Tomato Soup and Grilled Cheese: The Ultimate Comfort Food Pairing

Grilled Cheese and Tomato Soup: The Ultimate Comfort Meal

As February draws to a close, so does winter. Warmer days are on the horizon, and spring is beginning to bloom. However, just because there are signs of spring doesn’t mean winter is entirely behind us. After all, Punxsutawney Phil predicted six more

Punxsutawney Phil

weeks of winter, so we can still expect a few cold days ahead. And what better way to warm up than with the ultimate comfort food pairing—tomato soup and a grilled cheese sandwich?

Settle in as I take you through the history of this iconic meal, and to finish, I’ll share my recipe for a creamy tomato bisque.

The Tomato’s Rocky Start

Tomato soup, compared to other classic dishes, is a relatively recent creation, with the earliest known recipes appearing in the mid-to-late 19th century. The reason for this delay? Many Europeans feared tomatoes, often calling them “poisonous apples.” This reputation stemmed from cases of illness and death following their consumption. However, the true culprit wasn’t the tomato itself but lead poisoning. Wealthy Europeans often ate from pewter plates, which contained lead, and the acidity of tomatoes reacted with the metal, leaching lead into the food. Unfortunately, the tomato was wrongly blamed.

Tomatoes on a Vine

But why were Europeans afraid of tomatoes in the first place? The answer is simple: the fruit wasn’t native to Europe. Tomatoes originated in the Americas and were brought to Europe by Spanish conquistadors in the 16th century. Some historians credit Hernán Cortés with introducing tomato seeds to Europe around 1515. Initially, Europeans grew tomatoes as ornamental plants, appreciating their beauty but believing them to be dangerous.

This fear of tomatoes crossed the Atlantic with European settlers in the New World, where suspicion of the fruit persisted. However, by the 19th century, expansionism and agricultural advancements began changing public perception. By 1812, tomato cultivation was increasing in New Jersey, though many remained wary. A well-known legend tells of Robert Johnson, who, in the early 1800s, stood in the town square of Salem, New Jersey, and ate a tomato in front of a crowd to prove it wasn’t poisonous. Though it would still take decades for tomatoes to gain widespread acceptance, their place in American cuisine was inevitable.

The Rise of Tomato Soup

Canned Tomatoes

The 1860s brought significant changes to American food culture. The Civil War led to food shortages, prompting an increased reliance on canned and preserved goods. Around this time, the tomato became a staple ingredient, with companies like Campbell’s taking notice.

Founded in 1869, the Campbell Soup Company initially produced canned vegetables and condiments, including their Beefsteak Ketchup. As the popularity of tomatoes grew, so did their interest in tomato-based products. By the mid-19th century, cookbooks featured tomato soup recipes, with one of the earliest appearing in Miss Leslie’s New Cookery Book (1857). Another variation, called Tomato Chowder, was included in Maria Parloa’s The Appledore Cook Book (1872).

However, it was Campbell’s that truly cemented tomato soup’s place in American kitchens. In 1897, the company introduced a line of condensed soups, including tomato. The absence of water in the canned soup allowed Campbell’s to sell it at a lower price, making it affordable for many households. By 1910, tomato soup had become so popular that Campbell’s launched a tomato breeding program to ensure a consistent and high-quality supply.

Andy Warhol Campbells Soup Cans 1962

The Birth of a Perfect Pairing

Kraft ad for Grilled Cheese

The grilled cheese sandwich emerged as a staple in the 1920s, but it wasn’t until the Great Depression that it became widely popular. Following the stock market crash of 1929, families needed inexpensive, filling meals, and grilled cheese sandwiches fit the bill. Made with simple ingredients—bread, cheese, and butter—they were easy to prepare and affordable.

However, it wasn’t until World War II that tomato soup and grilled cheese officially became a recognized pairing. The U.S. government mandated that soldiers receive a meal with bread, cheese, and a source of vitamin C. School cafeterias and military mess halls began serving tomato soup alongside grilled cheese sandwiches to create a balanced meal, cementing the combination as an American classic.

A Timeless Comfort Food

Today, tomato soup and grilled cheese remain one of the most beloved comfort food pairings. Despite being born out of necessity during difficult times, this simple yet satisfying meal has endured for generations.

So, on those lingering cold days of early spring, why not indulge in a warm bowl of tomato soup and a crispy, gooey grilled cheese sandwich? And if you’re looking for a richer, creamier twist, my tomato bisque recipe is sure to hit the spot.

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Tomato Bisque

Ingredients

• 2 lbs. Roma tomatoes, quartered

• 1/2 white onion, diced

• 5 cloves of garlic

• 2 tablespoons olive oil

• 1/2 teaspoon salt and pepper

• 1/4 cup fresh basil

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 tablespoon sugar

• 1 quart vegetable broth

• Optional: 1/4 – 1/2 cup heavy cream for a creamier soup

Instructions

1. Preheat oven to 450°F.

2. Prepare the vegetables: Quarter the tomatoes and dice the onion.

3. Season and roast: In a bowl, toss the tomatoes, onion, and garlic with olive oil, salt, and pepper until evenly coated. Spread the mixture on a baking sheet in a single layer and roast for 15 minutes.

4. Stir and roast again: Remove from the oven, stir, and roast for another 15 minutes. For a richer flavor, broil for the last 3 minutes to lightly char the tomatoes.

   
   

   

   Roasted tomatoes

5. Blend: Transfer the roasted mixture to a blender (or use an immersion blender) and blend with fresh basil until smooth or to your desired texture. Set aside.

6. Make the roux: In a large pot over medium-high heat, melt the butter. Add the flour and whisk continuously until golden brown.

7. Add liquids: Slowly whisk in the vegetable broth and sugar until fully combined.

8. Combine: Stir in the blended tomato mixture until well incorporated. [If desired add in Heavy cream]

9. Simmer: Reduce heat to medium-low and cook for 15 minutes, stirring occasionally.

10. Adjust seasoning: Taste and adjust salt, pepper, or sugar as needed. For a creamier soup, stir in heavy cream before serving.

11. Serve: Prepare your grilled cheese your favorite way and enjoy with a warm bowl of tomato bisque!

A Bowl of Tomato Bisque