As the temperatures drop, there’s nothing like curling up with a warm and comforting bowl of soup paired with a satisfying sandwich. Winter is the perfect time to indulge in hearty, cozy meals that will keep you cozy and satisfied. In this article, we’ll share 18 delicious soup and sandwich combinations that are sure to become your new favorite winter comfort foods.
From classic chicken noodle soup with turkey club sandwiches to creamy tomato basil soup with grilled cheese, each pairing is designed to bring out the best in both the soup and the sandwich. Whether you’re in the mood for something spicy and adventurous or comforting and familiar, we’ve got you covered. So go ahead, grab a spoon and get cozy – it’s time to warm up with these 18 cozy soup and sandwich recipes perfect for winter!
Creamy Tomato Basil Soup with Grilled Cheese Sandwich
Savor the comfort of a warm, creamy tomato soup paired with a crispy grilled cheese sandwich, perfect for a cozy evening or quick lunch. This recipe combines the simplicity of canned tomatoes with the brightness of fresh basil and the creaminess of heavy cream.
Ingredients:
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp butter
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tsp dried basil
– Salt and pepper to taste
– 2 slices bread (white or whole wheat)
– 2 slices cheese (such as cheddar, mozzarella, or provolone)
Instructions:
1. In a large pot, melt butter over medium heat. Add garlic and cook for 1 minute.
2. Add chicken broth, diced tomatoes, salt, and pepper. Bring to a simmer.
3. Reduce heat to low and let soup simmer for 10-15 minutes or until slightly thickened.
4. Stir in heavy cream and dried basil.
5. Meanwhile, butter one side of each bread slice. Place cheese on unbuttered side of one slice and top with another slice (butter-side up).
6. Grill sandwiches over medium heat until golden brown.
7. Serve soup hot with grilled cheese sandwich.
Cooking Time: 20-25 minutes
Classic Chicken Noodle Soup with Turkey Club Sandwich
A comforting and satisfying combination of warm chicken noodle soup and a crunchy turkey club sandwich, perfect for a cozy meal or snack.
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 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 ounces egg noodles
For the sandwich:
– 4 slices whole wheat bread
– 4 ounces cooked turkey breast
– 2 tablespoons mayonnaise
– 2 lettuce leaves
– 2 tomato slices
– 2 slices Swiss cheese
– Salt and pepper to taste
Instructions:
1. Cook the egg noodles according to package instructions.
2. In a large pot, combine chicken broth, onion, garlic, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add the chicken to the pot and cook until cooked through, about 5-7 minutes.
4. Assemble the sandwiches by spreading mayonnaise on each slice of bread, layering with turkey breast, lettuce, tomato, and cheese.
Cooking Time: 20-25 minutes
Broccoli Cheddar Soup with Ham and Swiss Panini
This hearty soup is a perfect blend of creamy, cheesy goodness and the savory flavor of ham, all wrapped up in a crispy panini sandwich. Perfect for a chilly day or a quick lunch.
Ingredients:
For the soup:
– 2 cups broccoli florets
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup milk
– 1/2 cup shredded cheddar cheese
– 2 slices cooked ham, diced
For the panini:
– 4 slices bread (white or whole wheat)
– 2 tablespoons butter, softened
– 2 slices Swiss cheese
– 2 slices cooked ham
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add broccoli, chicken broth, and milk. Bring to a boil; reduce heat and simmer for 10-12 minutes or until broccoli is tender.
3. Stir in cheddar cheese until melted. Add diced ham; stir to combine.
4. Preheat panini press or grill to medium-high heat.
5. Butter bread slices on both sides. Assemble sandwiches with Swiss cheese, ham, and a spoonful of soup.
6. Cook in panini press or grill for 2-3 minutes or until bread is toasted and cheese is melted.
Cooking Time: 20-25 minutes
Spicy Pumpkin Soup with Avocado Turkey Sandwich
Warm up this fall season with a deliciously spicy pumpkin soup paired with a creamy avocado turkey sandwich.
Ingredients:
For the Spicy Pumpkin Soup:
– 1 small pumpkin, cooked and pureed
– 2 tablespoons butter
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 4 cups chicken broth
– Salt and pepper to taste
For the Avocado Turkey Sandwich:
– 2 slices whole wheat bread
– 2 tablespoons cream cheese, softened
– 1 ripe avocado, mashed
– 2 slices cooked turkey breast
– Lettuce leaves and tomato slices (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Stir in cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
3. Add pumpkin puree, chicken broth, salt, and pepper. Bring to a boil; reduce heat and simmer for 15-20 minutes.
4. Meanwhile, spread cream cheese on bread slices. Top with mashed avocado and turkey breast.
5. Serve soup hot, accompanied by the Avocado Turkey Sandwich.
Cooking Time: 25-30 minutes
French Onion Soup with Roast Beef and Cheddar Sandwich
Elevate your comfort food game with this rich and satisfying combination of caramelized onions, savory roast beef, and melted cheddar cheese on toasted bread.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 1 cup dry white wine
– 6 cups beef broth
– 4 slices of roast beef (such as prime rib or top round)
– 4 slices of white bread
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large saucepan, melt butter over medium heat. Add onions and cook until caramelized, about 20 minutes.
