There’s nothing quite like a warm, comforting bowl of soup paired with a satisfying sandwich to lift your spirits on a chilly day. Whether you’re looking for a classic comfort food combination or something new and exciting, we’ve got you covered with these 18 cozy soup and sandwich recipes that are sure to become new favorites.
From creamy tomato basil soup with grilled cheese to spicy lentil soup with avocado and bacon sandwiches, there’s something on this list for everyone. We’ve also included some unexpected twists, like Thai coconut soup with chicken satay wrap or black bean soup with chipotle chicken quesadilla. Whether you’re in the mood for something light and refreshing or rich and indulgent, these recipes are sure to hit the spot.
So grab a spoon and get cozy – it’s time to dive into our collection of delicious soup and sandwich combinations!
Creamy Tomato Basil Soup with Grilled Cheese Sandwich
This comforting soup and sandwich combination is a perfect pairing for a cozy evening or a quick lunch. The creamy tomato basil soup is infused with the sweetness of caramelized onions, while the grilled cheese sandwich adds a crispy texture.
Ingredients:
For the soup:
– 2 tablespoons butter
– 1 medium onion, caramelized
– 3 cups fresh tomatoes, chopped (or 1 can of crushed tomatoes)
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 teaspoons dried basil
– Salt and pepper to taste
For the grilled cheese:
– 2 slices bread
– 2 tablespoons butter, divided
– 2 slices cheddar cheese, divided
Instructions:
1. Preheat grill or grill pan to medium heat.
2. In a pot, sauté onions in butter until caramelized. Add garlic and cook for 1 minute.
3. Add tomatoes, chicken broth, heavy cream, and basil. Simmer for 15 minutes or until soup thickens.
4. Grill cheese sandwiches by buttering bread, placing cheese inside, and cooking for 2-3 minutes per side.
5. Serve soup with grilled cheese sandwich.
Cooking Time: 30 minutes
Classic Chicken Noodle Soup with Turkey Club Sandwich
This comforting classic chicken noodle soup pairs perfectly with a satisfying turkey club sandwich, making it a match made in heaven for a quick and delicious meal.
Ingredients:
For the soup:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup egg noodles
– Salt and pepper to taste
For the sandwich:
– 4 slices whole wheat bread
– 4 oz sliced turkey breast
– 2 tablespoons mayonnaise
– 2 lettuce leaves
– 2 tomato slices
– 2 slices cheddar cheese
– 1 tablespoon mustard
Instructions:
1. Bring chicken broth to a boil, then add chicken, onion, and garlic. Reduce heat and simmer for 10-12 minutes or until chicken is cooked through.
2. Cook egg noodles according to package instructions.
3. Assemble sandwich by spreading mayonnaise on bread, adding turkey, lettuce, tomato, cheese, and mustard.
4. Serve soup with sandwich and enjoy!
Cooking Time: 20-25 minutes
Butternut Squash Soup with Brie and Apple Panini
Warm up with a comforting bowl of Butternut Squash Soup paired with crispy Brie and Apple Panini. This sweet and savory combination is perfect for a chilly evening or a cozy brunch.
Ingredients:
For the soup:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish
For the panini:
– 4 slices of artisanal bread (e.g., baguette or ciabatta)
– 1 wheel of Brie cheese, softened
– 1 crisp apple, sliced
– Honey or jam for spreading (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the squash for 45 minutes, or until tender.
2. In a large pot, sauté the onion and garlic in butter until softened. Add roasted squash, broth, and heavy cream. Bring to a simmer and puree with an immersion blender or regular blender.
3. Assemble panini by spreading Brie cheese on bread slices, topping with apple slices, and drizzling with honey or jam (if using). Grill the sandwiches until crispy and golden.
4. Serve warm soup with crusty panini for dipping.
Cooking Time: 1 hour
French Onion Soup with Croque Monsieur
Elevate your soup game with this classic French combination of caramelized onions and melted cheese, paired with a crispy sandwich for the perfect comfort food experience.
Ingredients:
For the French Onion Soup:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 teaspoon sugar
– 1/4 cup dry white wine
– 6 cups beef broth
– 4 slices of baguette, toasted
– grated Swiss cheese (optional)
For the Croque Monsieur:
– 4 slices of baguette
– 4 ounces ham or prosciutto, thinly sliced
– 4 ounces Gruyère cheese, grated
– 2 tablespoons butter
Instructions:
1. Caramelize onions in butter and sugar for 20-25 minutes.
2. Add white wine and cook until reduced.
3. Add beef broth and bring to a simmer.
4. Assemble soup by placing toasted baguette slices on top of onions, followed by grated cheese (if using).
5. Grill sandwich: Butter one side of each bread slice, place ham/prosciutto and Gruyère on the unbuttered side, and grill until golden brown.
