Pioneer Woman Tomato Soup and Grilled Cheese Recipe

This Pioneer Woman Tomato Soup and Grilled Cheese is a classic and comforting recipe, which is made with intensely flavored broiled cherry tomatoes and gooey Gruyère cheese. It’s the ultimate comfort food recipe, ready in about 20 minutes.

Pioneer Woman Tomato Soup and Grilled Cheese Ingredients

Soup:

• 10 ounces cherry tomatoes
• 2 tablespoons tomato paste
• 3 green onions, sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup heavy cream
• 1 tablespoon balsamic vinegar
• 1 sprig fresh rosemary
• 2 tablespoons pesto

Grilled Cheese:

• 4 slices Jewish rye and pumpernickel swirl bread
• 4 tablespoons pesto
• 8 slices American cheese
• 4 ounces Gruyère, grated
• 1/4 cup mayonnaise

How To Make Pioneer Woman Tomato Soup and Grilled Cheese

1. Broil the soup base: Preheat the oven to broil. In a small baking dish, toss the cherry tomatoes, tomato paste, green onions, and garlic with olive oil, salt, and pepper. Place under the broiler for about 6 minutes to lightly char the tomatoes.
2. Add cream and finish broiling: Shake the baking dish, then add the heavy cream, balsamic vinegar, and rosemary sprig. Return to the broiler and cook for another 6 to 7 minutes, until the cream has reduced and thickened slightly.
3. Blend the soup: Carefully transfer the hot tomato mixture to a blender and puree until smooth. Taste and adjust the seasoning. Divide the soup between two bowls and swirl a tablespoon of pesto into each.
4. Build the sandwiches: Lay out the bread slices and spread a tablespoon of pesto on each one. To build each sandwich, layer one slice of bread with 2 slices of American cheese, half the grated Gruyère, and then 2 more slices of American cheese. Top with the second slice of bread.
5. Grill the sandwiches: Spread mayonnaise on the outside of each sandwich. Toast in a large skillet over medium heat for 4 to 5 minutes per side, until the bread is golden brown and the cheese is completely melted.
6. Serve: Serve the hot grilled cheese sandwiches immediately alongside the warm tomato soup.

Recipe Tips

• Why broil the tomatoes? Broiling the tomatoes at a high heat intensifies their natural sweetness and adds a lovely, slightly smoky flavor to the soup that you can’t get from just simmering.
• What’s the secret to a perfect grilled cheese? Using mayonnaise on the outside of the bread instead of butter is a great trick. It has a higher smoke point, which helps the bread get perfectly golden brown and crispy without burning.
• Can I make the soup ahead of time? Yes, the soup is perfect for making ahead. It can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stove.
• Can I use different bread or cheese? Absolutely. A sturdy sourdough would be a great substitute for the rye swirl. For the cheese, a sharp cheddar or provolone would also be delicious.

What To Serve With Tomato Soup and Grilled Cheese

This classic pairing is a complete meal on its own, but it’s also nice with:

• A few dill pickle spears on the side
• A simple side of potato chips
• A small green salad with a light vinaigrette

How To Store Tomato Soup and Grilled Cheese

• Refrigerate: Store the leftover soup in an airtight container in the refrigerator. The grilled cheese is best enjoyed immediately, but leftovers can be wrapped in foil and refrigerated for up to 2 days. Reheat in a skillet or oven to re-crisp the bread.

Tomato Soup and Grilled Cheese Nutrition Facts

• Serving Size: 1 serving (1 sandwich and 1 bowl of soup)
• Calories: 750 kcal
• Fat: 55g
• Carbohydrates: 40g
• Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Sherried Tomato Soup Recipe
• Pioneer Woman Tomato Basil Soup Recipe
• Pioneer Woman Tomato Soup Recipe