3. Add wine and broth; bring to a simmer. Reduce heat and let cook while preparing the sandwiches.
4. Toast bread slices and top with roast beef, caramelized onions, and grated cheddar cheese.
5. Place sandwiches under broiler until cheese is melted and bubbly, about 2-3 minutes.
6. Serve immediately alongside the French onion soup.
Cooking Time: Approximately 30-40 minutes
Lentil Soup with Caprese Grilled Cheese Sandwich
Warm up on a chilly day with this hearty and flavorful combination of Lentil Soup and Caprese Grilled Cheese Sandwich.
Ingredients:
For the Lentil Soup:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
For the Caprese Grilled Cheese Sandwich:
– 4 slices of bread ( Ciabatta or Italian bread work well)
– 2 tablespoons unsalted butter, divided
– 2 cups shredded mozzarella cheese
– 1 cup sliced fresh tomatoes
– 8-10 basil leaves, chopped
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little oil until tender.
2. Add the lentils, broth, diced tomatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Meanwhile, preheat a grill or grill pan to medium-high heat.
4. Butter one side of each bread slice. Place one slice, butter-side down, on the grill. Top with mozzarella cheese, sliced tomatoes, and chopped basil. Place another bread slice, butter-side up, on top. Cook for 2-3 minutes or until golden brown and crispy.
5. Serve the Lentil Soup hot, topped with a Caprese Grilled Cheese Sandwich.
Cooking Time: 45-50 minutes
Clam Chowder with Tuna Melt Sandwich
Satisfy your seafood cravings with this comforting combination of creamy clam chowder and a tuna melt sandwich. This hearty meal is perfect for a chilly evening or a quick lunch.
Ingredients:
For the Clam Chowder:
– 1 can (14.5 oz) diced tomatoes
– 2 cups water
– 2 tablespoons butter
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup clams (fresh or canned)
– 1 teaspoon dried thyme
– Salt and pepper to taste
For the Tuna Melt Sandwich:
– 2 cans (5 oz each) tuna in water
– 4 slices white bread
– 2 tablespoons butter
– 2 cups shredded cheddar cheese
– Lettuce, tomato, and pickle slices for garnish
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add clams, thyme, salt, and pepper. Stir in water and diced tomatoes. Simmer 5-7 minutes or until chowder thickens.
3. For the tuna melt sandwich, mix canned tuna with a pinch of salt and pepper.
4. Butter bread slices, then top each with tuna mixture, shredded cheese, and a lettuce-tomato-pickle garnish.
5. Assemble sandwiches by placing the chowder in a bowl or serving it alongside.
Cooking Time: 15-20 minutes
Minestrone Soup with Italian Sub Sandwich
Elevate your lunch game with this comforting combination of flavors. This recipe combines the classic Italian soup, Minestrone, with a satisfying sub sandwich.
Ingredients:
For the Minestrone Soup:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (16 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1/2 cup small pasta shapes (e.g., elbow macaroni)
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
For the Italian Sub Sandwich:
– 4 slices Italian bread (e.g., Ciabatta or Focaccia)
– 8 oz salami, sliced
– 8 oz ham, sliced
– 2 cups shredded mozzarella cheese
– 1/4 cup chopped fresh basil
– Mayonnaise or olive oil for spreading
Instructions:
1. In a large pot, sauté garlic and small pasta shapes in olive oil until lightly toasted.
2. Add canned tomatoes, vegetable broth, kidney beans, cannellini beans, salt, and pepper. Simmer for 20-25 minutes or until the soup has thickened slightly.
3. Meanwhile, toast Italian bread slices.
4. Assemble sandwiches by spreading mayonnaise or olive oil on each slice, followed by salami, ham, mozzarella cheese, and a sprinkle of basil.
5. Serve Minestrone Soup alongside Italian Sub Sandwiches.
Cooking Time: 45-50 minutes
Corn Chowder with Bacon and Tomato Sandwich
This recipe combines the comforting flavors of corn chowder with the satisfying crunch of a tomato sandwich, all wrapped up with crispy bacon. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 pound diced tomatoes
– 2 cups frozen corn kernels
– 1 onion, chopped
– 4 slices of bacon, cooked and crumbled
– 2 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– 4 hamburger buns
– Fresh lettuce leaves
– Sliced tomatoes
– Mayonnaise (optional)
Instructions:
1. In a large pot, combine chopped onion, diced tomatoes, frozen corn kernels, cooked bacon, chicken broth, and heavy cream.