6. Serve soup with grilled sandwich on top.
Cooking Time: 35-40 minutes
Broccoli Cheddar Soup with Ham and Swiss Sliders
Elevate your soup game with this comforting and flavorful recipe that combines the richness of broccoli cheddar soup with the savory goodness of ham and Swiss sliders. Perfect for a cozy dinner or a fun gathering.
Ingredients:
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 2 cups chicken broth
– 1 cup milk
– 1/2 cup cheddar cheese, shredded
– 1/4 cup heavy cream
– Salt and pepper to taste
– 6 slices ham
– 12 Swiss rolls
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened (3-4 minutes).
2. Add broccoli, chicken broth, milk, cheddar cheese, and heavy cream. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Preheat oven to 350°F (180°C). Assemble sliders by placing ham on each Swiss roll.
4. Serve hot soup with ham and Swiss sliders on the side.
Cooking Time: 20-25 minutes
Spicy Lentil Soup with Avocado and Bacon Sandwich
Warm up on a chilly day with this flavorful and filling Spicy Lentil Soup, paired with a crispy bacon and avocado sandwich. This recipe combines the comfort of a hearty soup with the freshness of ripe avocado and the smokiness of crispy bacon.
Ingredients:
For the soup:
– 1 cup dried green or brown lentils
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
For the sandwich:
– 4 slices bread
– 6 slices cooked bacon
– 2 ripe avocados, sliced
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté onion, garlic, and bell pepper in a little oil until tender.
2. Add lentils, broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Blend soup with an immersion blender or regular blender until slightly thickened.
4. Assemble sandwiches by topping toasted bread with crispy bacon, sliced avocado, and a sprinkle of salt.
Cooking Time: 45-50 minutes
Potato Leek Soup with Reuben Sandwich
Satisfy your cravings with this comforting potato leek soup paired with a crispy Reuben sandwich, perfect for a cozy evening or lunch.
Ingredients:
For the soup:
– 2 large potatoes, peeled and diced
– 2 medium leeks, cleaned and sliced
– 4 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
For the sandwich:
– 4 slices rye bread
– 8 ounces corned beef, thinly sliced
– 2 tablespoons Thousand Island dressing
– 4 slices Swiss cheese
– Lettuce and tomato (optional)
Instructions:
1. In a large pot, sauté butter, onion, and leeks until softened.
2. Add potatoes, chicken broth, and salt. Bring to a boil, then simmer for 20-25 minutes or until potatoes are tender.
3. Use an immersion blender or transfer soup to a blender to puree.
4. Stir in heavy cream. Season with pepper.
5. Grill rye bread and assemble sandwiches with corned beef, Swiss cheese, and Thousand Island dressing.
Cooking Time: 30-35 minutes
Minestrone Soup with Caprese Grilled Cheese
Warm up on a chilly day with this comforting combination of classic minestrone soup and creamy caprese grilled cheese. The rich flavors and textures will leave you feeling cozy and satisfied.
Ingredients:
For the Minestrone Soup:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked pasta (such as elbow macaroni)
– 1 cup cannellini beans, drained and rinsed
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
For the Caprese Grilled Cheese:
– 2 slices of bread (such as baguette or ciabatta)
– 2 tablespoons butter
– 2 slices of fresh mozzarella cheese
– 1/4 cup sliced fresh tomatoes
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, sauté onion and garlic in olive oil until softened.
3. Add vegetable broth, diced tomatoes, pasta, and cannellini beans. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until soup has thickened slightly.
4. Meanwhile, butter bread slices. Assemble sandwiches with mozzarella cheese, tomato slices, and basil leaves.
5. Grill sandwiches in the oven for 2-3 minutes or until cheese is melted and bread is toasted.
6. Serve minestrone soup hot, topped with grated Parmesan cheese (optional). Pair with a grilled cheese sandwich for a satisfying meal.
Cooking Time: 25-30 minutes
Clam Chowder with Lobster Roll
Experience the ultimate coastal comfort food with this creamy clam chowder recipe, perfectly paired with a succulent lobster roll.
Ingredients:
– 2 cups clam juice
– 1 cup heavy cream
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons butter
– 2 cups clams, scrubbed and rinsed (fresh or canned)
– 2 lobster rolls, toasted and buttered (recipe below)
Lobster Roll Recipe:
– 4 lobster claws, cooked and chilled
– 1 tablespoon mayonnaise
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 4 hamburger buns
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until tender.
2. Gradually add clam juice, heavy cream, thyme, paprika, salt, and pepper. Bring to a simmer.
3. Add clams and cook until heated through.
4. Serve chowder with lobster rolls and enjoy!
Cooking Time: 20-25 minutes
Roasted Red Pepper Soup with Mozzarella and Pesto Panini
Elevate your lunch game with this creamy and flavorful soup paired with a crispy panini. This recipe is perfect for a quick yet satisfying meal.
