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Feb 17, 2017
Grown-up grilled cheese and tomato soup
Tiffany Heater  Account Manager | Burpee

Who doesn’t love a hot bowl of soup on a winter’s day? Here is a grown-up twist on the classic grilled cheese and tomato soup combo to warm your bones! We added a few veggies and swapped the heavy cream for yogurt for a lighter take on this comfort food classic. The recipe below feeds two and can be doubled to feed a larger family.


2 Pints of Tomatoes (that you canned last summer) 
¼ cup Plain Yogurt
Sliced Bread
Salt & Pepper for seasoning
Olive Oil
See below for veggie & cheese combo ideas!

Make the Soup: Heat two pints of tomatoes on the stove for about 20 minutes or until they cook down. Let this cool a bit while you start prepping the ingredients for the grilled cheese (slice the cheese or veggies, saute any veggies that need it). It is easier to work with if it’s not boiling. Blend your tomato mix in the food processor or with an immersion blender until smooth. Return it to the stove and stir in the yogurt and turn the heat back on low while you cook up your grilled cheeses.
Make the Grilled Cheese: Lightly grease a frying pan with olive oil and start building your grilled cheese right there in the pan. Add the cheese and veggies and heat until the cheese melts enough to hold it together but not too much so that it melts off the sandwich. Don’t forget to flip and toast both sides of the sandwich!
Tips: If you are making a lot of sandwiches, keep them warm on a tray in the oven on its lowest setting. Heat up the soup again right as you are making the last grilled cheese and serve warm.

Here were the veggie and cheese combos we tried. Got a new recipe for us? Let us know in the comments below or send us a message!

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