Yumna Jawad Just Made a One-Pot Tomato Soup-Grilled Cheese Combo—Here's How to Recreate It at Home

CloseSome foods just belong together, like salt and pepper or cookies and milk. And if you’re looking for a deliciously simple dinner option, the appeal of grilled cheese and tomato soup just can’t be denied.This Protein-Packed Berry Crumble Tastes Like Dessert for BreakfastWe’re always down to dish up tomato soup and a grilled cheese just about any way we can make it, from thisTomato Soup with Grilled Cheese Croutonsto ourVeggie Grilled Cheese with Tomato Soup. Yumna Jawad (also known asFeelGoodFoodie on TikTok and Instagram) just shared a new take on the classic soup-sammie duo that we’re ready to add to our to-make list.For Jawad’s easy-peasy one-pot option, you’ll need a sturdy, oven-safe Dutch oven or soup pot and about an hour of your time. With the ingredients and time on your hands, this soup can be done in just a few steps. You just roast your veggies, blend up your soup and top it off with the kicker: a cheesy, crunchy crouton crust.Katie Lee Biegel Just Shared This 1-Ingredient Upgrade for the Best Caesar SaladTo copy Yumna’s style, you’ll need plum tomatoes, an onion, some garlic, olive oil, salt, pepper, red pepper, fresh rosemary, fresh basil, vegetable broth, sourdough bread and some shredded cheddar. The tomatoes, onions and garlic get sliced, chopped and minced, then combined with the olive oil, seasoning and herbs in the Dutch oven. Toss them all together and roast everything, uncovered, for about 40 minutes at 425°F. The tomatoes will blister and the onions and garlic will begin to cook in their liquid.When the veggies are roasted and tender, pull the pot from the oven and use an immersion blender to combine the veggies with the vegetable broth. If you don’t have an immersion blender, a normal blender will do—just be careful. Because the soup is hot, the steam can be dangerous in a sealed blender. Pop off the fill cap in the middle of the lid to keep the steam from creating pressure in the blender, and you should be good to go. (You can also give the roasted vegetables a little time to cool before blending, since the soup will go back into the oven to reheat and bake again.)DIY Salad Bars Are Taking Over the Internet—Here’s How I’ve Been Doing It At Home for YearsWhen the soup is all dreamy and creamy, top it with cubes of the fresh sourdough bread, then top those with a generous sprinkling of cheddar. Put the soup pot back in the oven for about 10 minutes, until the cheese is melty, lightly brown and totally delicious. Yumna tops her pot with even more torn basil for a little extra freshness, then serves up a bowl to taste.The dish is classic, but also a little different—it’s the ideal weeknight dish that can shake up your routine for the better. If you want to get some more veggies in, you could always pair it with a simple salad, like ourHerb & Arugula Salad with Balsamic Vinaigretteor ourBest Caesar salad with Crispy Parmesan.Chef JJ Johnson’s Favorite Pantry Dinner Is So Good, Our Tester Is Already Planning to Make It AgainBut the soup would be pretty darn delicious all on its own, too. As long as you pair it with good company and a relaxing evening, you’re in for a treat.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit

