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Cozy Late Night Grilled Cheese Recipe with Easy Tomato Soup Dip Bowl

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A simple, comforting grilled cheese sandwich paired with a tangy tomato soup dip bowl, perfect for late night snacking or light dinners. This easy recipe combines crispy buttery bread, melty cheese, and savory tomato soup for a cozy, soul-soothing meal.

Ingredients

Scale
  • Thick slices of white or sourdough bread (preferably sourdough)
  • 1 cup (100g) shredded sharp cheddar cheese
  • 1 cup (100g) shredded mozzarella cheese
  • Unsalted butter, softened for spreading
  • For the tomato soup:
  • 1 can (14 oz / 400g) crushed tomatoes (San Marzano recommended)
  • 1 cup (240 ml) vegetable or chicken broth
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon sugar
  • Optional add-ins for soup: fresh basil leaves for garnish, splash of cream or coconut milk

Instructions

  1. Make the Tomato Soup: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Pour in the crushed tomatoes and broth, then stir in the smoked paprika, sugar, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
  4. If you prefer a smooth texture, carefully transfer to a blender and puree, then return to the pot.
  5. Keep the soup warm on very low heat while you prepare the grilled cheese.
  6. Prepare the Grilled Cheese Sandwich: Butter one side of each bread slice generously with softened unsalted butter.
  7. On the unbuttered side of one slice, layer the shredded sharp cheddar and mozzarella evenly.
  8. Place the other slice of bread on top, buttered side facing out.
  9. Heat your skillet over medium-low heat.
  10. Place the sandwich in the skillet and cook for 3-4 minutes until the bread is golden brown and crispy.
  11. Carefully flip the sandwich with a spatula and cook the other side for another 3-4 minutes.
  12. If the cheese isn’t fully melted yet, lower the heat and cover loosely with a lid for a minute or two.
  13. Remove the sandwich and let it rest for a minute before slicing diagonally.
  14. Serve: Ladle the warm tomato soup into small bowls or ramekins for dipping. Arrange the grilled cheese slices alongside.

Notes

Cook on medium-low heat to avoid burning the bread while ensuring cheese melts properly. Use a blend of sharp cheddar and mozzarella for flavor and stretchiness. Adding smoked paprika to the soup adds subtle warmth. For extra crispiness, add a small pat of butter to the pan before grilling each side. The soup can be made ahead and reheated gently. Leftover grilled cheese reheats best in a toaster oven or skillet to maintain crispiness.

Nutrition

Keywords: grilled cheese, tomato soup, late night snack, comfort food, easy recipe, quick dinner, cheesy sandwich, dip bowl

Find it online: https://eliplate.com/cozy-late-night-grilled-cheese-recipe-with-easy-tomato-soup-dip-bowl/