Imagine yourself on a crisp autumn day, the leaves turning vibrant shades of orange and red. You’re curled up by the window, the soft glow of the afternoon sun warming your space. The aroma of freshly made tomato soup wafts through the air, mingling with the rich scent of grilled cheese sizzling on the stove. This isn’t just any grilled cheese; it’s a Gourmet Grilled Cheese with Spinach Pesto, perfectly paired with a hearty, homemade tomato soup.
This dish takes the comforting classic of childhood and elevates it with the fresh, vibrant flavors of artisan bread, creamy mozzarella, and a zesty spinach pesto. The tomato soup, made from scratch with Pomi chopped tomatoes, fresh basil, and a hint of cream, offers a smooth, savory experience. It’s the perfect meal for those cozy days when you crave something familiar yet refined, a dish that warms both the body and soul. Whether you’re sharing it with family or savoring it alone, this gourmet twist on a beloved classic is sure to bring a touch of comfort and nostalgia.
Table of Contents
Chef’s Notes- Gourmet Grilled Cheese with Tomato Soup
- Spinach Pesto: Make sure to toast the pecans for enhanced flavor. You can do this by placing them in a dry skillet over medium heat for a few minutes, stirring frequently.
- Mozzarella Cheese: For the best melt, grate the cheese yourself rather than using pre-shredded. Pre-shredded cheese often contains additives that prevent smooth melting.
- Bread: Use day-old or slightly stale bread for better structure and crispiness.
- Pesto Consistency: If the pesto is too thick, add a bit more olive oil or a splash of water to achieve a smooth consistency.
- Grilled Cheese: Cook the sandwich on medium heat. Too high a heat will burn the bread before the cheese has a chance to melt.
- Tomato Soup: When sautéing the vegetables, ensure they are soft and fragrant before adding the tomatoes and broth. This step builds the soup’s depth of flavor.
- Soup Simmering: Let the soup simmer gently. Rushing this process can result in a less developed flavor.
- Grilled Cheese Resting: Allow the grilled cheese to rest for a minute after cooking before cutting. This helps the cheese set slightly, making for cleaner slices.
- Extra Flavor: For an added depth of flavor in the soup, you can roast the tomatoes and garlic beforehand.
- Texture: Add a handful of fresh spinach to the soup just before blending for an added nutritional boost and a vibrant green hue.
- Garnish: Garnish the soup with a drizzle of cream and a fresh basil leaf for a professional touch.
- Serving: Serve the grilled cheese sandwich cut diagonally for an appealing presentation and easier dipping into the soup.
- Pesto Storage: The spinach pesto can be made ahead and stored in the fridge for up to a week or frozen for longer storage.
- Soup Storage: The tomato soup can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently to avoid curdling the cream.
- Dietary Adjustments:
- Vegetarian Option: Substitute chicken broth with vegetable broth in the tomato soup.
- Dairy-Free: Use a plant-based butter and replace the half & half with coconut milk or another non-dairy cream substitute.
Gourmet Grilled Cheese with Tomato Soup
4
servings20
minutes40
minutes600
kcal1
hourDive into a retro classic with a modern twist! This Gourmet Grilled Cheese with Spinach Pesto and Tomato Soup is a delightful blend of natural ingredients and rich flavors. Perfect for a cozy meal, this recipe combines artisan bread, fresh mozzarella, and a vibrant spinach pesto, paired with a hearty tomato soup made from scratch. It’s a comforting, wholesome dish that will transport you back to simpler times while satisfying your grown-up palate.
Ingredients
- Spinach Pesto
1 1/2 cups packed baby spinach leaves
2 tablespoons fresh mint leaves
1 tablespoon fresh basil leaves
2 tablespoons toasted pecans
4 oz crumbled feta cheese
3 tablespoons extra virgin olive oil
Juice of half a lemon
Salt and pepper to taste
- Grilled Cheese Sandwich
1 tablespoon unsalted butter (preferably Kerrygold)
2 slices artisan Italian bread
1/2 cup grated fresh mozzarella cheese
3 tablespoons prepared spinach pesto
- Tomato Soup
2 boxes (26 oz each) Pomi chopped tomatoes
2 cups chicken broth
1 large onion finely chopped
2 medium carrots grated
3-4 garlic cloves minced
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter (preferably Kerrygold)
1/4 cup fresh basil leaves
1/2 to 1 cup half & half or heavy cream
Salt and pepper to taste
Crushed red pepper flakes to taste
- Alternative Ingredients:
Spinach Pesto: Replace pecans with walnuts or almonds; substitute feta cheese with goat cheese.
Grilled Cheese Sandwich: Use sourdough or whole grain bread instead of Italian bread; replace mozzarella with provolone or cheddar.
Tomato Soup: Use vegetable broth instead of chicken broth for a vegetarian option; replace half & half with coconut milk for a dairy-free version.
Directions
- Combine Ingredients: In a food processor, blend baby spinach, mint leaves, basil leaves, garlic clove, toasted pecans, crumbled feta cheese, extra virgin olive oil, and lemon juice until smooth. Season with salt and pepper to taste. (Approx. 5 minutes)
- Assemble Sandwich: Butter the outside of each bread slice. On one slice of bread, layer half the grated mozzarella cheese, spread the spinach pesto evenly over the cheese, then top with the remaining mozzarella cheese and the second slice of bread. Cook Sandwich: Heat a cast iron skillet over medium heat. Place the sandwich in the skillet and cook until golden brown and the cheese is melted, about 3 minutes per side. (Approx. 10 minutes)
- Sauté Vegetables: In a soup pot over medium heat, warm the olive oil. Add chopped onion, grated carrots, and minced garlic. Sauté until softened and fragrant, about 10 minutes. Simmer Soup: Add Pomi chopped tomatoes, chicken broth, bay leaves, and butter to the pot. Bring to a simmer and cook until vegetables are tender, about 30 minutes. Finish Soup: Remove bay leaves and stir in fresh basil and half & half or heavy cream. Puree the soup using an immersion blender until smooth. Season with salt, pepper, and crushed red pepper flakes to taste. (Approx. 40 minutes)
Equipment
- chef’s knife
- cutting board
- cast iron skillet
- food processor
- immersion blender
- mixing bowls
Nutrition Facts
- Calories: 600kcal
- Carbohydrates: 45g
- Protein: 20g
- Fat: 35g
- Saturated Fat: 15g
- Cholesterol: 60mg
- Sodium: 800mg
- Potassium: 900mg
- Fiber: 6g
- Sugar: 10g
- Vitamin A: 150IU
- Vitamin C: 50mg
- Calcium: 30mg
- Iron: 20mg
FAQ- Gourmet Grilled Cheese with Tomato Soup
Can I use store-bought pesto instead of making it from scratch?
Yes, you can use store-bought pesto if you’re short on time. However, making the spinach pesto from scratch will give you a fresher and more personalized flavor.
What type of bread works best for the grilled cheese?
Artisan Italian bread, sourdough, or whole grain bread work well for this recipe. They provide a good structure and crispiness. Day-old or slightly stale bread is also ideal for better texture.
Can I make the tomato soup vegetarian?
Yes, simply substitute the chicken broth with vegetable broth to make the tomato soup vegetarian.
What’s the best way to ensure the grilled cheese is crispy and the cheese is melted?
Cook the sandwich on medium heat. This allows the bread to become golden and crispy without burning, while giving the cheese enough time to melt thoroughly.
How can I make the tomato soup creamier?
For a creamier soup, you can increase the amount of half & half or heavy cream. Additionally, blending the soup thoroughly with an immersion blender will enhance the creamy texture.