a collage featuring a grilled cheese and a bowl of tomato soup

Some foods just belong together, like salt and pepper or cookies and milk. And if you’re looking for a deliciously simple dinner option, the appeal of grilled cheese and tomato soup just can’t be denied.This Protein-Packed Berry Crumble Tastes Like Dessert for BreakfastWe’re always down to dish up tomato soup and a grilled cheese just about any way we can make it, from thisTomato Soup with Grilled Cheese Croutonsto ourVeggie Grilled Cheese with Tomato Soup. Yumna Jawad (also known asFeelGoodFoodie on TikTok and Instagram) just shared a new take on the classic soup-sammie duo that we’re ready to add to our to-make list.For Jawad’s easy-peasy one-pot option, you’ll need a sturdy, oven-safe Dutch oven or soup pot and about an hour of your time. With the ingredients and time on your hands, this soup can be done in just a few steps. You just roast your veggies, blend up your soup and top it off with the kicker: a cheesy, crunchy crouton crust.Katie Lee Biegel Just Shared This 1-Ingredient Upgrade for the Best Caesar SaladTo copy Yumna’s style, you’ll need plum tomatoes, an onion, some garlic, olive oil, salt, pepper, red pepper, fresh rosemary, fresh basil, vegetable broth, sourdough bread and some shredded cheddar. The tomatoes, onions and garlic get sliced, chopped and minced, then combined with the olive oil, seasoning and herbs in the Dutch oven. Toss them all together and roast everything, uncovered, for about 40 minutes at 425°F. The tomatoes will blister and the onions and garlic will begin to cook in their liquid.When the veggies are roasted and tender, pull the pot from the oven and use an immersion blender to combine the veggies with the vegetable broth. If you don’t have an immersion blender, a normal blender will do—just be careful. Because the soup is hot, the steam can be dangerous in a sealed blender. Pop off the fill cap in the middle of the lid to keep the steam from creating pressure in the blender, and you should be good to go. (You can also give the roasted vegetables a little time to cool before blending, since the soup will go back into the oven to reheat and bake again.)DIY Salad Bars Are Taking Over the Internet—Here’s How I’ve Been Doing It At Home for YearsWhen the soup is all dreamy and creamy, top it with cubes of the fresh sourdough bread, then top those with a generous sprinkling of cheddar. Put the soup pot back in the oven for about 10 minutes, until the cheese is melty, lightly brown and totally delicious. Yumna tops her pot with even more torn basil for a little extra freshness, then serves up a bowl to taste.The dish is classic, but also a little different—it’s the ideal weeknight dish that can shake up your routine for the better. If you want to get some more veggies in, you could always pair it with a simple salad, like ourHerb & Arugula Salad with Balsamic Vinaigretteor ourBest Caesar salad with Crispy Parmesan.Chef JJ Johnson’s Favorite Pantry Dinner Is So Good, Our Tester Is Already Planning to Make It AgainBut the soup would be pretty darn delicious all on its own, too. As long as you pair it with good company and a relaxing evening, you’re in for a treat.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit

This Protein-Packed Berry Crumble Tastes Like Dessert for Breakfast

We’re always down to dish up tomato soup and a grilled cheese just about any way we can make it, from thisTomato Soup with Grilled Cheese Croutonsto ourVeggie Grilled Cheese with Tomato Soup. Yumna Jawad (also known asFeelGoodFoodie on TikTok and Instagram) just shared a new take on the classic soup-sammie duo that we’re ready to add to our to-make list.

For Jawad’s easy-peasy one-pot option, you’ll need a sturdy, oven-safe Dutch oven or soup pot and about an hour of your time. With the ingredients and time on your hands, this soup can be done in just a few steps. You just roast your veggies, blend up your soup and top it off with the kicker: a cheesy, crunchy crouton crust.

Katie Lee Biegel Just Shared This 1-Ingredient Upgrade for the Best Caesar Salad

To copy Yumna’s style, you’ll need plum tomatoes, an onion, some garlic, olive oil, salt, pepper, red pepper, fresh rosemary, fresh basil, vegetable broth, sourdough bread and some shredded cheddar. The tomatoes, onions and garlic get sliced, chopped and minced, then combined with the olive oil, seasoning and herbs in the Dutch oven. Toss them all together and roast everything, uncovered, for about 40 minutes at 425°F. The tomatoes will blister and the onions and garlic will begin to cook in their liquid.When the veggies are roasted and tender, pull the pot from the oven and use an immersion blender to combine the veggies with the vegetable broth. If you don’t have an immersion blender, a normal blender will do—just be careful. Because the soup is hot, the steam can be dangerous in a sealed blender. Pop off the fill cap in the middle of the lid to keep the steam from creating pressure in the blender, and you should be good to go. (You can also give the roasted vegetables a little time to cool before blending, since the soup will go back into the oven to reheat and bake again.)

DIY Salad Bars Are Taking Over the Internet—Here’s How I’ve Been Doing It At Home for Years

When the soup is all dreamy and creamy, top it with cubes of the fresh sourdough bread, then top those with a generous sprinkling of cheddar. Put the soup pot back in the oven for about 10 minutes, until the cheese is melty, lightly brown and totally delicious. Yumna tops her pot with even more torn basil for a little extra freshness, then serves up a bowl to taste.The dish is classic, but also a little different—it’s the ideal weeknight dish that can shake up your routine for the better. If you want to get some more veggies in, you could always pair it with a simple salad, like ourHerb & Arugula Salad with Balsamic Vinaigretteor ourBest Caesar salad with Crispy Parmesan.

Chef JJ Johnson’s Favorite Pantry Dinner Is So Good, Our Tester Is Already Planning to Make It Again

But the soup would be pretty darn delicious all on its own, too. As long as you pair it with good company and a relaxing evening, you’re in for a treat.

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