Pioneer Woman Tomato Soup and Grilled Cheese Recipe

Pioneer Woman Tomato Soup and Grilled Cheese combination is the ultimate comfort food duo. Ree Drummond’s recipe takes the classic childhood lunch and elevates it with rich, quality ingredients. The soup is creamy, slightly chunky, and packed with the deep flavor of roasted tomatoes and fresh basil, while the grilled cheese is buttery, golden, and oozing with melted sharp cheddar. It is a soul-warming meal that is perfect for rainy days, easy weeknight dinners, or anytime you need a “food hug.”

Try more Recipes:

• Pioneer Woman White Lasagna Soup Recipe
• Pioneer Woman Split Pea Soup
• Pioneer Woman Turnip Green Soup

❤️ Why You Will Love This Tomato Soup and Grilled Cheese Recipe:

• Elevated Classic: This isn’t the canned condensed soup of your childhood. Using canned whole tomatoes and heavy cream creates a luxurious texture.
• Best of Both Worlds: The soup is savory and tangy, which perfectly cuts through the rich, fatty goodness of the buttery cheese sandwich.
• Pantry Staples: You likely have most of the ingredients (canned tomatoes, onions, bread, cheese, butter) in your kitchen right now.
• Quick Comfort: The entire meal comes together in about 30 minutes.
• Texture: Ree’s soup has a little texture to it (it’s not pureed baby food), which makes it feel like a hearty meal.

🍅Tomato Soup and Grilled Cheese Ingredients

The Tomato Soup

• 1 medium onion, diced
• 6 tbsp butter (divided)
• 2 cans (14.5 oz) diced tomatoes or whole tomatoes (juice included)
• 1 can (46 oz) tomato juice
• 3 tbsp tomato paste (for depth)
• 2 chicken bouillon cubes (or vegetable for vegetarian)
• 2 tbsp sugar (to balance the acidity)
• 1 cup heavy cream
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• Sherry (optional splash, for richness)

The Grilled Cheese

• 8 slices thick sandwich bread (Texas Toast or Sourdough work best)
• 4-6 tbsp salted butter, softened
• 8 slices sharp cheddar cheese (or a mix of cheddar and Gruyère)
• Mayo (optional, for the outside of the bread)

🥘How To Make Pioneer Woman Tomato Soup and Grilled Cheese

Making the Soup

1. Sauté Aromatics: In a large pot or Dutch oven, melt 6 tablespoons of butter over medium heat. Add the diced onions and cook for 5 to 8 minutes until they are soft and translucent (but not brown).
2. Simmer the Base: Add the two cans of tomatoes (with their juice), the large can of tomato juice, the chicken bouillon cubes, sugar, and a pinch of black pepper. Stir well. Bring to a boil, then turn the heat to low and simmer for 20 minutes.
   • Note: The sugar is crucial to cut the acidity of the canned tomatoes.
3. Finish Creamy: Stir in the sherry (if using) and cook for another minute. Turn off the heat. Stir in the heavy cream, chopped basil, and parsley. Taste and add salt if needed (the bouillon is salty, so be careful).
   • Texture: Ree serves it slightly chunky. If you prefer it smooth, use an immersion blender now.

Making the Grilled Cheese

1. Prep the Bread: Spread softened butter (or mayonnaise for extra crispiness) generously on one side of each slice of bread.
2. Assemble: Place four slices of bread, butter-side down, on a cutting board. Top with two slices of cheese per sandwich. Place the remaining bread slices on top, butter-side up.
3. Grill: Heat a cast-iron skillet or griddle over medium heat. Place the sandwiches in the pan. Cook for 3 to 4 minutes until the bottom is golden brown and crispy.
4. Flip: Carefully flip the sandwiches. Cook for another 2 to 3 minutes until the cheese is completely melted and the second side is golden.
   • Tip: If the bread browns too fast before the cheese melts, lower the heat and cover the pan with a lid for a minute.
5. Serve: Cut the sandwiches diagonally (essential for dipping!) and serve immediately alongside a bowl of hot tomato soup.

💭Recipe Tips

• Don’t Skimp on Butter: It’s a Pioneer Woman recipe—butter is a flavor group! Using salted butter gives the best flavor for the sandwich crust.
• The Sherry Secret: Ree often adds a splash of cooking sherry to her creamy soups. It adds a nutty, complex flavor that makes the soup taste restaurant-quality.
• Cheese Variety: Sharp cheddar is classic, but mixing in Gruyère adds a nutty meltiness, and Pepper Jack adds a spicy kick.
• Bread Matters: Use sturdy bread. Thin, cheap white bread will dissolve when you dip it in the soup. Sourdough or thick country white is best.

🥗What To Serve With Tomato Soup and Grilled Cheese Recipe?

While the crispy, buttery Grilled Cheese Sandwich is the undisputed partner for this rich Tomato Soup , serving a few lighter sides can create a perfectly balanced meal. A fresh Arugula Salad with a tart lemon vinaigrette offers a peppery bite that cuts through the heavy cream and melted cheese, while a crisp Dill Pickle Spear on the side adds a necessary acidic crunch. If you want to skip the sandwich or simply double down on texture, topping the soup with homemade Garlic Croutons or a generous sprinkle of Parmesan Cheese makes for a satisfying, restaurant-quality finish

🧊 How To Store Leftovers Tomato Soup and Grilled Cheese Recipe?

