on the non-oiled side of the bread. Place the avocado slices on top of two of the slices of bread and add spinach. Top with the remaining two slices of bread and place the sandwich in a hot skillet over medium heat. Toast until golden brown, then flip the sandwich and toast the other side. Serve hot.

Tips:

For a more indulgent version, you can spread butter on the outside of the bread instead of olive oil spray. You can also add mozzarella cheese to the filling, as suggested by Damn Delicious. If you want to add a crunch to your sandwich, try using Eureka! Seeds the Day Organic Bread.

White pizza grilled cheese

Ingredients:

• 1/2 cup cottage cheese or ricotta cheese
• 1 tsp. olive or canola oil
• 1 clove garlic, minced
• 1/2 tsp. dried oregano
• 1/8 tsp. black pepper (adjust according to preference)
• 1/4 cup grated Parmesan cheese
• 8 oz. mozzarella shredded cheese (2 cups)
• 10-14 slices of bread (adjust according to bread size)
• 2 tbsp softened butter
• Salt to taste

Optional:

• Fresh basil
• Pepperoni
• Onions
• Peppers
• Spinach
• Olives

Method:

• If using large-curd cottage cheese, blend it until smooth.
• Combine cottage cheese or ricotta with oil and stir.
• Add the minced garlic, basil, oregano, salt, pepper, and Parmesan cheese. Mix well.
• Stir in the shredded mozzarella cheese.
• Lightly butter each slice of bread and place them buttered-side down in a skillet.
• Spread the cheese mixture on the bread slices in the skillet and top with another slice, leaving the buttered side up.
• Cook over medium heat until the bread is lightly browned. Flip and cook the other side until lightly browned and the cheese has melted.

Tips:

• For a fuller flavour, prepare the cheese mixture a few hours in advance and refrigerate until needed.
• To reheat any leftovers, use a lightly buttered skillet over low heat. Flip the sandwiches halfway through to ensure both sides crisp up again.
• For a panini, use a panini press.
• For an air fryer, you may need to add toothpicks to hold the sandwich together.

Brie and red onion marmalade

The sweet and tangy red onion marmalade is the perfect complement to the creamy and mild-flavoured Brie cheese. This combination adds a touch of sophistication to the classic grilled cheese and tomato soup duo. The key to this pairing lies in the balance of flavours and textures, creating a delightful sensory experience.

Ingredients

To make the red onion marmalade, you will need the following ingredients:

• Red onions
• Olive oil (or vegetable/canola oil)
• Sugar (granulated white or light brown sugar)
• Balsamic vinegar
• Red wine vinegar (opt for a decent quality bottle)
• Garlic cloves (minced or finely chopped)
• Dijon mustard (optional)

For the grilled Brie cheese sandwich:

• Brie cheese
• Bread of your choice (sourdough, ciabatta, or any variety you prefer)
• Butter or mayonnaise

Recipe for Red Onion Marmalade

• Heat oil in a large pan over medium heat. You can use olive oil or any alternative such as vegetable or canola oil.
• Add the thinly sliced red onions and stir well to coat them in the oil. Cook for about 20 minutes, stirring occasionally, until the onions have softened.
• Add half of the sugar and stir to combine. Continue cooking for an additional 10 minutes to caramelise the onions slightly.
• Add the remaining sugar, balsamic vinegar, red wine vinegar, garlic, and mustard (if using). Stir everything together well. At this point, there will be a significant amount of liquid, but it will reduce as it cooks.
• Gently simmer the mixture for around 45 minutes. Adjust the heat as needed to achieve a sticky consistency that coats the onions. If necessary, increase the heat slightly to evaporate any remaining liquid.
• Allow the marmalade to cool before spooning it into sterilised jars. Seal the jars and store them in the fridge for up to 3 months.

Grilled Brie Cheese Sandwich

To prepare the grilled Brie cheese sandwich:

• Spread butter or mayonnaise on one side of each slice of bread. You can use unsalted butter or mayonnaise, depending on your preference.
• Place the Brie cheese on one slice of bread, ensuring it is evenly distributed.
• Top the cheese with the other slice of bread, with the buttered/mayonnased side facing up.
• Heat a large skillet or griddle over medium-low heat. Place the sandwich in the pan and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
• Serve the grilled Brie cheese sandwich alongside a warm bowl of tomato soup for the ultimate comfort food experience.

Tips and Variations

• The red onion marmalade can be made in advance and stored in the fridge for up to 3 months. This allows the flavours to develop and intensify, so it's best to prepare it a few days or a week before you plan to use it.
• When preparing the onions, take your time and chop them finely. This may be a tedious task, but it is worth the effort for a better texture and cooking experience.
• If you prefer a milder taste, you can omit the Dijon mustard from the marmalade recipe.
• Feel free to experiment with different types of bread for the grilled cheese sandwich, such as sourdough, ciabatta, or any variety that suits your taste.
• For an extra indulgent touch, try adding a drizzle of honey or a sprinkle of herbs to your grilled cheese sandwich.

Frequently asked questions