Let’s talk comfort. Not the sweatpants and couch kind, though you’ll want those too. I mean real-deal, soul-wrapping comfort food. Tomato soup and grilled cheese. The duo you never outgrow. Today, we’re making both from scratch—no cans, no shortcuts, no regrets.

Tomato Soup: Rich, Roasty, and Real

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, smashed
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 (28 oz) can whole peeled San Marzano tomatoes (or 2 lbs ripe fresh tomatoes, peeled)
  • 2 cups low-sodium chicken broth (or veggie broth)
  • 1/2 teaspoon salt, plus more to taste
  • Fresh cracked pepper
  • 1/4 cup heavy cream or 1 tablespoon butter (optional, but come on)

Steps:

  1. Sweat your aromatics. In a large pot over medium heat, heat the olive oil. Add chopped onion and a pinch of salt. Cook 5–7 minutes until soft, not browned. Add the garlic. Let it get cozy for 30 seconds.
  2. Build depth. Stir in the tomato paste and sugar. This wakes up the tomato flavor and adds just a hint of sweetness to balance the acidity. Cook for about 2 minutes until the paste darkens slightly.
  3. Add the tomatoes. Pour in the canned tomatoes with their juices (or your peeled fresh ones). Crush them gently with a spoon. Add the broth. Bring to a simmer and let it bubble gently, uncovered, for 25–30 minutes.
  4. Blend it smooth. Use an immersion blender right in the pot (or carefully transfer to a blender in batches). Taste. Season with salt and pepper. Want a creamy version? Stir in the cream or butter. You earned it.

Grilled Cheese: Crispy, Gooey, Legendary

Ingredients:

  • 4 slices sourdough or country bread
  • 4 slices sharp cheddar (or mix of Gruyère and mozzarella)
  • 2 tablespoons mayonnaise or softened butter
  • Pinch of garlic powder or a swipe of Dijon mustard (optional)

Steps:

  1. Choose your fat. Mayo? Yes. It browns better, doesn’t burn as fast, and adds a tangy flavor. Butter? Also great. Do what feels right. Spread a thin layer on the outside of each bread slice.
  2. Stack smart. On the unbuttered side, layer the cheese. I like cheddar for that sharp tang and meltiness. Add a little Dijon or garlic powder if you’re feeling fancy. Top with the other slice, buttered side out.
  3. Pan-grill to perfection. Heat a skillet over medium-low heat. Place your sandwich down and don’t rush it. Press gently with a spatula. After 3–4 minutes, flip once the bottom is golden. Go another 3–4 minutes. The cheese should be melted, the crust crisp and deeply golden.
  4. Rest, then slice. Let the sandwich sit a minute before slicing—it helps the cheese settle into that perfect gooey state. Then cut it diagonally. You know the rule.

Serve it Up

Ladle that rich soup into bowls. Maybe swirl in a little cream, drop a few croutons, or go minimalist. Plate your grilled cheese beside it or slice it into dunkable strips. Either way, you’ve just turned a childhood favorite into a grown-up classic.

Chef Ed’s Notes:

  • Soup too acidic? A pinch of baking soda neutralizes the acid.
  • Want to roast your tomatoes? Halve fresh tomatoes, toss with oil and salt, roast at 400°F for 40 mins, then blend into the soup. Deeper flavor, next-level stuff.
  • Add-ins? Basil, red pepper flakes, or a parmesan rind during simmering work wonders.
  • Cheese upgrades: Try fontina, havarti, or add a slice of tomato for grilled cheese 2.0.

 

 

Chef Ed’s Classic Tomato Soup & Grilled Cheese

 

Chef Ed’s Classic Tomato Soup & Grilled Cheese