Gouda Grilled Cheese and Basil-Tomato Soup
This Gouda Grilled Cheese and Basil-Tomato Soup is the ultimate comfort food pairing, featuring a rich, buttery grilled cheese sandwich with melty Gouda served alongside a smooth, fresh tomato soup infused with fragrant basil. It’s an easy, satisfying meal that’s perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Basil-Tomato Soup:
- 2 pounds fresh ripe tomatoes, chopped
- 1/2 cup fresh basil leaves
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 small onion, diced
- 3 cups vegetable broth
- 1/2 cup heavy cream (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Gouda Grilled Cheese:
- 8 slices sourdough or ciabatta bread
- 8 ounces Gouda cheese, sliced
- 4 tablespoons softened butter
Instructions
- Heat the olive oil in a saucepan over medium heat and cook the onion until softened, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the chopped tomatoes and vegetable broth. Simmer for 20 minutes until the tomatoes are tender.
- Add the fresh basil and blend the soup until smooth using an immersion blender or countertop blender.
- Stir in the heavy cream, if using, and season with salt and black pepper. Keep warm.
- Butter the outside of each slice of bread and place Gouda cheese between the slices to make four sandwiches.
- Cook the sandwiches in a skillet over medium heat for 3 to 4 minutes per side until golden brown and the cheese is melted.
- Slice the grilled cheese sandwiches and serve immediately with the warm basil-tomato soup.
Notes
- Use smoked Gouda for a richer, smoky flavor.
- Add shredded Parmesan to the soup for extra creaminess.
- Roasted red peppers make a delicious addition to the soup.
- Spread a thin layer of pesto inside the grilled cheese for added basil flavor.
- Substitute multigrain or artisan bread for a different texture.
- Store the soup in the refrigerator for up to 4 days or freeze for up to 3 months without the cream.
- Store leftover grilled cheese for up to 2 days and reheat in a skillet or air fryer for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 10 g
- Sodium: 890 mg
- Fat: 39 g
- Saturated Fat: 21 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 95 mg
