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Gouda Grilled Cheese and Basil-Tomato Soup

Name: Grilled Cheese and Tomato Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 slices Ciabatta Bread; 4 slices Gouda Cheese; 1 tbsp butter (salted ); 4 tomatoes (cut into half); 5 basil leaves; 30 ml heavy cream; 15 ml olive oil (extra virgin); salt and pepper

PublishedMay 6, 2024February 13, 2025 UpdatedFebruary 13, 2025

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Grilled Cheese and Tomato Soup features freshly grated tomatoes, basil, cream, and olive oil for a simple yet flavorful dish. Perfect for dipping a golden, gooey Gouda grilled cheese!

Grilled Cheese and Tomato Soup is the ultimate lunch combo! This easy-to-make tomato soup with basil, also served as a dip to this perfectly toasted grilled cheese, isn’t simply a favourite for the family’s little ones but the grown-ups, too! Crafted from scratch in under 15 minutes, with no cans in sight, this tomato soup uses a Spanish technique to extract the tomato’s essence: the fine cheese grater. Served with a gooey gouda grilled cheese, it’s simply irresistible.

Tomato Soup Express

The soup doesn’t contain any onions or garlic, just a touch of basil, which will make this soup ultra fresh! Plus, this technique works great with any tomato, so go ahead and use these ripe tomatoes on the counter!

For this tomato soup, I’ve added olive oil, cream, and basil at the end to keep all the flavours intact, especially basil. The cream mainly softens the tomatoes’ acidity; once you put it in, it’s essential to stop the heat or prevent it from boiling.

The Technique

This technique, inspired by Spain, is used in every bocadillo (sandwich) to add a layer of fresh tomato purée and olive oil. By extracting the juice and pulp while discarding the skin— which can be bitter and harsh— you get the freshest, most vibrant tomato soup that tastes like summer.

The Grilled Cheese

I chose ultra-moist and fluffy ciabatta bread for this grilled cheese paired with young Gouda for a rich, melty bite. While some swear by mayo, my French roots make butter the only choice! I simply butter both sides, place it in a non-stick pan, and let it sizzle. To ensure that gooey, stringy cheese pull, I cover the pan with a lid—melting the cheese to perfection while achieving that irresistible golden crust!

Grilled Cheese dipped into the Tomato Soup

Variations

Of course, if you are looking for an ultra-fast version, you can always use canned tomatoes.
Instead of Gouda, any young cheese could work for the type of cheese, like cheddar, Fontina, Havarti, Mozzarella, etc.
The bread could be simple white bread or sourdough bread, although I wouldn’t recommend strong-tasting bread like Rye simply because the cheese taste will be overpowered. But if you like integral breads, you can always choose a slightly aged cheese like gruyere or aged cheddar to pair it with.

Storage

If you have tomato soup leftovers, store it in an airtight container in the refrigerator for 3-4 days.

Other Yummy Sandwiches

Mini Chicken Banh Mi Sandwich
The Best Guedille au Poulet (Chicken Salad Sandwich)
Avocado Club Sandwich (The FoodOlic Recipes)

Grilled Cheese Dipped in Basil Tomato Soup

5 from 13 votes

Grilled Cheese and Tomato Soup

By: Marie Breton

Course Lunch, Sandwich, Soup

Cuisine American

Servings people

Prep Time 5

Cook Time 10

Total Time 15

Grilled Cheese and Tomato Soup with fresh basil and olive oil is the perfect combo to use your leftover ripe tomatoes. An ultra fast and simple lunch recipe that is conforting and irresistably cheezy.

Ingredients

Grilled Cheese

2 slices Ciabatta Bread
4 slices Gouda Cheese
1 tbsp butter salted

The Tomato Soup

4 tomatoes cut into half
5 basil leaves
30 ml heavy cream
15 ml olive oil extra virgin
salt and pepper

Instructions

In a saucepan, grate the inside of each tomato with a fine cheese grater until only the fine skin is left.
Bring the tomato juice and pulp to a gentle boil for 3-4 minutes.
Stop the fire, add the basil, cream, olive oil, salt and pepper and blend with the immersion blender until smooth and reserve.
Prepare the grilled cheese, adding the cheese inside and butter on the outside of the sandwich.
Add the sandwich to a non-stick pan at medium-low heat and cover. Let it cook until golden, about 2-3 minutes on each side.

Video

Notes

For the grilled cheese: any white bread, sourdough, or ciabatta would do.

For the cheese: gouda, fontina, cheddar, mozzarella, havarti, etc.

Nutrition

Keywords: basilic, dip, easy lunch, gouda, grilled cheese, olive oil, pan fried, Sandwich, tomato soup, vegetarian

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Marie Breton

Marie is a professionally trained cook and the creator of Little Nomads Recipes, sharing easy, family-friendly meals inspired by her expat life and love of traveling through food with your family. A French Canadian mom of two living in Spain with her German husband, Marie blends her culinary expertise with international flair to create globally inspired comfort food that even picky eaters love. From her multicultural kitchen to yours, she makes exploring the world's flavours simple, delicious, and achievable for busy families.