Pin it This creamy tomato soup and pickle grilled cheese skewers combo is comfort food at its finest and just a bit playful too. The soup is rich and velvety while the grilled cheese picks up surprising tang and crunch from dill pickles. I make this on rainy weekends and it disappears quickly my family loves swirling the skewers right through the hot soup.
My first batch was rushed for a last minute family lunch and it turned out to be requested ever since those pickles just bring back childhood grilled cheese memories in the best way.
Ingredients
- Canned whole tomatoes: for deep savory tomato flavor check for rich color and a bit of sweetness on the label
- Yellow onion and garlic: these aromatics give the soup its soul fresh firm onions and plump garlic are ideal
- Olive oil: adds silkiness and rounds out acidity use extra virgin for best taste
- Vegetable or chicken broth: allows control over saltiness I prefer low sodium options
- Sugar: just a pinch will balance out tart tomatoes taste your tomatoes first to judge how much
- Bread: sturdy slices stand up better for skewering look for bakery style white or sourdough
- Sharp cheddar cheese: melts perfectly and has tangy zip opt for blocks you grate yourself
- Dill pickles: provide crunch and a punch of flavor choose firm crisp pickles with lots of seeds
- Butter: ensures that signature golden grilled cheese crust unsalted lets you control seasoning
Instructions
- Sauté the Aromatics:
- Finely dice yellow onion and mince garlic. Warm olive oil in a heavy-bottomed pot over medium-low heat. Add onion and gently cook for ten minutes stirring often until it is meltingly soft and golden at the edges. Add garlic and stir for another full minute just until fragrant.
- Add Tomatoes and Simmer:
- Pour in canned tomatoes with their juices using your hand to lightly crush them as you add. Add broth and a big pinch of sugar. Stir together scraping up any browned bits from the pot bottom. Bring the mixture to a gentle boil then lower the heat. Simmer uncovered for twenty minutes stirring occasionally so the bottom does not scorch.
- Blend Until Creamy:
- Either use an immersion blender directly in the pot until the soup is completely smooth or carefully ladle the mixture into a blender in batches. Puree thoroughly then return to the pot to rewarm. Taste and add extra sugar salt or a splash more broth if needed.
- Make Grilled Cheese Skewers:
- Butter one side of each bread slice generously. Inside each sandwich lay slices of sharp cheddar and a handful of diced dill pickles. Close and press gently. Heat a large skillet over medium. Grill sandwiches buttered side down until crisp and golden on each side and cheese has fully melted. Let cool on a board for five minutes.
- Assemble the Skewers:
- Slice each sandwich into small cubes or fingers once cool enough to handle. Thread pieces onto short wooden skewers alternating with extra pickle slices if you like.
Pin it My favorite part is the contrast of hot velvety soup and cool tangy pickles. The first time my kids dipped grilled cheese cubes in soup they declared it the best soup night ever and it has become a monthly tradition.
Storage Tips
Store leftover soup in an airtight container in the fridge for up to four days. Reheat gently on the stove over low so it stays creamy. Grilled cheese skewers are best served fresh but you can wrap and refrigerate them overnight then gently rewarm in the oven at 300 degrees to recapture their crunch.
Ingredient Substitutions
Try Monterey Jack or Havarti cheese if cheddar is unavailable. Whole wheat or rye bread lends a hearty twist. For a vegan version use olive oil for grilling and non-dairy cheese picks that melt well. Coconut milk stirred into the soup gives even more creaminess without dairy.
Serving Suggestions
Serve soup with a swirl of pesto or a spoonful of Greek yogurt. Add a quick salad of crisp cucumbers and cherry tomatoes or a simple green salad tossed with lemon vinaigrette to brighten things up. If you love spice add a pinch of chili flakes into the soup for gentle heat.
Cultural and Seasonal Notes
This duo is a modern riff on classic lunchroom tomato soup and grilled cheese a staple in American homes for generations. Late summer garden tomatoes can be used when in season roast them first to deepen the flavor. In winter canned tomatoes are a reliable stand in because their flavor concentrates over time.
Pin it This recipe always brings a smile whether for a busy weeknight or a cozy weekend at home dip those skewers in and savor every bite.
Recipe FAQs
- → How can I make the tomato soup extra creamy?
Stir in heavy cream or a dollop of sour cream after simmering the soup for added richness and smooth texture.
- → What bread works best for the grilled cheese skewers?
Sourdough or white sandwich bread crisps well and holds together when skewered, enhancing the cheesy inside.
- → Can I use fresh or canned tomatoes?
Both work well. Fresh tomatoes provide a bright flavor, while quality canned tomatoes offer convenience and depth.
- → What kind of cheese pairs well with pickles?
Sharp cheddar or Swiss cheese melts nicely and complements the tang of pickles in each skewer.
- → How do I keep the skewers from getting soggy?
Let the grilled cheese cool slightly before skewering and serve immediately for the best texture and crunch.