25 COZY SOUP AND SANDWICH PAIRINGS FOR EASY LUNCHES AND DINNERS

Few meals are as easy and comforting as a warm bowl of soup with a good sandwich on the side.

These soup and sandwich pairings are perfect for busy lunches, simple weeknight dinners, chilly days, or anytime you want something filling without making a complicated meal.

There are easy options for family dinners, work-from-home lunches, meal prep, and casual weekend meals.

Use these ideas when you need an easy lunch or dinner pairing that feels complete with minimal effort.

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SOUP AND SANDWICH PAIRINGS

1. Creamy Tomato Basil Soup + Classic Grilled Cheese

The ultimate comfort pairing: silky tomato basil soup with a buttery, golden grilled cheese for dunking.

It’s simple, cheap and loved by kids and adults alike.

Soup Ingredients:

• 2 tbsp butter
• 1 onion, diced
• 3 garlic cloves
• 2 cans (28 oz) crushed tomatoes
• 2 cups chicken or vegetable broth
• 1 tsp sugar
• 1/2 cup heavy cream
• 1/4 cup fresh basil

Soup Instructions:

1. Cook the onion in butter 5 minutes, then add garlic for 1 minute.
2. Add tomatoes, broth and sugar and simmer 20 minutes.
3. Blend until smooth.
4. Stir in cream and basil and season with salt and pepper.

Sandwich Ingredients:

• 8 slices sourdough or white bread
• 8 slices sharp cheddar
• 3 tbsp butter, softened

Sandwich Instructions:

1. Butter one side of each bread slice.
2. Place 2 slices cheese between bread, butter sides out.
3. Cook in a skillet over medium-low heat 3 to 4 minutes per side until golden and melted.

2. French Onion Soup + Roast Turkey and Swiss on Rye

Rich, slow-caramelized onion soup in a beefy broth, paired with a turkey and Swiss sandwich on toasted rye.

Caramelizing the onions takes time, but it’s mostly hands-off.

Soup Ingredients:

• 4 tbsp butter
• 4 large yellow onions, thinly sliced
• 1 tsp sugar
• 2 garlic cloves
• 2 tbsp flour
• 6 cups beef broth
• 1 tbsp Worcestershire sauce
• 2 sprigs thyme
• 1 tbsp balsamic vinegar

Soup Instructions:

1. Cook the onions in butter with sugar over medium-low heat 40 to 45 minutes, stirring often, until deep golden.
2. Add garlic and flour and stir 1 minute.
3. Add broth, Worcestershire and thyme and simmer 20 minutes.
4. Stir in balsamic and season to taste.

Sandwich Ingredients:

• 8 slices rye bread
• 3/4 lb sliced roast turkey
• 4 slices Swiss cheese
• Dijon mustard
• 2 tbsp butter

Sandwich Instructions:

1. Spread dijon on 4 slices of rye.
2. Layer turkey and Swiss and top with the remaining bread.
3. Butter the outsides and toast in a skillet until golden and melted.

3. Broccoli Cheddar Soup + Grilled Chicken Pesto Sandwich (36g Protein)

Thick, cheesy broccoli cheddar soup with a fresh grilled chicken pesto sandwich on ciabatta.

The bright pesto cuts through the rich, creamy soup.

Soup Ingredients:

• 4 tbsp butter
• 1 onion, diced
• 1/4 cup flour
• 2 cups chicken broth
• 2 cups half-and-half
• 4 cups broccoli florets, chopped
• 1 carrot, shredded
• 2 1/2 cups sharp cheddar, shredded
• Pinch of nutmeg

Soup Instructions:

1. Cook the onion in butter 5 minutes, then stir in flour.
2. Whisk in broth and half-and-half and simmer until thickened.
3. Add broccoli and carrot and simmer 15 to 20 minutes until tender.
4. Stir in cheddar a handful at a time until melted, and add nutmeg.

Sandwich Ingredients:

• 2 chicken breasts, sliced in half horizontally
• 1 tsp Italian seasoning
• 4 ciabatta rolls
• 1/4 cup basil pesto
• 4 slices mozzarella
• 1 tomato, sliced
• Arugula

Sandwich Instructions:

1. Season the chicken with Italian seasoning, salt and pepper and grill or sear 4 minutes per side.
2. Toast the ciabatta and spread with pesto.
3. Layer chicken, mozzarella, tomato and arugula.

4. Classic Chicken Noodle Soup + Chicken Salad Croissant (38g Protein)

Homemade chicken noodle soup with a creamy chicken salad croissant on the side.

Cook extra chicken for the soup and use it for both. One pot of chicken makes the whole meal.

