Grilled Cheese with Tomato Soup
Golden grilled cheese paired with smooth tomato soup—nostalgic comfort adapted for IBD with manageable triggers and clear substitution paths.
Grilled Cheese with Tomato Soup
Golden grilled cheese paired with smooth tomato soup—nostalgic comfort adapted for IBD with manageable triggers and clear substitution paths.
Ingredients
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
Tomato Soup
Grilled Cheese
Instructions
Heat garlic-infused oil in a medium pot over medium heat until shimmering, about 1 minute.
Equipment: medium potAdd crushed tomatoes and broth, stirring to combine.
Equipment: wooden spoonBring to a gentle simmer, then reduce heat to medium-low and cook for 15 minutes, stirring occasionally.
Remove from heat and use an immersion blender to puree until completely smooth with no visible chunks. This takes about 1-2 minutes of blending.
Equipment: immersion blenderTip: Strain through a fine-mesh sieve if your blender leaves texture—chunks can irritate the gutStir in lactose-free milk, sugar (if using), and salt until fully incorporated.
Return to low heat to keep warm while preparing sandwiches.
Spread softened butter evenly on one side of each bread slice, edge to edge.
Place 2 slices butter-side down in a large skillet over medium-low heat.
medium-lowEquipment: large skilletLayer 2 slices of cheese on each bread slice in the pan, covering the surface completely.
Top with remaining bread slices, butter-side up, pressing gently to seal.
Cook for 3-4 minutes without moving, until the bottom is deep golden brown and the cheese begins to melt.
Tip: Low and slow is key—medium-low heat prevents burning while giving cheese time to meltFlip carefully with a wide spatula and cook another 3-4 minutes, until the second side is golden and cheese is fully melted.
Equipment: wide spatulaTransfer to a cutting board, let rest for 1 minute, then cut diagonally and serve alongside warm soup for dipping.
Equipment: cutting board
Soup
Grilled Cheese
Notes
Storage
Refrigerate soup and sandwiches separately in airtight containers for up to 3 days. Soup stores much better than grilled cheese—make sandwiches fresh when serving. Reheat soup gently on the stovetop, stirring frequently.
Smooth soup is essential
Blend very thoroughly for at least 1-2 minutes. Any tomato chunks, seeds, or skin pieces can irritate the gut. Strain through a fine-mesh sieve if your immersion blender leaves texture.
Cheese options
American cheese melts the smoothest and has moderate lactose. Aged cheddar (18+ months) has virtually no lactose but stronger flavor. For dairy-free, use plant-based cheese that melts well.
Bread substitutions
Soft white bread is low-fiber but SCD-illegal. SCD followers should use almond flour bread. For gluten-free, choose soft white rice bread without seeds.
Dairy-free version
Substitute dairy-free butter (or olive oil) and plant-based milk. Full-fat oat milk or cashew milk maintains the soup's creamy texture.
Acidity adjustment
If tomatoes bother you, add ¼ teaspoon baking soda to the soup after blending to reduce acidity. It will foam briefly, then settle.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
