Tomato Soup & Steak Sandwich

A Cozy Combo You’ll Want on Repeat

When you’ve got a box of tomatoes sitting on your counter thanks to a neighbor’s overgrown garden — what else does one do than make tomato soup? Perfect fall dish if you ask me! This homemade tomato soup paired with a cheesy steak sandwich hits that cozy, comfort-food sweet spot.

How to Make It

Roast your veggies.
Start by tossing about 3 pounds of tomatoes, 1–2 onions (roughly chopped), and a whole head of garlic (skin on) onto a cookie sheet. Drizzle generously with olive oil and season with salt, pepper, sugar, and a pinch of red pepper flakes. Roast until everything is caramelized and fragrant — the kind of smell that fills your kitchen in the best way.

Grill the steak.
While the veggies roast, cook your steak (New York Strip works great!) on the grill or in a hot pan. Season simply with salt and pepper, and cook to your preferred doneness. Slice it thin once it’s rested — this will be your sandwich filling later.

Blend the soup.
Transfer your roasted veggies to a large pot. Add about 2 cups of chicken stock, a little extra sugar if needed, and any additional seasoning to taste. Bring to a light boil for about 10 minutes, then blend until smooth using a blender or immersion blender. Stir in ½ cup of heavy cream and top with freshly grated Parmesan before serving.

Build the sandwiches.
Butter your bread slices and layer with cheese, sliced steak, and another slice of buttered bread. Pan-fry or grill until golden and the cheese is perfectly melted.

Serve & enjoy.
Dish up your tomato soup, add a sprinkle of Parmesan, and serve alongside your cheesy steak sandwich for dipping. Cozy, hearty, and perfectly satisfying.

Why We Love This Combo

• Simple ingredients, big flavor.

• Great way to use up extra tomatoes (and maybe that leftover steak).

• Feels gourmet but easy enough for a weeknight dinner.

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