The Perfect Soup Pairings For Grilled Cheese Sandwiches

Grilled cheese sandwiches are a classic comfort food, and when paired with a steaming bowl of soup, they become the ultimate comfort food combination. While the classic pairing is a grilled cheese with tomato soup, there are many other soup options that go well with grilled cheese.

Tomato soup

There's nothing quite as comforting as a hot bowl of tomato soup with a grilled cheese sandwich. This classic pairing is perfect for chilly days, offering a satisfying and indulgent culinary experience. Here's why tomato soup is a stellar choice to accompany your grilled cheese.

First and foremost, tomato soup provides a vibrant, tangy flavour that complements the rich, creamy texture of grilled cheese. The acidity of the tomatoes cuts through the buttery, toasted sandwich, creating a delightful contrast. The soup's smooth consistency also makes it ideal for dipping, allowing you to savour each bite of your grilled cheese.

Preparing tomato soup from scratch allows you to control the ingredients and adjust the seasoning to your liking. A touch of cream or milk can make the soup even creamier, while spices like cayenne pepper can add a kick. You can also explore different varieties of tomatoes, from canned to fresh, to find your preferred taste and texture.

Lastly, tomato soup offers a visually appealing presentation. The vibrant red colour of the soup contrasts beautifully with the golden grilled cheese, making it a feast for both the eyes and the palate. Whether served as a comforting lunch or a satisfying dinner, tomato soup and grilled cheese is a timeless combination that never fails to delight.

French onion soup

• Use sweet, caramelised onions as the base of your soup. You can add some beef broth for extra flavour.
• Top the soup with crusty bread and gooey, melted cheese. This will create a similar experience to eating a grilled cheese sandwich.
• For a heartier option, you can add some steak and peppery horseradish sauce to the soup.

Grilled Cheese:

• Use a combination of cheeses in your grilled cheese to elevate the flavour. A mix of Gruyere, Gouda, or sharp cheddar can take your sandwich to the next level.
• Butter both sides of the bread or use mayonnaise instead. This adds flavour and prevents the sandwich from burning.
• For a more sophisticated option, consider adding some toppings like arugula, apples, or tomato jam.
• If you want to get creative, try using sourdough bread or Texas toast instead of regular bread.

Roasted red pepper soup

Ingredients:

• 6 red bell or pointed peppers (1.6 lbs/750g or around 6 peppers)
• 5 sun-dried tomatoes, jarred
• 4 garlic cloves, peeled and whole
• 1 squeeze of lemon juice (around 1/2 tbsp)
• 2.5 cups of vegetable stock (600ml)
• Salt and pepper, to season
• 1 tbsp of olive oil
• 1-2 tbsp of homemade pesto
• Creme fraiche, for topping

Instructions:

• Preheat the oven to 200°C (400°F).
• Roughly chop the red peppers and place them in a large baking tray with the peeled garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper, then roast in the oven until slightly charred (around 40 minutes).
• Finely chop a white or yellow onion and saute in a large pot with a little olive oil until translucent and soft. Once soft, add the roasted peppers and garlic, sun-dried tomatoes, and vegetable stock.
• Simmer for 10 minutes, then turn off the heat and blend until completely smooth using an immersion blender.
• Taste for seasoning—you may only need to add pepper as there may be enough saltiness from the stock, sun-dried tomatoes, and pre-seasoned peppers.
• Add a small splash of freshly squeezed lemon juice, stir, and serve with a drizzle of creme fraiche and homemade pesto.

This soup can be stored in the fridge for 1-2 days or frozen for up to 3 months. It's even more delicious the next day! Serve it with grilled cheese for the ultimate comfort food duo.

Carrot and fennel soup

There are many soups that go well with grilled cheese, such as tomato, roasted red pepper, and French onion. One option that stands out is carrot and fennel soup, a silky, subtly sweet, and swanky soup that is perfect for fall. Here is a recipe for carrot and fennel soup that serves as a great companion to grilled cheese.

This recipe by Elizabeth Stark serves as a great appetizer or can be paired with grilled cheese for a more satisfying meal. It is a simple stovetop recipe that is perfect for any season.

Ingredients:

• 4 tablespoons extra virgin olive oil, divided
• 1 yellow onion, diced
• 1 small bulb fennel, woody green stems removed, cored, and thinly sliced (about 2 cups)
• 2 pounds carrots, washed, peeled, and sliced into 1/4-inch thick half moons (about 4 cups)
• 4 cloves garlic, smashed, peeled, and minced
• 1/2 teaspoon sea salt, plus more to taste
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 1 teaspoon spicy Hungarian paprika, plus more for garnish
• 4 cups vegetable broth
• 1 tablespoon orange zest
• 1 tablespoon apple cider vinegar
• 1/2 cup freshly squeezed orange juice
• 1/4 cup thinly shaved Parmesan, plus more for garnish
• 1 tablespoon minced thyme leaves, plus more for garnish
• 1 tablespoon minced fennel fronds, plus more for garnish

Instructions:

• Using a mortar and pestle or spice grinder, grind the cumin and coriander seeds and set aside.
• In a large 5-quart Dutch oven or stockpot, heat 2 tablespoons of olive oil over medium heat.
• Add the onion and fennel and sauté for 10 minutes, stirring occasionally.
• Add the carrots, garlic, 1/2 teaspoon of sea salt, and all of the spices. Sauté for another 10 minutes.
• Add the broth and bring the mixture to a gentle boil. Then, turn the heat down to medium-low for a gentle simmer. Cook for 20 minutes.
• Add the remaining 2 tablespoons of olive oil, orange zest and juice, apple cider vinegar, and Parmesan.
• Carefully blend the soup until it reaches a silky smooth texture. A countertop blender is ideal for achieving the best texture.
• Pour the soup back into the cooking pot and reheat over medium-low heat. Add the herbs and sea salt to taste.
• Ladle the soup into bowls and serve with a few Parmesan shavings, fresh herbs, paprika, and a drizzle of olive oil.

This soup is a delicious and warming option, especially during winter. For a vegan alternative, simply omit the Parmesan cheese.

Broccoli cheddar soup

Ingredients:

• Butter
• Onion
• Salt
• Black pepper
• Garlic
• Flour
• Milk (whole or unsweetened almond milk)
• Vegetable broth
• Broccoli
• Carrot
• Dijon mustard
• Cheddar cheese

Instructions:

• Melt butter in a large pot or Dutch oven over medium heat.
• Add chopped onion, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the onion is softened.
• Add garlic and cook for another minute.
• Sprinkle in the flour and whisk continuously for 1-2 minutes, or until the flour turns golden.
• Slowly pour in the milk, whisking continuously to prevent lumps.
• Add the vegetable broth, broccoli, carrot, and Dijon mustard. Stir well to combine.
• Simmer for 15-20 minutes, or until the broccoli is tender.
• Gradually add the cheddar cheese, stirring continuously, until all the cheese is melted and the soup is creamy.
• Season with salt and pepper to taste.
• Serve hot with grilled cheese sandwiches.

Tips:

• Grate the cheese yourself instead of using pre-shredded cheese to ensure a smooth and creamy texture.
• Whisk continuously when adding flour and milk to prevent burning and lumps.
• Add the cheese slowly and stir well over low heat to ensure proper incorporation.
• For leftovers, store in an airtight container in the fridge for up to 3 days and reheat slowly on the stovetop.

Frequently asked questions