Ingredients:
For the soup:
– 4 red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
For the panini:
– 2 slices bread ( Ciabatta or Focaccia work well)
– 2 tablespoons pesto
– 2 slices mozzarella cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast red bell peppers for 30-40 minutes, or until charred and blistered.
3. In a blender or food processor, puree roasted peppers with remaining ingredients.
4. Heat the soup over medium heat until warm.
5. Assemble panini by spreading pesto on bread, topping with mozzarella cheese, and grilling until crispy.
Cooking Time: 45-50 minutes
Split Pea Soup with Smoked Gouda and Ham Sandwich
This comforting soup and sandwich combination is perfect for a chilly day or a satisfying lunch. The creamy split pea soup pairs perfectly with the smoky flavor of the gouda and the salty goodness of the ham.
Ingredients:
For the soup:
– 1 cup dried green split peas
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
For the sandwich:
– 2 slices of bread (white or whole wheat)
– 2 tablespoons butter, softened
– 4 slices of ham
– 2 slices of smoked gouda cheese
– Lettuce leaves and tomato slices for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add onion and garlic; cook until softened.
2. Add split peas, cumin, salt, and pepper. Cook for 1 minute.
3. Pour in vegetable broth; bring to a boil, then reduce heat and simmer for 30-40 minutes or until peas are tender.
4. Assemble the sandwiches by buttering bread slices, adding ham and gouda cheese, and garnishing with lettuce and tomato (if using).
5. Serve the soup hot alongside the sandwich.
Cooking Time: 45-50 minutes
Thai Coconut Soup with Chicken Satay Wrap
This recipe combines the creamy richness of Thai coconut soup with the savory flavors of chicken satay, all wrapped up in a crispy flour tortilla. Perfect as a quick and satisfying meal or lunch on-the-go.
Ingredients:
For the soup:
– 2 cups chicken broth
– 1 can (14 oz) full-fat coconut milk
– 1 tablespoon grated fresh ginger
– 2 cloves garlic, minced
– 1/2 teaspoon Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
For the satay:
– 4 boneless, skinless chicken breasts, cut into thin strips
– 1/4 cup plain yogurt
– 2 tablespoons peanut butter
– 1 tablespoon soy sauce
– 1 teaspoon grated fresh ginger
– Salt and pepper to taste
– Satay skewers (optional)
Instructions:
1. In a large pot, combine chicken broth, coconut milk, ginger, garlic, curry paste, salt, and pepper. Bring to a simmer over medium heat.
2. Cook satay by marinating chicken strips in yogurt mixture for at least 30 minutes. Grill or cook in a skillet until cooked through.
3. Warm flour tortillas according to package instructions.
4. Assemble wraps by spooning soup into tortilla, topping with grilled satay, and garnishing with cilantro.
Cooking Time: 20-25 minutes
Beef Barley Soup with Philly Cheesesteak Sandwich
This comforting soup and sandwich combination is a twist on classic Philly cheesesteaks, adding the warmth of beef barley soup to satisfy your cravings.
Ingredients:
For the soup:
– 1 lb beef stew meat
– 2 cups beef broth
– 1 cup pearl barley
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen mixed vegetables (carrots, peas, corn)
– 1 tsp dried thyme
– Salt and pepper, to taste
For the sandwiches:
– 4 hoagie rolls
– 8 oz thinly sliced beefsteak (such as ribeye or top round)
– 2 tbsp butter
– 2 cups shredded mozzarella cheese
– Lettuce, tomato, and mayonnaise (optional)
Instructions:
1. In a large pot, brown the beef in oil over medium-high heat. Add onion and garlic; cook until softened.
2. Add broth, barley, vegetables, thyme, salt, and pepper. Bring to a boil, then simmer for 45 minutes or until barley is tender.
3. Meanwhile, grill or sauté the beefsteak until cooked through.
4. Assemble sandwiches by spreading butter on hoagie rolls, adding beefsteak, and topping with mozzarella cheese.
Cooking Time: 1 hour 15 minutes
Corn Chowder with Pulled Pork Grilled Cheese
Elevate your comfort food game with this indulgent twist on a classic grilled cheese sandwich, paired with a rich and creamy corn chowder.
Ingredients:
For the Corn Chowder:
– 2 cups frozen corn kernels
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
For the Pulled Pork Grilled Cheese:
– 4 slices of bread (white or whole wheat)
– 2 tablespoons butter, divided
– 1 pound pulled pork
– 2 cups shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine corn kernels, onion, garlic, flour, chicken broth, and heavy cream. Bring to a simmer over medium heat.
