Grilled cheese sandwich and tomato soup

• Prep Time: 10 minutes

• Cook Time: 30–35 minutes (soup) + 8 minutes (sandwich)

• Total Time: Approximately 45 minutes

• Yield: 4 servings (4 sandwiches + 4 bowls of soup)

Intensities

• Soup Heat Level: Medium (stovetop simmer)

• Air Fryer Temperature: 190°C / 375°F

• Difficulty: Easy

• Equipment Needed: Air fryer, large saucepan or Dutch oven, immersion blender (or countertop blender)

Ingredients

For the Air Fryer Grilled Cheese Sandwiches

• 8 slices sandwich bread (white, sourdough, or your preference)

• 4–6 tablespoons butter, softened (or mayonnaise, for an even crispier crust)

• 2 cups shredded melting cheese (a mix of sharp cheddar and mozzarella works best for flavor and pull)

• Optional: thin slices of ham, tomato (pat dry), or a smear of pesto

For the Creamy Tomato Soup

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 2 cans (28 oz each) whole peeled San Marzano tomatoes

• 1 cup chicken or vegetable stock

• ½ teaspoon granulated sugar (to balance acidity)

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• Pinch of red pepper flakes (optional)

• ⅓ cup heavy cream

• Fresh basil leaves, for garnish

Instructions

Step 1: Start the Soup

Melt the butter with the olive oil in a large saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for 5–6 minutes until soft and translucent. Add the minced garlic and cook for just 30 seconds until fragrant—do not let it brown .

Step 2: Build the Soup Base

Pour in the canned tomatoes with all their juices, crushing them roughly with your hands or a spoon as they go in. Add the stock, sugar, salt, pepper, and red pepper flakes (if using). Stir to combine.

Step 3: Simmer the Soup

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20–25 minutes, stirring occasionally. The flavors will concentrate and meld together during this time .

Step 4: Blend and Finish the Soup

Remove the pot from the heat. Using an immersion blender, purée the soup directly in the pot until completely smooth. (If using a countertop blender, work in batches, never filling more than halfway, and hold the lid with a towel.) Stir in the heavy cream, then taste and adjust seasoning—you may need a pinch more salt or sugar . Keep the soup warm over low heat while you make the sandwiches.

Step 5: Assemble the Sandwiches

Butter one side of each slice of bread, edge to edge . Place one slice butter-side down and top with about ½ cup of shredded cheese (plus any optional fillings). Close the sandwich with a second slice, butter-side up. The butter on the outside is what creates that golden, crisp crust.

Step 6: Air Fry the Grilled Cheese

Preheat the air fryer to 190°C / 375°F for 2 minutes . Place the sandwich in the basket (you can fit two standard sandwiches side by side in a 5.5–6 quart model). Cook for 3–4 minutes, then carefully flip using tongs or a spatula. Cook for another 3–4 minutes until both sides are golden brown and the cheese is fully melted . Total air fryer time: 6–8 minutes. Repeat with remaining sandwiches.

Step 7: Serve

Ladle the warm tomato soup into bowls, garnish with torn fresh basil, and serve alongside the hot grilled cheese. Slice the sandwiches in half for dipping.

Nutrition Information

Note: Nutrition values are estimates and will vary based on specific brands, bread size, and cheese quantity used.

Per Serving (1 sandwich + 1 bowl of soup)