• Soup: Store the soup in an airtight container in the fridge for up to 5 days. It freezes well for up to 3 months (though the cream may separate slightly upon reheating, just whisk it well).
• Sandwich: Grilled cheese is best eaten fresh. If you have leftovers, reheat them in a toaster oven or air fryer to re-crisp the bread. Microwaving will make it soggy.

🔥 How To Reheat Leftovers Tomato Soup and Grilled Cheese Recipe?

• Stovetop: Reheat the soup in a saucepan over medium-low heat until hot. Do not boil vigorously or the cream might curdle.
• Microwave: Heat soup in 1-minute intervals, stirring in between.

❓FAQs

Try more Recipes:

• Pioneer Woman Vegetable Beef Soup
• Pioneer Woman Zuppa Toscana Soup Recipe
• Pioneer Woman Potato Soup Recipe

📊Tomato Soup and Grilled Cheese Nutrition Facts

Serving Size: 1 bowl of soup + 1/2 sandwich

• Calories: 680 kcal
• Total Fat: 45g
• Saturated Fat: 25g
• Cholesterol: 110mg
• Sodium: 1400mg
• Total Carbohydrate: 55g
• Dietary Fiber: 4g
• Sugars: 12g
• Protein: 18g

Pioneer Woman Tomato Soup and Grilled Cheese Recipe

Recipe by Imen DridiCourse: Lunch, Dinner, Soups, MainCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

680

kcal

Pioneer Woman Tomato Soup and Grilled Cheese is the definition of comfort food. Ree Drummond transforms a simple can of tomatoes into a rich, creamy, and herbaceous soup using plenty of butter, heavy cream, and fresh basil. Paired with a thick, golden-brown grilled cheese sandwich oozing with sharp cheddar, this combination offers the perfect balance of crunchy, creamy, tangy, and savory flavors that warms you from the inside out.

Ingredients

• The Tomato Soup

• 1 medium onion, diced

• 6 tbsp butter (divided)

• 2 cans (14.5 oz) diced tomatoes or whole tomatoes (juice included)

• 1 can (46 oz) tomato juice

• 3 tbsp tomato paste (for depth)

• 2 chicken bouillon cubes (or vegetable for vegetarian)

• 2 tbsp sugar (to balance the acidity)

• 1 cup heavy cream

• 1/4 cup fresh basil, chopped

• 1/4 cup fresh parsley, chopped

• Salt and black pepper to taste

• Sherry (optional splash, for richness)

• The Grilled Cheese

• 8 slices thick sandwich bread (Texas Toast or Sourdough work best)

• 4-6 tbsp salted butter, softened

• 8 slices sharp cheddar cheese (or a mix of cheddar and Gruyère)

• Mayo (optional, for the outside of the bread)

Directions

• Making the Soup
• Sauté Aromatics: In a large pot or Dutch oven, melt 6 tablespoons of butter over medium heat. Add the diced onions and cook for 5 to 8 minutes until they are soft and translucent (but not brown).
• Simmer the Base: Add the two cans of tomatoes (with their juice), the large can of tomato juice, the chicken bouillon cubes, sugar, and a pinch of black pepper. Stir well. Bring to a boil, then turn the heat to low and simmer for 20 minutes.
  Note: The sugar is crucial to cut the acidity of the canned tomatoes.
• Finish Creamy: Stir in the sherry (if using) and cook for another minute. Turn off the heat. Stir in the heavy cream, chopped basil, and parsley. Taste and add salt if needed (the bouillon is salty, so be careful).
  Texture: Ree serves it slightly chunky. If you prefer it smooth, use an immersion blender now.
• Making the Grilled Cheese
• Prep the Bread: Spread softened butter (or mayonnaise for extra crispiness) generously on one side of each slice of bread.
• Assemble: Place four slices of bread, butter-side down, on a cutting board. Top with two slices of cheese per sandwich. Place the remaining bread slices on top, butter-side up.
• Grill: Heat a cast-iron skillet or griddle over medium heat. Place the sandwiches in the pan. Cook for 3 to 4 minutes until the bottom is golden brown and crispy.
• Flip: Carefully flip the sandwiches. Cook for another 2 to 3 minutes until the cheese is completely melted and the second side is golden.
  Tip: If the bread browns too fast before the cheese melts, lower the heat and cover the pan with a lid for a minute.
• Serve: Cut the sandwiches diagonally (essential for dipping!) and serve immediately alongside a bowl of hot tomato soup.

Notes

• Don’t Skimp on Butter: It’s a Pioneer Woman recipe—butter is a flavor group! Using salted butter gives the best flavor for the sandwich crust.
  The Sherry Secret: Ree often adds a splash of cooking sherry to her creamy soups. It adds a nutty, complex flavor that makes the soup taste restaurant-quality.
  Cheese Variety: Sharp cheddar is classic, but mixing in Gruyère adds a nutty meltiness, and Pepper Jack adds a spicy kick.
  Bread Matters: Use sturdy bread. Thin, cheap white bread will dissolve when you dip it in the soup. Sourdough or thick country white is best.