Soup Ingredients:

• 2 tbsp butter
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves
• 8 cups chicken broth
• 4 cups cooked chicken, shredded (use 2 cups here)
• 8 oz egg noodles
• 1 tsp thyme
• 2 tbsp parsley

Soup Instructions:

1. Cook the onion, carrots and celery in butter 6 minutes, then add garlic.
2. Add broth and thyme and simmer 10 minutes.
3. Add the noodles and 2 cups chicken and cook 8 minutes.
4. Season and stir in parsley.

Sandwich Ingredients:

• 2 cups cooked chicken, chopped (from above)
• 1/3 cup mayo
• 1 celery stalk, diced
• 1/2 cup red grapes, quartered
• 1/4 cup pecans, chopped
• 4 croissants
• Lettuce

Sandwich Instructions:

1. Mix the chicken, mayo, celery, grapes and pecans and season.
2. Split the croissants and add lettuce.
3. Fill with chicken salad.

5. Lentil Soup + Turkey Avocado Sandwich

Hearty, budget-friendly vegetable lentil soup with a fresh turkey and avocado sandwich.

It’s a high-fiber, high-protein lunch that keeps you full all afternoon.

Soup Ingredients:

• 2 tbsp olive oil
• 1 onion, 2 carrots and 2 celery stalks, diced
• 3 garlic cloves
• 1 tsp cumin
• 1 1/2 cups brown or green lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 7 cups vegetable broth
• 2 cups spinach
• 1 tbsp lemon juice

Soup Instructions:

1. Cook the onion, carrots and celery in oil 6 minutes, then add garlic and cumin.
2. Add lentils, tomatoes and broth.
3. Simmer 25 to 30 minutes until the lentils are tender.
4. Stir in spinach and lemon juice.

Sandwich Ingredients:

• 8 slices whole-grain bread
• 3/4 lb sliced turkey
• 1 avocado, mashed
• 4 slices provolone
• Tomato and lettuce
• 1 tsp lemon juice

Sandwich Instructions:

1. Mash the avocado with lemon juice and salt.
2. Spread on 4 slices of bread.
3. Layer turkey, provolone, tomato and lettuce and top with bread.

6. Roasted Butternut Squash Soup + Apple Brie Grilled Cheese

Velvety roasted butternut squash soup with a sweet and savory apple and brie grilled cheese.

It’s the coziest fall lunch you can make.

Soup Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 tbsp olive oil
• 3 cups vegetable broth
• 1/2 cup coconut milk or cream
• 1/2 tsp cinnamon
• Pinch of nutmeg

Soup Instructions:

1. Roast the squash and onion with oil and salt at 425°F for 30 minutes.
2. Add to a pot with broth and simmer 10 minutes.
3. Blend until smooth.
4. Stir in coconut milk, cinnamon and nutmeg.

Sandwich Ingredients:

• 8 slices sourdough
• 6 oz brie, sliced
• 1 apple, thinly sliced
• 2 tbsp fig jam or honey
• 3 tbsp butter

Sandwich Instructions:

1. Spread fig jam on 4 slices of bread.
2. Layer brie and apple and top with bread.
3. Butter the outsides and grill until golden and melted.

7. Loaded Baked Potato Soup + Roast Beef and Cheddar Melt

Thick, creamy potato soup topped with cheddar, sour cream and green onions, served with a hot roast beef melt.

It’s a hearty pairing for a cold night.

Soup Ingredients:

• 4 tbsp butter
• 1 onion, diced
• 1/3 cup flour
• 4 cups chicken broth
• 2 cups milk
• 3 lbs russet potatoes, peeled and cubed
• 1 cup shredded cheddar
• 1/2 cup sour cream
• Green onions and turkey bacon bits for topping

Soup Instructions:

1. Cook the onion in butter 5 minutes, then stir in flour.
2. Whisk in broth and milk, add potatoes and simmer 20 minutes.
3. Mash some of the potatoes to thicken.
4. Stir in cheddar and sour cream and top as you like.

Sandwich Ingredients:

• 4 hoagie rolls
• 1 lb thinly sliced roast beef
• 4 slices cheddar
• 2 tbsp mayo
• 1 tbsp horseradish

Sandwich Instructions:

1. Mix the mayo and horseradish and spread on the rolls.
2. Fill with roast beef and cheddar.
3. Bake at 375°F for 8 to 10 minutes until melted.

8. Minestrone + Chicken Parmesan Sandwich (40g Protein)

Veggie-packed Italian minestrone with a crispy chicken parmesan sandwich dripping with marinara and mozzarella.

A light, brothy soup makes room for a hearty sandwich.

Soup Ingredients:

• 2 tbsp olive oil
• 1 onion, 2 carrots and 2 celery stalks, diced
• 1 zucchini, diced
• 3 garlic cloves
• 1 can (28 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 oz) kidney beans
• 1 cup small pasta
• 2 cups spinach
• 1 tsp Italian seasoning

Soup Instructions:

1. Cook the onion, carrots, celery and zucchini in oil 6 minutes, then add garlic.
2. Add tomatoes, broth, beans and seasoning and simmer 15 minutes.
3. Add pasta and cook 8 to 10 minutes.
4. Stir in spinach and top with parmesan.