2. Bring the mixture to a simmer over medium heat and cook for 15-20 minutes or until the soup has thickened slightly.
3. Season with salt and pepper to taste.
4. Grill the hamburger buns until toasted.
5. Assemble the sandwiches by spreading mayonnaise on the bottom bun, followed by a spoonful of corn chowder, lettuce leaves, sliced tomatoes, and finally the top bun.
Cooking Time: 20-25 minutes
Potato Leek Soup with Turkey Avocado Wrap
This comforting soup combines the natural sweetness of potatoes and leeks with a hint of creaminess, perfectly paired with a flavorful turkey avocado wrap. A satisfying meal for any time of day.
Soup Ingredients:
– 2 large potatoes, peeled and diced
– 2 medium leeks, cleaned and sliced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
Wrap Ingredients:
– 1 pound cooked turkey breast
– 1 ripe avocado, mashed
– 1 tablespoon hummus
– 1 large flour tortilla
– Lettuce, tomato, and red onion (optional)
Cooking Instructions:
1. In a large pot, melt butter over medium heat. Add leeks and cook until softened, about 5 minutes.
2. Add potatoes, onion, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and season with salt and pepper to taste.
4. Meanwhile, assemble the wrap by spreading hummus on the tortilla, topping with turkey, mashed avocado, lettuce, tomato, and red onion (if using).
5. Serve the soup hot alongside the Turkey Avocado Wrap.
Cooking Time: 30-40 minutes
Split Pea Soup with Reuben Sandwich
This hearty soup and sandwich combination is a perfect cold-weather treat, packing a flavorful punch of split peas, tender beef, and tangy sauerkraut.
Ingredients:
– 1 cup dried split peas
– 2 cups water
– 1 pound beef brisket or shank, cut into 1-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 slices rye bread
– 2 tablespoons butter
– 2 cups sauerkraut, drained and rinsed
– 8 ounces corned beef, thinly sliced
– Swiss cheese, sliced
Instructions:
1. In a large pot, combine split peas, water, beef, onion, garlic, cumin, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 45 minutes or until the peas are tender.
3. Meanwhile, toast the rye bread.
4. Butter each slice of bread.
5. Assemble the sandwiches by layering sauerkraut, corned beef, and Swiss cheese on each slice.
6. Serve with a bowl of warm soup.
Cook Time: 45 minutes
Chicken Tortilla Soup with Chicken Caesar Wrap
This recipe combines the comforting flavors of chicken tortilla soup with the crispy, savory goodness of a chicken Caesar wrap. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
For the Chicken Tortilla Soup:
– 1 lb boneless, skinless chicken breast or thighs
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 6-8 corn tortillas, cut into strips
– Shredded cheese, sour cream, and cilantro for topping
For the Chicken Caesar Wrap:
– 2 boneless, skinless chicken breasts, cooked and shredded
– 4 large flour tortillas
– 1/4 cup Caesar dressing
– 1 cup romaine lettuce, chopped
– 1 cup shaved parmesan cheese
– 1/4 cup croutons
Instructions:
1. Cook chicken, onion, garlic, and bell pepper in a large pot until the vegetables are tender.
2. Add broth, diced tomatoes, and tortilla strips to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Assemble wraps by spreading Caesar dressing on a tortilla, followed by shredded chicken, lettuce, parmesan cheese, and croutons.
Cooking Time: 30-40 minutes
Vegetable Soup with Veggie Hummus Sandwich
Warm up with a hearty and healthy vegetable soup, paired with a creamy veggie hummus sandwich. This comforting meal is perfect for a cozy evening in.
Ingredients:
For the Vegetable Soup:
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
For the Veggie Hummus Sandwich:
– 1/2 cup cooked chickpeas
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1/4 cup olive oil
– 2 slices whole grain bread
– Lettuce leaves and tomato slices (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 5 minutes.
3. Pour in the vegetable broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Meanwhile, prepare the hummus by blending all ingredients together until smooth.
5. Assemble the sandwich by spreading the hummus on each slice of bread. Add lettuce and tomato if desired.
6. Serve the vegetable soup with the veggie hummus sandwich.
Cooking Time: 30-40 minutes
Tomato Bisque with Mozzarella and Pesto Panini
Elevate your lunch game with this creamy Tomato Bisque paired with melted mozzarella cheese and a hint of pesto on toasted panini. This comforting combination is sure to satisfy your taste buds.
Ingredients:
– 2 cups fresh tomatoes, diced
– 1/4 cup chicken broth
– 1 tablespoon butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh mozzarella cheese, sliced
– Pesto spread (homemade or store-bought)
– Panini bread
Instructions:
1. In a medium saucepan, melt butter over medium heat. Add onion and garlic; cook until softened, 3-4 minutes.
2. Add diced tomatoes, chicken broth, salt, and pepper. Bring to a simmer and cook for 15-20 minutes or until the soup has thickened slightly.
