Ree Drummond’s Grilled Cheese and Broiled Tomato Soup

Who can resist the comfort of grilled cheese paired with steaming tomato soup? In this delightful recipe, Ree Drummond gives this classic combo a fresh twist by broiling the tomatoes, enhancing their natural sweetness and creating a cozy dish perfect for any day.

Recipe Overview

Yield: 2 servings
Total Time: 16 minutes
Level: Easy

Ingredients

For the Soup:

• 10 ounces cherry tomatoes
• 2 tablespoons tomato paste
• 3 green onions, sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup heavy cream
• 1 tablespoon balsamic vinegar
• 1 sprig fresh rosemary
• 2 tablespoons pesto

For the Grilled Cheese:

• 4 slices Jewish rye and pumpernickel swirl bread
• 4 tablespoons pesto
• 8 slices American cheese
• 4 ounces Gruyère, grated
• 1/4 cup mayonnaise

Instructions

Prepare the Soup:

1. Preheat the Broiler: Set your oven to broil and heat a large cast-iron skillet or griddle over medium heat.

2. Combine Ingredients: In a small baking dish, mix together the cherry tomatoes, tomato paste, green onions, and minced garlic. Drizzle with olive oil and season with salt and pepper. Toss to combine.

3. Broil the Mixture: Place the baking dish under the broiler for about 6 minutes, allowing the tomatoes to lightly char and the tomato paste to cook.

4. Add Cream and Seasoning: Shake the baking dish to mix, then incorporate the heavy cream, balsamic vinegar, and rosemary. Return to the broiler for another 6 to 7 minutes, until the cream has thickened slightly.

5. Blend until Smooth: Transfer the tomato mixture to a heatproof blender. Blend until smooth, adjusting seasoning as needed. Divide the soup into two bowls and swirl a tablespoon of pesto into each.

Make the Grilled Cheese:

1. Assemble the Sandwiches: Lay out the slices of bread. Spread a tablespoon of pesto on each slice. Place 2 pieces of American cheese, half the grated Gruyère, and then 2 additional slices of American cheese on one slice of bread. Top with the second slice.

2. Spread Mayonnaise: Spread 1 tablespoon of mayonnaise on the top of each sandwich.

3. Toast: In the heated skillet, place the sandwiches mayo-side down. Spread another tablespoon of mayonnaise on the top of each. Cook, flipping as needed, until the cheese is melted and both sides are golden, about 4 to 5 minutes per side.

Tips

• Safety Note: When blending hot liquids, allow the soup to cool for about five minutes. Fill the blender halfway, secure the lid while leaving a corner open, and use a kitchen towel to catch any splatters. Pulse until smooth.

Conclusion

Enjoy Ree Drummond’s grilled cheese and broiled tomato soup as a heartwarming meal that’s perfect for any occasion. You might want to make a double batch—this comfort food keeps wonderfully in the fridge or freezer for later enjoyment!

Watch the video by Food Network

Video “Ree Drummond's Grilled Cheese and Broiled Tomato Soup | The Pioneer Woman | Food Network” was uploaded on 05/27/2025 to Youtube Channel Food Network