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Truffled Grilled Cheese

Truffled Grilled Cheese with Creamy Tomato Soup

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Recipe Details


What’s better than grilled cheese and creamy tomato soup? Pretty much nothing. So, we kept it classic on this universal favorite, with just a few enhancements. Aromatic truffle oil is drizzled atop Cheddar, Gruyère, and Fontina for a classy, heart-shaped sandwich that’s just as gooey, comforting, and romantic as you’d hope for. And, we used fire-roasted tomatoes to create a slightly smoky, but deeply comforting soup. This meal is best paired with a glass of wine and a very snuggly blanket.


  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

Ingredients & Equipment

What we send

  • vegetable stock
    8 ounces
    vegetable stock
  • 28-ounce can fire-roasted tomatoes
    28-ounce can fire-roasted tomatoes
  • sugar
    1 teaspoon
  • sourdough bread
    4 slices
    sourdough bread
  • mayonnaise
    2 packets
  • black truffle oil
    1 1/2 teaspoon
    black truffle oil
  • heavy cream
    2 tablespoons
    heavy cream
  • grated Parmesan cheese
    1/4 cup
    grated Parmesan cheese
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • basil
    1/4 ounce
  • shredded Gruyère cheese
    2 ounces
    shredded Gruyère cheese
  • shredded white Cheddar cheese
    2 ounces
    shredded white Cheddar cheese
  • shredded Fontina cheese
    1 ounce
    shredded Fontina cheese

What You’ll Need

  • water
  • 8" medium pot
  • 12" large pan
  • 10" medium heavy pan (optional)
  • blender (optional)

Cooking Steps

  1. Simmer Soup

    Simmer Soup

    In a medium pot combine vegetable stock, fire-roasted tomatoes and their juices, sugar, and 1 cup water. Bring to a boil over high heat, then reduce heat to medium high and simmer, stirring occasionally, until slightly thickened, 15-18 minutes.

  2. Assemble Sandwiches

    Assemble Sandwiches

    While soup simmers, place bread slices on a clean, dry surface. Spread ½ packet mayonnaise on 1 side of each slice. Flip slices and top 2 plain sides with half of cheese mix, dividing evenly. Drizzle over truffle oil, then finish with remaining cheese mix. Close with remaining bread slices, mayonnaise-side up.

  3. Finish Soup

    Finish Soup

    Once soup is slightly thickened, add heavy cream, Parmesan, and crushed red pepper (or omit for no heat) to pot with soup over medium-high heat and cook, stirring, until warmed through, 1-2 minutes. Season with ½ teaspoon salt and pepper as desired. Remove from heat and set aside to cool slightly. 

  4. Cook Grilled Cheeses

    Cook Grilled Cheeses

    Place a large pan over medium-low heat. Once hot (hover your hand over the pan, if you feel the heat immediately, you're good to go!), add sandwiches. Place a medium heavy pan or large plate on top and cook until bread is golden and cheese is melted, 2-3 minutes per side.

  5. Season Soup

    Season Soup

    Carefully transfer tomato soup to a blender or food processor, if desired, and blend until smooth (if you don't have a blender, or are happy with a chunkier consistency, skip this!). Return soup to pot, if using a blender, off heat. Rinse basil and tear leaves into bite-size pieces, discarding stems. Add torn basil to pot with soup and stir to combine. Taste and add more salt and pepper as desired and reheat soup, if necessary. 

  6. Plate Grilled Cheese and Soup

    Plate Grilled Cheese and Soup

    Ladle soup into bowls. Cut grilled cheeses into heart shapes using a sharp knife. Cut scrap pieces into ½-inch croutons and add to soup. Serve truffled grilled cheese with creamy tomato soup, snap a #platedpic, and dig into your romantic feast!

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