Tomato Soup & Griddled Cheese

Name: Tomato Soup & Griddled Cheese
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 28 oz can Whole peeled tomatoes; 1 Yellow onion; 4 cloves Garlic; 0.5 cup Heavy cream; 3 tbsp Butter; 4 slices Sourdough bread; 4 oz Sharp cheddar; 2 oz Gruyère; 2 tbsp Mayo

Slow-roasted tomato soup with a hit of cream, served with a cheddar-Gruyère sandwich griddled in mayo for maximum shatter.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 10m
Cook: 45m
Serves: 4
Level: Easy

Ingredients

4servings

Whole peeled tomatoes28 oz can
Yellow onion1
Garlic4 cloves
Heavy cream½ cup
Butter3 tbsp
Sourdough bread4 slices
Sharp cheddar4 oz
Gruyère2 oz
Mayo2 tbsp

Instructions

1
Soup base
Roast tomatoes with onion and garlic at 425°F for 30 min.
2
Blend
Blend until silky with butter, cream, salt.
3
Griddled cheese
Mayo the bread. Griddle low with both cheeses inside until crisp and molten.

Nutrition

Per serving · estimated

Calories: 529
Fat: 39g
Carbs: 28g
Protein: 16g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 8 of 9 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Electric griddle / flat-top

A flat-top holds one temperature across the whole surface, so every tortilla and egg in a batch cooks at the same rate.

Also useful here

High-speed blender — Enough power to pull a thick, frozen mixture down into the blades without stalling.

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