3. Reduce heat to low and let chowder cook for 10-12 minutes or until thickened slightly.
4. Meanwhile, butter one side of each bread slice.
5. Assemble the sandwiches by spreading pulled pork on two slices and topping with cheese. Place remaining bread slices, buttered-side up, on top.
6. Grill sandwiches in a skillet over medium heat for 2-3 minutes or until golden brown. Flip and cook for an additional 2-3 minutes.
7. Serve chowder alongside grilled cheese.
Cooking Time: 20-25 minutes
Gazpacho with Shrimp and Avocado Croissant
Experience the essence of a Spanish summer with this refreshing gazpacho recipe, elevated by succulent shrimp and creamy avocado croissants.
Ingredients:
For the Gazpacho:
– 2 cups diced tomatoes
– 1 cup diced bell peppers
– 1 cup diced cucumber
– 1/4 cup red wine vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
For the Shrimp:
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
For the Avocado Croissant:
– 1 ripe avocado, mashed
– 1 croissant, toasted
– Salt and pepper to taste
Instructions:
1. Combine gazpacho ingredients in a blender; blend until smooth. Refrigerate for at least 30 minutes.
2. Grill shrimp with garlic and olive oil for 2-3 minutes per side. Season with salt and pepper.
3. Toast the croissant, then spread with mashed avocado. Top with grilled shrimp.
4. Serve gazpacho chilled, garnished with cilantro leaves.
Cooking Time: 15 minutes (plus chilling time)
Mushroom Wild Rice Soup with Turkey Cranberry Panini
This recipe combines the earthy flavors of mushrooms and wild rice with the sweetness of cranberries, all wrapped up in a crispy panini. Perfect for a chilly fall or winter evening.
Ingredients:
For the soup:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup wild rice blend
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
For the panini:
– 4 slices of whole wheat bread
– 2 tablespoons unsalted butter, softened
– 2 ounces sliced turkey breast
– 1/4 cup cranberry sauce
– 1/4 cup crumbled blue cheese (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until translucent.
2. Add mushrooms and cook until tender, about 5 minutes.
3. Add wild rice blend, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until rice is cooked.
4. Stir in heavy cream and season with salt and pepper.
5. Assemble panini by spreading butter on bread, layering turkey, cranberry sauce, and blue cheese (if using). Grill until crispy.
Cook Time: 30-35 minutes
Black Bean Soup with Chipotle Chicken Quesadilla
This recipe combines the bold flavors of chipotle peppers and black beans with the comforting warmth of a quesadilla, making it a perfect meal for a chilly evening.
Ingredients:
For the soup:
– 1 can black beans, drained and rinsed
– 2 cups vegetable broth
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 chipotle pepper in adobo sauce, chopped
– 1 tsp ground cumin
– Salt and pepper to taste
For the quesadilla:
– 2 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 tbsp chipotle peppers in adobo sauce
– 2 large tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
Instructions:
1. In a large pot, sauté onion and garlic until softened.
2. Add bell pepper, chipotle pepper, cumin, salt, and pepper. Cook for 5 minutes.
3. Stir in black beans and vegetable broth. Simmer for 20-25 minutes or until soup is heated through.
4. Meanwhile, marinate chicken breasts in olive oil and chipotle peppers for at least 30 minutes.
5. Grill or cook chicken to desired doneness.
6. Assemble quesadillas by placing cooked chicken on one half of each tortilla, topping with cheese, and folding the other half over.
7. Cook quesadillas in a skillet until crispy and melted.
Cooking Time: 35-40 minutes
Pumpkin Soup with Sage and Prosciutto Ciabatta
Warm up this fall season with a creamy Pumpkin Soup paired with crispy Prosciutto Ciabatta, infused with the earthy flavor of sage.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 2 teaspoons dried sage
– Salt and pepper to taste
– Fresh sage leaves for garnish
– Prosciutto Ciabatta (store-bought or homemade)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add pumpkin, chicken broth, heavy cream, and dried sage to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup is smooth and creamy.
3. Season with salt and pepper to taste.
4. Preheat broiler. Slice Prosciutto Ciabatta into thick strips and toast under the broiler until crispy.
5. Serve warm soup with toasted ciabatta and garnish with fresh sage leaves.
Cooking Time: 25-30 minutes
Summary
Get ready to cozy up with these 18 delicious soup and sandwich recipes that are sure to become your new comfort food favorites. From creamy tomato basil soup paired with grilled cheese, to spicy lentil soup served with avocado and bacon, there’s something for everyone. Explore classic combinations like chicken noodle soup with turkey club sandwiches, or try something new like Thai coconut soup with a chicken satay wrap. With these recipes, you’ll never have to choose between a warm bowl of goodness and a satisfying sandwich again.
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