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Hey there! It’s Melissa from The Sweet Escape back again with a drool-worthy recipe for you. Is there ever a bad time for a grilled cheese sandwich? Not in my books! Add a side of creamy tomato soup and you’ve got a classic comfort food combo. But if you want to take things up a notch, this roasted garlic and caramelized onion grilled cheese is the way to go. I’m talking buttery sourdough bread, gooey Gruyère cheese, sweet caramelized onions, and soft, roasted garlic that’s packed with flavor.
What makes this version extra special is the time spent preparing a few simple ingredients. Roasting the garlic brings out its natural sweetness, while slowly cooking the onions gives them that rich, golden caramelized flavor. It takes a little extra time, but you can make the creamy tomato soup ahead of time to keep things manageable. Pour yourself a glass of Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon while you cook, then settle in with a warm bowl of soup and a seriously good grilled cheese sandwich. Trust me, you might want to make extras!
What Makes This Grilled Cheese and Tomato Soup So Good?
For me, the secret to a really good grilled cheese is all in the details. Sure, melted cheese and buttery bread are a great start, but adding roasted garlic and caramelized onions takes this sandwich to a whole new level. The garlic turns soft and sweet in the oven, while the onions develop a rich, savory flavor when cooked slowly. Pair those with nutty Gruyère cheese and tangy sourdough, and you've got a sandwich that's anything but ordinary.
And let's not forget the creamy tomato soup! I love how its smooth texture and bright tomato flavor balance the richness of the grilled cheese. A little garlic, a pinch of red pepper flakes, and a splash of cream give the soup plenty of flavor without making it complicated. You can even prepare it ahead of time, which leaves you free to focus on getting those sandwiches golden and perfectly melty when it's time to eat.
Key Ingredients for the Tomato Soup and Grilled Cheese
The ingredients for this recipe are pretty simple, but each one brings something important to the table. I like using a good sourdough loaf for the sandwiches because it gets beautifully golden in the pan and holds up well to all that melted cheese and roasted garlic. Here's a closer look at what you'll need.
For the Creamy Tomato Soup
- Tomatoes: Canned diced tomatoes make a convenient base for a rich, homemade tomato soup.
- Onion and garlic: These build a savory foundation and give the soup plenty of flavor as they cook.
- Heavy cream: Adds a smooth, velvety texture and balances the acidity of the tomatoes.
- Red pepper flakes: Bring a little warmth without making the soup too spicy.
- Brown sugar: Helps balance the natural acidity of the tomatoes.
- Vegetable or chicken broth: Loosens the soup to your preferred consistency while adding depth.
- Bay leaf: Infuses the soup with a subtle herbal flavor as it simmers.
For the Roasted Garlic & Caramelized Onion Grilled Cheese
- Sourdough bread: Its tangy flavor and sturdy texture make it a great choice for a grilled cheese sandwich.
- Gruyère cheese: Melts beautifully and adds a nutty, savory flavor that pairs well with the sweet onions.
- Whole garlic: Roasting an entire head transforms the cloves into a soft, sweet spread for the bread.
- Onions: Slowly cooking them brings out their natural sweetness and creates those rich, golden caramelized edges.
- Olive oil and butter: Olive oil helps roast the garlic and cook the onions, while butter gives the bread its crisp, golden crust.
- Bacon (optional): Crispy bacon pieces add a smoky, salty crunch to the tomato soup.
A little patience goes a long way here, especially when it comes to roasting the garlic and caramelizing the onions. Both can be prepared while you work on other parts of the meal, and the extra flavor is well worth the wait.
How to Make the Creamy Tomato Soup and Grilled Cheese
This recipe has a few moving parts, but don't let that scare you off! I like to get the garlic roasting and the onions cooking first, then turn my attention to the tomato soup while everything works its magic. Once those pieces are ready, all that's left is assembling the sandwiches and getting that cheese perfectly melted.
1. Make the Creamy Tomato Soup
Start by cooking the onion and garlic in olive oil with the red pepper flakes and bay leaf. Once the onion softens, add the tomatoes, cream, and brown sugar, then let everything simmer until the flavors come together. Stir in the broth, remove the bay leaf, and blend until smooth. I love making the soup ahead of time, which makes pulling the whole meal together much easier.
2. Roast the Garlic
Roasting garlic is one of those simple steps that makes a big difference. Slice off the top of the garlic head, drizzle the exposed cloves with olive oil, and wrap it in foil before placing it in the oven. Once the cloves are soft and golden, they'll squeeze right out of their skins. Spread the roasted garlic over the inside of the bread for a sweet, savory layer of flavor.
3. Slowly Caramelize the Onions
While the garlic roasts, slice the onions and cook them in a pan over medium heat. This step takes patience, but it's worth it. Let the onions soften and gradually turn golden brown, stirring occasionally so they cook evenly without burning. Their sweetness is the perfect contrast to the nutty Gruyère cheese.
4. Assemble and Grill the Sandwiches
Spread the roasted garlic on the bread, then layer on the cheese and caramelized onions. Butter the outside of each slice before grilling the sandwiches until the bread is golden and crisp and the cheese has melted. Keep the heat under control so the bread doesn't brown too quickly before the cheese has a chance to melt.
5. Serve with Creamy Tomato Soup
Pour the warm tomato soup into bowls and finish with a small swirl of cream or crispy bacon pieces, if you like. Slice the grilled cheese and serve it alongside the soup while everything is hot. And don't forget the Cabernet Sauvignon! It's a lovely companion to this richer take on a classic comfort food favorite.
