Grilled Cheese Sandwich & Tomato Soup (I can’t believe this trick worked) | Weeknighting


Grilled cheese and tomato soup is one of the most delicious and easy-to-make food combos out there. Upgrade your kitchen with Misen’s amazing cookware and knives! Go to and use promo code BrianLagerstrom for 20% off your first order. ☕Enjoy this content and want to show support? Consider buying me a “coffee” here: 📸INSTAGRAM: 🔪MY GEAR: APRON: BOOS BLOCK CUTTING BOARD: BREAD KNIFE: VITAMIX BLENDER: FINE MESH STRAINER: KUHN RIKON PEELER: MISEN 10″ NONSTICK: —— RECIPE —– TOMATO SOUP ▪2 28oz cans whole peeled tomato ▪1 medium red onion, chopped ▪30-40g or 8 cloves sliced ​​garlic ▪50-60g or 4Tbsp (a very long squeeze) olive oil ▪15g or 2 1/ 2tsp salt ▪15g or 3 2/3tsp sugar ▪750g/mL or 3c chicken stock (+ additional 75g or so to thin soup if needed) ▪40g or 3Tbsp tomato paste ▪1 chipotle chili in adobo (optional) ▪Grated parm ▪Chives , minced ▪Additional olive oil (for garnish) ▪Pepper Preheat oven to 450F/232C Add canned tomatoes, onion, garlic, olive oil, salt, sugar, chicken stock, tomato paste, and chili in adobo to large baking dish or dutch oven Stir ingredients to combine and roast in the oven for 1 hour, stirring halfway through.After 60-75 minutes of roasting, remove from the oven, carefully ladle half of the “soup” into a blender, and blend on high until smooth (obviously this stuff will be hot so use caution). Transfer to a fine mesh strainer over a sauce pot and force soup through to create a silky texture. Repeat with the second half of the unblended soup. If needed, add additional chicken stock to thin to desired consistency. Season to taste with salt. Hold soup over low heat to keep warm while you make the grilled cheese sandos. Garnish with chives, olive oil, parm, and black pepper. GRILLED CHEESE ▪125g or 1 stick butter ▪75g or 1/4c + 1 heaping Tbsp mayo ▪15g or 1Tbsp dijon ▪Basic hearty white bread (recipe here: BLT video: @ocBM) ▪Cheeses: american, gruyere, provolone Add butter, mayo, and dijon to food processor. Process until smooth. Set aside. Preheat nonstick pan over medium low heat. Liberally spread butter/mayo/mustard mixture over one side of two slices of bread. Flip to non buttered side and layer down cheeses – slice american, slices gruyere, slice provolone, and another slice of american. Place in skillet, pressing down with spatula for about 30 seconds. Cook for additional 90 seconds or until one side reaches desired amount of brown. Flip to the second side and toast for an additional two minutes or until two sides are golden brown and cheeses are melty. #grilledcheese #tomatosoup #cheesepull || MUSIC || –––––––––––––––––––––––––– –––––––––––––––––––––––––––––––––––––––––– –––––––––––– **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links, I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! .





  1. This is a really great method for tomato soup, I'm curious what your thoughts would be about using this method to do a similar soup with roasted red peppers blended in, because I'm rather partial to red pepper and tomato soup with my grilled cheese but have been avoiding the hassle of stovetop lately.

  2. Science supports using processed or American cheese! The sodium citrate content helps the other cheeses emulsify too to get that greater-than-the-sum-of-its-parts grilled cheese! Been loving your videos since I saw your 1 dough 3 loaves video ,and spent our most recent full lockdown here in New Zealand mastering consistent good breadmaking. Looking forward to trying the tomato soup recipe, and your spread for the bread is genius.

  3. Love the soup!
    Love the cheese sandwich! I need to make both, but…
    Hmmm, is this the housewife in me…I’d take what is left in the sieve and I would put that back in the vitamix again and blend it for a looong time. And I would put that with the rest of the soup for sure.

    Waste not, want not 😉

  4. A waiter at a semi-famous fondu place on Chicago's north side let me and my wife in on the secret to their cheese fondu. It's a mix of gruyere and a processed cheese. He didn't specify, but strongly hinted that it is American cheese's maybe-not-really-food cousin that starts with a 'V' because it melts so well. So, I think your recipe is spot on.

  5. hey, that looks like a tomato soup that my Gluten Free other half can eat, and have it be delicious! We make roasted vegetable that are the boss for spaghettis, and this looks very similar, just not as thick. I'll book mark this one and give it a go, thanks for the great idea! Oh, Misen pans are the best, i have some of their carbon steel, and they are rock solid.