Food & Cooking Cooking How-Tos & Techniques Grilled Cheese and Tomato Soup: How to Get This Classic Combo Just Right It is possible to improve upon grilled cheese and tomato soup, with our tricks. By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Published on September 13, 2018 Share Tweet Pin Email Photo: Sidney Bensimon Who knew tomato soup and grilled cheese could get better? This dynamic duo is our fall go-to. Crisp, golden bread; melted cheese; and a velvety tomato-basil side-talk about a great meal. To make this classic really sing, the secret formula is a good spread of butter and mayo, cheddar and American inside, low heat, and our transcendent soup recipe. The cream-free soup gets its richness from a butter-and-flour roux. Serve it with basil leaves, freshly ground pepper, and a swirl of olive oil. Get the Grilled Cheese Recipe Get the Creamy Tomato Soup Recipe 3 Steps to Grilled Cheese Greatness Sidney Bensimon 1. PUT THE SPREAD ON BREAD To make 4 servings, arrange 8 slices of sourdough sandwich bread in a single layer on a clean work surface. Stir together 3 tablespoons each room-temperature unsalted butter (for flavor) and mayonnaise (for crunch). Spread mixture evenly onto one side of every slice. Sidney Bensimon 2. ADD THE CHEESES Heat a large skillet, preferably cast iron, over medium. Meanwhile, shred cheddar; flip over bread on work surface (so it's plain-side up). Place 11/2 slices American cheese on half of slices, and 1/4 cup cheddar on remaining 4. Carefully sandwich together. Sidney Bensimon 3. PRESS AND FLIP Place sandwiches in skillet (in two batches, if needed). Reduce heat to medium-low; gently top sandwiches with a lid slightly smaller than skillet for even cooking. Cook, flipping halfway, until crisp and golden on both sides and cheese is melted, 7 to 9 minutes. Serve immediately. Get the Grilled Cheese Recipe Sidney Bensimon 2 More Ideas for Grilled Cheese Ready to go beyond the classic? Time to explore other breads, cheeses, and condiments, and even add in fresh ingredients. Sidney Bensimon 1. GRILLED GRUYÈRE WITH ONION JAM Follow step 1 above, but on 8 slices of seeded rye bread. In step 2, spread 3 teaspoons Dijon mustard evenly onto 4 slices, and 1/4 cup onion jam or chutney onto the other 4 slices; then top evenly with 2 cups shredded Gruyère. Cover sandwiches; cook per instructions in step 3. Get the Grilled Gruyere Sandwich with Onion Jam Recipe Sidney Bensimon 2. GRILLED TALEGGIO WITH TOMATO AND BASIL Spread butter-mayonnaise mixture on 8 slices of country white bread. Flip over 4 slices; divide 6 ounces thinly sliced Taleggio among them. Top each with a 1/4-inch-thick large heirloom or beefsteak tomato slice; season generously with kosher salt and freshly ground pepper. Place 2 large basil leaves on top of each. Cover sandwiches and cook per instructions in step 3. Get the Grilled Taleggio Sandwich with Tomato and Basil Recipe Watch Everyday Food host Sarah Carey break down how to perfect grilled cheese and tomato soup: Was this page helpful? Thanks for your feedback! Tell us why! Other Submit