The Spruce Eats Editors Share Their Favorite Soup and Sandwich Combos

Did you know that January is both National Soup Month and National Wheat Bread Month? I didn’t, but when I found out I was instantly transported to my childhood bedroom in Harlem “cooking” canned soup on the covered heater. It gave off so much heat, that the windows could stay open and my sister and I would still be hot. My mom would put baking pans of water on it as a humidifier. If you know what I am talking about, can I get an “Amen”? 

I digress. When I wasn’t preparing food in my bedroom, my mom was making my favorite canned soup of the ‘70s (yes, GenXer here…don’t mess with the latchkey kids), Campbell’s Chicken Noodle Soup with a side of heavily buttered bread. Mostly when I was sick but, man, it was the best salve that I still eat today—though with much better bread and butter.

I knew that if I have these fond memories of my quintessential soup and bread moment, that my fellow food editors must have similar feelings about the ideal pairing. So I had to ask, and here's what they all had to say!

Kristin Stangl, Food Editor

THE COMBO Creamy tomato soup and a tuna melt

Tell us more Kristin... It's warming and comforting, and the cheesy action on the tuna melt takes it to the next level. Also, banana peppers on my tuna melt is a must!

Meg Scott, Senior Food Editor

THE COMBO There is this fantastic tomato orange soup made by a local deli in Oregon called Elephants Delicatessen. I found the recipe online and make it all the time in the winter because it's really easy and packs more of a punch than a plain tomato soup. I pair it with little cheese toasties of baguette cut on the diagonal, spread pretty generously with Dijon mustard, and piled with Tillamook extra sharp white cheddar. You want some of the cheese to spill out into the pan when you're cooking the toasties because those little crunchy cheese feet really make the sandwich.

Tell us more Meg... The orange juice really adds some complexity to the soup and just a little sweetness. The salty-crunchy umami-ness of the cheese and Dijon mustard contrast the sweetness and provide crunch. The baguette is key for this combo because, while I am all about a classic grilled cheese on white bread, for this combination you want a sandwich that has a heartier texture and chew to it.

Emma Christensen, Associate General Manager

THE COMBO Creamy tomato soup and grilled cheese sandwich, sliced on the diagonal, please.

Tell us more Emma... Total childhood nostalgia. I love dunking the grilled cheese in the tomato soup and getting a bit of creamy soup, crusty buttery bread, and gooey cheese all in one bite. The pairing of sweet-tangy tomatoes and rich cheddar cheese is also just....chef's kiss.

Victoria Heydt, Editorial Project Manager

THE COMBO My favorite soup and sandwich combo is coconut butternut squash soup topped with crisped prosciutto served with crusty garlic bread croutons. 

Tell us more Victoria... The combination of textures (creamy from the soup and crispy from the prosciutto and garlic croutons), plus the sweet and savory moments (sweet from the butternut squash and coconut milk and savory from the prosciutto and garlic croutons) are what make this a go-to pairing for me. Especially during colder months.

Arie Knutson, Editorial Director

THE COMBO Butternut squash and apple soup and a gruyere grilled cheese.

Tell us more Arie... This combination is pure nostalgia for me. When I was first getting into cooking in college, this was one of my go-tos (it felt so fancy!). I love how the sweetness of the soup pairs with the nuttiness of the cheese.

Mariana Gonzalez, Email Editor

THE COMBO A simple, perfectly toasted tuna melt (mayo and butter, cheddar cheese) paired with any creamy soup that has bacon in it.

Tell us more Mariana... Tuna and bacon are a dream pair to me. And of all the ways I can think of having them together, a cheesy sandwich with creamy soup definitely tops that list. 

Mary Hoban, Associate Editorial Director

THE COMBO Tomato soup and grilled cheese

Tell us more MK... Honestly, I love tomato on my grilled cheese sandwiches if I'm having them alone because the trio of tomato, cheese, and bread is just a winner however you mix them together. But the perfect way to get that tomato taste with your warm doughy bread and cheese is by dipping your grilled cheese into a piping hot bowl of soup. The flavors complement each other and it's just so easy to eat because everything melts perfectly together for one delicious bite.

Jason Devaney, Associate Editorial Director

THE COMBO Grilled cheese and tomato soup.

Tell us more Jason... I've had so many soup-and-sandwich combos, but this is still my favorite — probably because it's so simple. I use olive oil instead of butter, and I prefer a multi-grain type of bread because that seems to get crispier. As far as cheese, anything goes—and when I can use two different types, I do! Dipping each bite into the warm soup gives me a nice cozy feeling on a cold day. If I don't have any tomato soup around, butternut squash soup is a solid runner-up option.

And there it is! Thanks team-ily!

Clearly, tomato soup and grilled cheese has a special place in our hearts. Now, get in the kitchen, whip up your perfect soup, put some things between two pieces of bread, and live your best life. You have the entire Spruce Eats team behind you.