Vegetarian Grilled Cheese & Soup Recipe

Prepare bread and cheese

Slice the French bread into 8 thick slices (about 1/2 to 3/4 inch each). If using a long baguette, slice on a slight diagonal for larger surface area. Lay out 4 slices as the bottoms and place two Havarti slices on each bottom slice. If you like more tang, spread 1/4 tsp Dijon mustard on each bottom slice before adding cheese.

Butter and assemble

Spread about 1/2 tablespoon of softened butter on the outside of each top slice (the side that will contact the skillet). Lightly brush the inside edges of the bottom slices with 1/8 tsp olive oil to help crisp without burning. Sprinkle a little freshly ground black pepper over the cheese layers.

Cook the sandwiches

Heat a large skillet or griddle over medium-low to medium heat. When hot, place sandwiches butter-side down in the pan. Cook for 3–4 minutes until the bottom is golden brown, then press gently with a spatula, flip, and cook the other side another 3–4 minutes until golden and the Havarti is melted. If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat and encourage melting.

Finish and keep warm

Transfer sandwiches to a cutting board and let rest 1 minute. Slice each in half on the diagonal. Keep warm in a low oven (about 200°F / 95°C) while you ladle the soup, if needed. Garnish with chopped basil or parsley before serving.

Sweat the aromatics

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring, 5–7 minutes until the onion is translucent and starting to soften. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Add tomatoes and seasonings

Stir in the tomato paste, cook 1 minute to deepen flavor. Add the crushed tomatoes, vegetable broth, dried oregano, dried basil (or fresh basil), sugar, salt, black pepper, and red pepper flakes if using. Bring to a gentle simmer.

Simmer and blend

Reduce heat to low and simmer uncovered 10–12 minutes to let flavors meld and slightly reduce. For a smooth texture, use an immersion blender right in the pot to purée the soup until smooth; alternatively, carefully transfer in batches to a blender and purée until smooth, then return to the pot.

Finish with cream

Stir in the heavy cream or half-and-half and warm gently over low heat until heated through (do not boil after adding cream). Taste and adjust seasoning with extra salt, pepper, or a pinch more sugar if needed.

Serve

Ladle 1 cup of soup per serving into bowls. Sprinkle with chopped fresh basil and grated Parmesan or extra Havarti if desired. Serve immediately with the grilled Havarti French bread on the side.

This recipe yields about 4 servings of soup (1 cup each) and 4 grilled cheese sandwiches (each made from 2 slices of bread and 2 Havarti slices). Start the soup first since it needs simmering. While the soup simmers and blends, assemble and cook the grilled cheese so they finish around the same time. Keep sandwiches warm in a low oven if needed.