Sheet Pan Tomato Soup & Smoked Gouda Pepper Jack Grilled Cheese Sandwiches Using Ingredients From Aldi

Easy Weeknight Dinner: Sheet Pan Tomato Soup & Grilled Cheese Sandwiches

Looking for a comforting and easy weeknight dinner? This sheet pan tomato soup paired with perfectly crispy grilled cheese sandwiches is the perfect cozy meal you can whip up easily on a weeknight. It’s the kind of meal you’ll crave and know by heart because it’s so good and really is simple! Using fresh, affordable ingredients from Aldi, this meal comes together quickly without skimping on flavor.

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Everything used in this recipe

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1. Ninja Food Processor (dough, slice, puree)
2. Affordable Enameled Dutch Oven Cream Gold
3. White and Gold Knife Set
4. Scallop Edge Dishes Set
5. Gold Measuring Cups and Spoons
6. Affordable 6 Qt Cast Iron Dutch Oven
7. Silicone Hot Handle Holder
8. Lodge 10.25″ Cast Iron Skillet
9. Scallop Edge Paper Plate Set
10. Wooden Spoons
11. Nordic Ware Sheet Pan Set

Ingredients

For the Tomato Soup:

• 1 bag on the vine tomatoes
• 1 package cherry tomatoes
• 1 yellow onion
• 1 head of garlic, peeled
• 2 tbsp Olive Oil
• 1/2 tsp Italian Seasoning
• 1 tsp Garlic Powder
• Salt and pepper to taste
• 2 cups Broth (I used chicken)
• 1 cup Heavy Whipping Cream

For the Grilled Cheese Sandwiches:

• Your choice of bread – I like Aldi’s sourdough
• 1 slice per sandwich of pepper jack cheese
• 1 slice per sandwich of smoked gouda cheese
• butter

Instructions

1. Roast the Vegetables:
Preheat your oven to 450°F. Place the tomatoes (large ones halved), onion quarters, and garlic cloves on a sheet pan. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat. Roast in the oven for 30 minutes, or until the tomatoes are soft and slightly charred. Make sure to check on it about halfway through and stir or turn over veggies if needed.

2. Blend the Soup:
Carefully transfer the roasted vegetables to a blender or food processor and blend until desired smoothness is reached. Transfer to a pot on the stove and over medium heat add broth, heavy whipping cream, Italian seasoning, garlic powder and more salt and pepper if needed.

3. Make the Grilled Cheese:
While the soup is roasting, spread butter on each slice of bread, or I like to just put the butter right in my pan and lay the bread in it. Lay bread in the pan and once one side is slightly golden, layer your cheese and bread on top of one piece to make your sandwich. Cook until golden brown on both sides and cheese is melted.

4. Serve and Enjoy:
Ladle the warm tomato soup into bowls and serve alongside the grilled cheese sandwiches for dipping.

Why I Love This Meal:

• Easy to Make: It’s nice to have the soup roasting in the oven while you make the grilled cheese and after making this once, you’ll pretty much have it memorized.
• Affordable Ingredients: All sourced from Aldi without breaking the bank.
• Crowd-Pleaser: Perfect for kids and adults alike.

Do you have a favorite Aldi-inspired weeknight dinner? Let me know in the comments below!

Sheet Pan Tomato Soup & Smoked Gouda Pepper Jack Grilled Cheese Sandwiches Using Ingredients From Aldi

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Ingredients

  

• 1 bag on the vine tomatoes
• 1 package cherry tomatoes
• 1 yellow onion
• 1 head of garlic peeled
• 2 tbsp Olive Oil
• 1/2 tsp Italian Seasoning
• 1 tsp Garlic Powder
• Salt and pepper to taste
• 2 cups Broth I used chicken
• 1 cup Heavy Whipping Cream

For the grilled cheese

• Your choice of bread – I like Aldi’s sourdough
• 1 slice per sandwich of pepper jack cheese
• 1 slice per sandwich of smoked gouda cheese
• butter

Instructions

 

• Roast the Vegetables:
• Preheat your oven to 450°F. Place the tomatoes (large ones halved), onion quarters, and garlic cloves on a sheet pan. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat. Roast in the oven for 30 minutes, or until the tomatoes are soft and slightly charred. Make sure to check on it about halfway through and stir or turn over veggies if needed.
• Blend the Soup:
• Carefully transfer the roasted vegetables to a blender or food processor and blend until desired smoothness is reached. Transfer to a pot on the stove and over medium heat add broth, heavy whipping cream, Italian seasoning, garlic powder and more salt and pepper if needed.
• Make the Grilled Cheese:
• While the soup is roasting, spread butter on each slice of bread, or I like to just put the butter right in my pan and lay the bread in it. Lay bread in the pan and once one side is slightly golden, layer your cheese and bread on top of one piece to make your sandwich. Cook until golden brown on both sides and cheese is melted.

Keywordaldi finds, sandwich, soups, weeknight dinner