For exact ingredient quantities, oven temperature, and cooking times, follow the recipe card below.
Grilled Cheese with Creamy Tomato Soup Recipe
Recipe Type:
Entree
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Servings:
4
Ingredients
For the Creamy Tomato Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes
- 1 bay leaf
- 2 (28-ounce) cans diced tomatoes
- ½ cup heavy cream, plus more for garnish if desired
- 1 tablespoon brown sugar
- ¾ cup low-sodium vegetable or chicken broth
- Salt and freshly ground black pepper, to taste
- 2 slices cooked bacon, crumbled, optional
For the Grilled Cheese:
- 1 large head garlic
- 1 tablespoon olive oil, plus more as needed
- 2 medium onions, thinly sliced
- 8 slices sourdough bread
- 8 ounces Gruyère cheese, sliced or grated
- 4 tablespoons butter, softened
Instructions
Make the Creamy Tomato Soup:
- Heat the olive oil in a pot over medium heat. Add the diced onion, minced garlic, red pepper flakes, and bay leaf. Cook, stirring frequently, until the onion softens, about 3 to 5 minutes.
- Stir in the diced tomatoes, heavy cream, and brown sugar. Bring the mixture to a boil, then reduce the heat and simmer until slightly thickened, about 8 to 10 minutes.
- Remove the bay leaf and stir in the broth. Heat through, then season with salt and pepper to taste.
- Blend the soup with an immersion blender until smooth, or carefully transfer it to a blender in batches. Keep warm until ready to serve.
Roast the Garlic:
- Preheat the oven to 400°F.
- Slice the top off the garlic head to expose the cloves. Place it on a piece of foil, drizzle the exposed cloves with olive oil, and wrap loosely.
- Roast for about 40 to 45 minutes, or until the cloves are soft and golden. Allow to cool slightly, then squeeze the roasted garlic from its skins.
Caramelize the Onions:
- Heat the remaining olive oil in a skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply golden and caramelized, about 25 to 35 minutes.
- Reduce the heat if the onions begin browning too quickly. Set aside when finished.
Assemble and Grill the Sandwiches:
- Spread the roasted garlic over one side of each slice of sourdough bread.
- Divide the Gruyère and caramelized onions among four slices of bread, then top with the remaining slices to assemble the sandwiches.
- Butter the outsides of the bread.
- Heat a skillet or griddle over medium to medium-low heat. Cook the sandwiches in batches if needed, turning once, until both sides are golden brown and the cheese is fully melted, about 3 to 5 minutes per side.
What Wine Pairs Best with Grilled Cheese and Tomato Soup?
If there's one thing that can make this comfort food combo even better, it's a good glass of wine! In the original recipe, I paired this roasted garlic and caramelized onion grilled cheese with Kendall-Jackson Vintner's Reserve Cabernet Sauvignon, and it's a great match for all those rich, savory flavors.
The Cabernet Sauvignon's dark fruit flavors and bold character stand up to the nutty Gruyère, sweet caramelized onions, and roasted garlic. Its structure also works nicely with the buttery, golden bread, making each bite feel even more satisfying. And when you alternate between the sandwich and a spoonful of creamy tomato soup, the wine brings another layer of flavor to the meal.
Prefer white wine? Kendall-Jackson Vintner's Reserve Chardonnay is another option worth trying. Its ripe fruit flavors and creamy texture complement the melted cheese and roasted garlic, while its freshness balances the richness of the sandwich.
FAQs
Can I make the creamy tomato soup ahead of time?
Absolutely! That's one of my favorite ways to make this meal easier. Prepare the soup a day or two ahead, let it cool, and store it in an airtight container in the refrigerator. When you're ready to eat, reheat it gently on the stovetop, stirring occasionally. Save the grilled cheese sandwiches for just before serving so the bread stays crisp and the cheese melts perfectly.
What is the best cheese for roasted garlic and caramelized onion grilled cheese?
Gruyère is a great choice because it melts beautifully and has a nutty, savory flavor that pairs well with sweet caramelized onions and roasted garlic. If you can't find Gruyère, try sharp white cheddar, fontina, or a combination of cheeses. Choose one that melts well for that gooey center every grilled cheese needs.
How do you caramelize onions without burning them?
The trick is to cook the onions slowly over medium to medium-low heat, stirring occasionally. They need time to soften, release their moisture, and develop their natural sweetness. If they start browning too quickly, lower the heat and add a small splash of water to loosen any browned bits from the pan.
Can I use fresh tomatoes instead of canned tomatoes for the soup?
Yes, fresh tomatoes can work well, especially when they're ripe and flavorful. You'll need enough chopped tomatoes to replace the canned tomatoes, and the soup may need extra simmering time to soften the tomatoes and develop a rich flavor. Canned tomatoes are convenient year-round and make it easier to get consistent results.
How do I keep grilled cheese sandwiches crispy?
Start with sturdy bread, such as sourdough, and spread butter evenly over the outside of each slice. Cook the sandwiches over medium-low to medium heat rather than rushing them over high heat. This gives the cheese enough time to melt before the bread becomes too dark. Serve the sandwiches right away for the best crisp texture.
Can I store leftover grilled cheese and tomato soup?
Yes, but store them separately. Refrigerate leftover soup in an airtight container and use it within three to four days. Grilled cheese sandwiches are best eaten fresh, but leftovers can be refrigerated for up to three to four days. Reheat them in a skillet or toaster oven to bring back some of the crispness. The microwave works for convenience, though the bread will be softer.
