Tomato Soup with Herbed Aioli Grilled Cheese
Is there a more classic combination than tomato soup and grilled cheese sandwiches?
To me, it’s the ultimate comfort food combo!
My tomato soup recipe is pretty classic: in my book, the best tomato soup is the kind where nothing gets in the way of that tomato taste. I like my tomato soup rich, smooth, and full of tomato flavor with some simple herbs complimenting, but definitely not overpowering, the tomato.
Use a good quality tomato paste in this soup to really enhance the tomato flavor. Here is my favorite on Amazon [aff. link].
Besides the rich tomato flavor of this tomato paste, I absolutely love that it comes in a tube—no more wasting ¾ of a can of tomato paste, or wondering how you’ll store all that left over tomato paste without turning your storage container bright red!
Tubed tomato paste is amazing because you just use what you need, then store that handy tube in the fridge until next time. Whoever invented tubed tomato paste was seriously a genius.
After all the rich holiday food of last week, this tomato soup has been just what my family and I need. It’s delicious, hearty, and healthy. And of course, I love that it’s so easy to make!
Herbed Aioli Grilled Cheese
My favorite thing to pair with this tomato soup is my herbed aioli grilled cheese sandwiches.
You may remember this herbed aioli from my Brown Rice Veggie Burgers recipe. My herbed aioli is the perfect compliment to grilled cheese sandwiches as well! And these simple sandwiches are so incredibly good, you won’t believe that 3 ingredients–aioli, cheese, and bread–can create such a layered flavor profile.
Be sure to use freshly sliced or grated cheese. I usually grate cheese for grilled cheese sandwiches, but lately I’ve been using my cheese plane to make very thin slices for my grilled cheese sandwiches. And I can’t believe how quickly and evenly these thin cheese slices melt! If you are a grilled cheese fanatic like me, you must try using a cheese plane next time you make grilled cheese sandwiches.
I don’t think I’m ever going back! Here is my very favorite cheese plane on Amazon [aff. link]. It’s a classy and handy little tool to have in your kitchen. I use mine multiple times each week.
Enjoy my tomato soup and herbed aioli grilled cheese sandwiches for a quick, healthy, and delicious meal this week. It’s the perfect meal to ring in the New Year with!
PS: And if you’re looking for a good food processor–as you probably noticed, I use mine alot!–click here to view my favorite on Amazon [aff. link]. I use this food processor almost every day, and it’s still going strong after eight years!!
Tomato Soup with Herbed Aioli Grilled Cheese
For the onion:
- ½ red onion, chopped
- ½ tsp sea salt
- 1 clove garlic, minced
- 2 Tbsp olive oil plus 1 tsp
For the tomatoes:
- 28 oz can diced tomatoes
- ½ tsp sea salt
- ¼ tsp pepper
- ½ tsp Italian seasoning
- 2 Tbsp fresh parsley
- 2 cups vegetable broth
- ½ cup milk
- ¼ tsp sea salt
- 3 Tbsp brown sugar
- 2 tsp tomato paste
For the sandwiches
- Cheddar Cheese, freshly sliced (use vegan cheese to keeep these sandwiches vegan)
- 1 loaf good bread, sliced (used gluten free bread to make these sandwiches gluten free)
- Olive oil, for frying
For the herbed aioli
- ¼ cup Vegenaise or Mayonnaise
- 1 Tbsp + 1 tsp cilantro, minced
- 1/8 pepper
- 1/8 tsp garlic powder
- 1/8 tsp sea salt
- ¼ tsp lemon juice
Cook the onion
- Add the onion, salt, and 2 Tbsp olive oil to a large soup pot. Cook over medium heat for 3 minutes.
- Now add the garlic and the remaining 1 tsp olive oil. Turn the heat down to medium low, and cook for an additional 7 minutes. Turn the heat down to low if the pan gets dry.
Add the tomatoes and seasonings
- Add the diced tomatoes, ½ tsp sea salt, ¼ pepper, and ½ tsp Italian seasoning. Stir to combine.
- Turn the heat up to medium, and cook for five minutes. Now add the parsley, and continue cooking over medium heat until the pot comes to a boil, about 1-2 more minutes.
- Once boiling, let the soup boil for 3 minutes, stiring occasionally, then turn the heat down to low and simmer for an additional 10 minutes, until the tomatoes are soft.
Process the soup
- Take the soup off the heat, and very carefully pour it into your food processor. Depending on the size of your machine, you may need to do this step in batches.
- Now process the soup until smooth.
- Once smooth, return the soup to the soup pot.
Add the vegetable broth and milk
- Add the milk, vegetable broth, brown sugar, and tomato paste to the soup. Stir to combine, then cook the soup over medium heat until it comes to a boil.
- Let the soup boil for one minute, then turn off the heat and taste. Add more salt or pepper to preference, and serve! Or you can make some herbed aioli grilled cheese sandwiches to go with it!
Compile the grilled cheese
- Take a slice of bread, and spread the aioli on according to preference. Top the aioli with freshly sliced cheddar, also according to preference. Top with another slice of bread. (You could put more aioli on this second slice of bread if desired. I usually do!)
- Repeat with as many sandwiches as you wish to make.
Fry the sandwiches
- In a clean skillet, add a few Tbsp of olive oil, and turn the heat on to medium. Let the oil get hot, about 1 minute.
- Now add the sandwiches, however many your skillet will allow. Don’t overcrowd the pan!
- Fry the sandwiches for 3-5 minutes, until the side facing the pan has turned golden brown.
Flip the sandwiches
- Now flip the sandwiches over with your spatula, and fry this side until it also turns golden brown, about another 3-5 minutes.
- Remove the sandwiches from the pan, and place on a plate lined with a paper towel to remove excess oil.
- Repeat this process with as many sandwiches are you are making.
Serve and enjoy!
- Serve these herbed aioli grilled cheese sandwiches with my tomato soup for a comforting meal any day of the week!
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A good cheese plane will literally enhance the flavor of all cheeses. There is something about thin slices that just brings the flavor out! Click to view my favorite cheese plane!
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