The Most Gooey Delicious Grilled Cheese Sandwich with Creamy Tomato Soup
Who doesn’t love tomato soup with a grilled cheese sandwich…it is the ultimate comfort food! However, even the ultimate comfort food can be improved upon and that’s just what I’ve done here!
I can’t think of many things that wouldn’t be better with the addition of coconut milk and bacon…how about you?
This perfect grilled cheese sandwich is coated on the outside with mayonnaise before grilling (trust me on this one) and filled with gourmet, delicious Fontina and Gouda cheeses. These two cheese are perfect melting cheese and go so well together! I’ve added crispy bacon slices and red pepper jelly for the ultimate spicy, sweet, savory flavor! I promise you’ll love this!
The tomato soup gets it’s rich and delicious flavor onion, red pepper and garlic all roasted together with olive oil and then pureed with a generous splash of coconut milk in a high powered blender. Topped with a little more coconut milk and a sprinkle of my favorite Honey Aleppo Pepper…it’s one of the most flavorful soups I’ve ever made. Be sure to dip that delicious, crispy, gooey sandwich in the soup for the ultimate flavor party! Scroll down for the recipe!
Creamy Tomato Soup with Grilled Bacon-Cheese Sandwich
Ingredients
- For the tomato soup:
- 4 cups cherry tomatoes
- 2 garlic heads
- 2 medium onions
- 1/2 cup basil
- 2 small red peppers
- 2 teaspoon chili flakes
- 1 15-ounce can coconut milk
- 1/2 cup Parmesan cheese
- Sea salt and freshly ground pepper
- Olive oil
- For the sandwich:
- 4 thick slices sourdough bread
- Grated gouda cheese
- Grated Fontina cheese
- 4 - 6 slices cooked bacon
- Red pepper jelly
- Butter
- 1/4 cup mayonnaise
Instructions
- Make the soup:
- In a baking large baking dish, place cherry tomatoes, garlic heads, onion, red pepper, salt, freshly ground pepper, and chili flakes. Drizzle generously with olive oil, making sure to coat vegetables without drowning. Bake at 400 degrees for 45 - 50 minutes or until vegetables are softened.
- Transfer the veggies into a high powered blender (squeeze garlic cloves out of skin), add the can of coconut milk and basil. Blend until smooth.
- Transfer the mixture into a large saucepan and If the mixture is too thick, add 1/2 cup of water. Cook for a few minutes to warm the mixture again and then add the Parmesan.
- Lower the heat and cook the soup for about 10 minutes, stirring often.
- To Make the Sandwich:
- Heat a griddle or large cast iron skillet. Using a butter knife, spread the mayonnaise over one side of the bread slices. Place a teaspoon of butter (a slice) on the hot skillet and place one piece of the bread, mayonnaise side down. Top with 1/2 cup of each grated cheese, 2 - 3 slices of bacon, and 3 blobs of hot pepper jelly. Top with another slice of bread, mayonnaise side up.
- Grill until the bottom slice is golden brown and the cheese is melted. Place another piece of butter and carefully turn the sandwich over. Cook until toasty, gooey and brown.
- Serve the sandwiches warm with the tomato soup and enjoy!
If you’re making more than two sandwiches, it’s so easy to grill them on a countertop griddle! We’ve had this one for years and use it for everything from pancakes to grilled cheese…anything you would put in a skillet works on the griddle!
I don’t remember where I heard that putting mayonnaise on the outside of a grilled cheese sandwich is a good idea, but the flavor, combined with butter is simply divine! Even if you’re just using American cheese for your sandwich, it definitely elevates the flavor!
Don’t leave out the red pepper jelly! I used Stonewall Kitchen Spicy Chili Bacon Jam, but use any brand you like…it really adds to the flavor!
I made extra soup and can’t wait to grill up another sandwich and have leftover soup for lunch!
As always, thank you so much for reading! Leave a comment and tell me your idea of comfort food…I would love to know!