Grilled Cheese and Tomato Soup: Denny style

Grilled Cheese Sandwich Recipe:


  • 8 slices of bread
  • 8 slices of your favorite cheese
  • 1 large onion, thinly sliced
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • Bread and butter pickles, thinly sliced
  • Salt and black pepper, to taste


  1. Heat a large skillet over medium-high heat. Add butter and olive oil to the skillet.
  2. Once the butter has melted, add the sliced onions to the skillet. Cook the onions for 15-20 minutes, stirring occasionally, until they become caramelized and golden brown. Remove from heat.
  3. Heat another skillet over medium heat. Place a slice of cheese on each slice of bread.
  4. Divide the caramelized onions and bread and butter pickles among four slices of bread. Top with the remaining slices of cheese and bread.
  5. Place each sandwich onto the skillet and cook for 2-3 minutes per side, or until the bread is golden brown and the cheese has melted.
  6. Remove the sandwiches from the skillet and serve hot.

Homemade Tomato Soup Recipe:


  • 1 tablespoon of olive oil
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 cans of whole peeled tomatoes (28-ounces each)
  • 1 cup of vegetable or chicken broth
  • 1 teaspoon of sugar
  • Salt and black pepper, to taste
  • 1 teaspoon of dried basil
  • 1/2 teaspoon of dried thyme
  • 1/2 cup of heavy cream (optional)


  1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic to the pot and sauté for 5-7 minutes, or until the onion is translucent.
  2. Add the canned tomatoes, broth, sugar, basil, thyme, salt, and pepper to the pot. Stir to combine.
  3. Increase the heat to high and bring the soup to a boil. Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the tomatoes have broken down and the soup has thickened.
  4. Remove the pot from heat and let it cool for a few minutes.
  5. Use an immersion blender or transfer the soup to a blender in batches and blend until smooth.
  6. Return the soup to the pot and heat over low heat. Stir in the heavy cream, if desired. Serve hot.

Taking Grilled Cheese and Tomato Soup to the next Level:

Grilled cheese and tomato soup is a classic pairing that I love, but I’ve always felt it could be more than just a simple meal. Once I had a similar recipe at a local sandwich shop, which featured caramelized onions and bread and butter pickles in the sandwich, and it completely changed the game for me. Now, I make this gourmet version of grilled cheese and tomato soup regularly, and it’s always a hit.

To make this gourmet grilled cheese, I start by caramelizing some onions in a pan until they are golden brown and sweet. Then, I roll up some sliced bread and butter pickles in the cheese and sandwich them between two slices of buttered bread. I grill the sandwich until the cheese is melted and gooey, and the bread is golden brown and crispy. The result is a decadent, savory sandwich with a tangy, crunchy twist.

For the tomato soup, I like to make it from scratch using fresh, ripe tomatoes, onion, garlic, and a few simple herbs and spices. I start by sautéing the onions and garlic until they’re soft and fragrant, then I add the tomatoes and let them simmer until they’re tender and juicy. I use an immersion blender to puree the soup until it’s smooth and creamy, then I season it with salt, pepper, and a pinch of sugar to balance out the acidity of the tomatoes. Served alongside the grilled cheese, this soup is the perfect complement to the rich, cheesy sandwich.


Some More Grilled Cheese Ideas:

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