3. Stir in heavy cream. Taste and adjust seasoning as needed.
4. Assemble panini by spreading pesto on each bread slice, topping with sliced mozzarella cheese, and placing on top of warm tomato bisque.
Cooking Time: 25-30 minutes
Chicken and Rice Soup with Chicken Salad Sandwich
A comforting and flavorful soup paired with a fresh and tangy chicken salad sandwich, perfect for a quick and satisfying meal.
Ingredients:
For the soup:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups cooked white rice
– 4 cups chicken broth
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
For the sandwich:
– 2 boneless, skinless chicken breasts, cooked and diced
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1/4 cup chopped celery
– 2 tablespoons chopped fresh parsley
– 2 slices of bread (white or whole wheat)
Instructions:
1. In a large pot, combine chicken, rice, broth, onion, garlic, and thyme.
2. Bring to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked through.
3. Season with salt and pepper to taste.
For the sandwich:
1. In a bowl, mix together diced chicken, mayonnaise, mustard, celery, and parsley.
2. Assemble sandwiches by spreading the chicken salad on bread slices.
3. Serve immediately.
Cooking Time: 25-30 minutes
Beef Barley Soup with Steak and Blue Cheese Sandwich
This recipe combines the comforting flavors of beef barley soup with the richness of a steak and blue cheese sandwich, perfect for a satisfying meal. This twist on classic beef barley soup adds a new dimension of flavor and texture.
Ingredients:
For the soup:
– 1 pound beef stew meat
– 2 cups beef broth
– 1 cup pearl barley
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
For the sandwich:
– 1 pound steak (such as ribeye or strip loin)
– 2 tablespoons butter
– 4 slices blue cheese crumbles
– 4 hamburger buns
Instructions:
1. Cook beef stew meat, onion, garlic, carrot, and celery in a large pot over medium-high heat until browned.
2. Add beef broth, barley, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes or until barley is tender.
3. Grill steak to desired doneness. Butter buns and top with blue cheese crumbles. Assemble sandwiches.
4. Serve soup hot with sandwich on the side.
Cooking Time: 1 hour and 15 minutes
Butternut Squash Soup with Brie and Apple Grilled Cheese
Warm up with this sweet and savory Butternut Squash Soup paired with a creamy Brie and Apple Grilled Cheese. This comforting combination is perfect for a chilly fall or winter evening.
Ingredients:
For the soup:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 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 grilled cheese:
– 2 slices of bread (white or whole wheat)
– 1/4 cup brie cheese, softened
– 1/2 apple, sliced
– 1 tablespoon unsalted butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes or until tender.
3. In a blender or food processor, puree the roasted squash with chicken broth, heavy cream, salt, and pepper.
4. Grill the sandwiches by buttering the bread, placing brie cheese and apple slices in between, and cooking until golden brown.
5. Serve the soup hot with a grilled cheese sandwich on the side.
Cooking Time: 1 hour
Thai Coconut Soup with Spicy Chicken Sandwich
This recipe combines the creamy warmth of Thai coconut soup with the spicy kick of a chicken sandwich, perfect for a satisfying and flavorful meal.
Ingredients:
For the Thai Coconut Soup:
– 2 cups coconut milk
– 1 cup chicken broth
– 1/2 cup water
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
For the Spicy Chicken Sandwich:
– 1 pound boneless, skinless chicken breast
– 1/4 cup mayonnaise
– 1 tablespoon sriracha sauce
– 2 slices of bread
– Lettuce, tomato, and pickled jalapeños (optional)
Instructions:
1. In a large pot, heat the oil over medium-high heat. Add onion, garlic, and ginger; cook until softened.
2. Add coconut milk, chicken broth, water, cumin, turmeric, salt, and pepper. Bring to a simmer.
3. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
4. Grill or cook the chicken breast until cooked through. Spread mayonnaise on bread, then top with grilled chicken, sriracha sauce, lettuce, tomato, and pickled jalapeños (if using).
5. Serve the Thai Coconut Soup hot with the Spicy Chicken Sandwich.
Cooking Time: 20-25 minutes
Summary
Cozy up this winter with these 18 delicious soup and sandwich recipes. From classic combinations like creamy tomato basil soup paired with grilled cheese, to more adventurous options like spicy pumpkin soup with avocado turkey sandwiches, there’s something for everyone. Enjoy comforting classics like chicken noodle soup with a turkey club sandwich, or try something new like Thai coconut soup with spicy chicken. With a range of ingredients and flavors, these recipes are sure to warm your heart and belly this winter.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
