This classic combo stirs pesto (or salsa verde) into the tomato soup and adds bacon to the grilled cheese sandwich for an ideal lunch or dinner for one.



Ingredient Checklist


Instructions Checklist
  • In a small pot, heat oil over medium-high. Add onion and cook until translucent, 5 minutes. Add garlic, season with salt and pepper, and cook until fragrant, 30 seconds. Add tomatoes with juice and bring to a boil. Reduce to a simmer; cook until onions are soft, 15 minutes. Transfer to a blender with cream; puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season to taste.

  • In a skillet, cook bacon over medium-high until browned and crisp, 10 minutes; drain on paper towels. Remove pan with fat from heat. Layer 1 bread slice with half the cheese, bacon, and rest of cheese; top with second bread slice. Return pan to heat. Cook sandwich until cheese is melted and bread is browned, 4 minutes, flipping once. Serve with soup, topped with pesto if desired.

Reviews (1)

75 Ratings
  • 5 star values: 24
  • 4 star values: 28
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
This was simple, quick, and delicious! A friend requested that I make this recipe for him and I refused at first because I have never liked tomato soup. Turns out it's just canned tomato soup that I dislike. This version is amazing!