Grilled Cheese & Soup Recipe

Prepare bread and cheese

Slice the French bread crosswise into 4 equal sandwich-length pieces (or lengthwise into 4 portions) about 1 to 1.5 inches thick. If the loaf is wide, slice each piece in half horizontally to create top and bottom. Lay out Havarti slices so you have about 2 oz (about 2 slices depending on thickness) per sandwich; adjust to preference.

Spread about 1/2 tablespoon of room-temperature butter evenly on the outside face of each bread slice (the side that will contact the skillet). If using Dijon mustard, spread about 1/4 teaspoon on the inside of each bottom slice before adding cheese.

Assemble sandwiches: place the bottom slice (buttered side down in the final assembly), add 2 oz Havarti slices to cover the bread, season lightly with a pinch of salt and a few grinds of black pepper, then top with the other slice of bread, buttered side up.

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Add 1 teaspoon olive oil or butter and swirl to coat. Place sandwiches in skillet, cooking 3–5 minutes per side until golden brown and the cheese is melted. Press down gently with a spatula to encourage even contact and melting. If the bread browns before the cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat.

Remove from skillet and let rest 1 minute. Slice each sandwich diagonally if desired and keep warm while finishing any remaining sandwiches.

Melt 1 teaspoon butter in a small saucepan over medium heat. Add the finely chopped shallot or onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Sprinkle the teaspoon of flour over the aromatics and stir for 30–45 seconds to cook the raw flour taste.

Slowly pour in 2 cups of broth while whisking to avoid lumps. Increase heat to medium-high and bring to a gentle simmer.

Add the thyme (fresh or dried), salt, and pepper. Reduce heat to low and simmer 5 minutes to blend flavors and slightly thicken. If you prefer a smoother, creamier texture, use an immersion blender briefly (10–15 seconds) or transfer half the soup to a blender and purée, then return to the pan.

Stir in the 1/4 cup heavy cream or whole milk and warm through for 1–2 minutes without boiling. Taste and adjust seasoning.

Ladle the soup into a cup or small bowl. Garnish with chopped parsley or chives if desired. Serve immediately alongside the grilled Havarti French bread sandwich.