Sandwich Ingredients:

• 2 chicken breasts, halved and pounded thin
• 1 egg
• 1 cup Italian breadcrumbs
• 1/4 cup parmesan
• Oil for frying
• 1 cup marinara
• 4 slices mozzarella
• 4 sub rolls

Sandwich Instructions:

1. Dip the chicken in egg, then breadcrumbs mixed with parmesan.
2. Pan-fry 3 to 4 minutes per side until golden and cooked.
3. Top with marinara and mozzarella in the rolls and broil until melted.

9. New England Clam Chowder + Tuna Melt

Creamy clam chowder with tender potatoes, paired with a crispy, cheesy tuna melt.

It’s a seafood lover’s diner-style lunch.

Soup Ingredients:

• 3 tbsp butter
• 1 onion and 2 celery stalks, diced
• 3 tbsp flour
• 2 cans (6.5 oz) chopped clams, juice reserved
• 1 bottle (8 oz) clam juice
• 1 lb potatoes, diced
• 1 1/2 cups half-and-half
• 1 tsp thyme
• Parsley

Soup Instructions:

1. Cook the onion and celery in butter 5 minutes, then stir in flour.
2. Whisk in all the clam juices and add potatoes and thyme.
3. Simmer 15 minutes until the potatoes are tender.
4. Stir in half-and-half and clams, heat through and top with parsley.

Sandwich Ingredients:

• 2 cans (5 oz) tuna, drained
• 1/3 cup mayo
• 2 tbsp relish
• 1 celery stalk, diced
• 8 slices sourdough
• 4 slices cheddar
• 2 tbsp butter

Sandwich Instructions:

1. Mix the tuna, mayo, relish and celery.
2. Spread on bread, add cheddar and top with bread.
3. Butter the outsides and grill until golden and melty.

10. Chicken Tortilla Soup + Chicken Avocado Torta (42g Protein)

Smoky chicken tortilla soup with all the toppings, paired with a Mexican-style torta with chicken, avocado and beans.

It’s a fun, flavorful pairing for taco-night lovers.

Soup Ingredients:

• 1 tbsp oil
• 1 onion and 1 jalapeño, diced
• 3 garlic cloves
• 1 tsp cumin and 1 tsp chili powder
• 1 can (14 oz) fire-roasted tomatoes
• 6 cups chicken broth
• 3 cups cooked chicken, shredded
• 1 can (15 oz) black beans
• 1 cup corn
• Tortilla strips, avocado, cheese and lime for topping

Soup Instructions:

1. Cook the onion and jalapeño 5 minutes, then add garlic and spices.
2. Add tomatoes and broth and simmer 15 minutes.
3. Add chicken, beans and corn and simmer 10 minutes.
4. Serve with tortilla strips and toppings.

Sandwich Ingredients:

• 4 bolillo or telera rolls
• 2 cups cooked chicken, shredded
• 1 cup refried beans
• 1 avocado, sliced
• 4 slices pepper jack
• Pickled jalapeños
• Shredded lettuce
• Mayo with lime

Sandwich Instructions:

1. Split and toast the rolls.
2. Spread beans on the bottoms and lime mayo on the tops.
3. Layer chicken, cheese, avocado, jalapeños and lettuce.

11. Beef Chili + Chili Cheese Grilled Cheese

A big pot of beef chili, plus a grilled cheese stuffed with a spoonful of chili and melty cheddar for dunking.

This is the perfect way to use leftover chili.

Chili Ingredients:

• 2 lbs ground beef
• 1 onion and 1 bell pepper, diced
• 3 garlic cloves
• 3 tbsp chili powder
• 1 tbsp cumin
• 1 can (28 oz) crushed tomatoes
• 2 cans (15 oz) kidney beans
• 1 cup beef broth

Chili Instructions:

1. Brown the beef with onion and pepper and drain.
2. Add garlic and spices and cook 1 minute.
3. Add tomatoes, beans and broth.
4. Simmer 45 minutes, stirring now and then.

Sandwich Ingredients:

• 8 slices sourdough
• 1 cup chili, thick
• 8 slices cheddar or pepper jack
• 3 tbsp butter

Sandwich Instructions:

1. Lay a slice of cheese on 4 bread slices.
2. Spread with a thin layer of chili and top with more cheese and bread.
3. Butter the outsides and cook over medium-low until crisp and melted.

12. Italian Wedding Soup + Caprese Grilled Cheese

Light, brothy soup with tiny meatballs, pasta and greens, paired with a grilled cheese filled with mozzarella, tomato and basil.

It’s an Italian lunch that feels special but is easy to make.

Soup Ingredients:

• 1 lb ground beef or turkey
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup parmesan
• 1 onion, 2 carrots and 2 celery stalks, diced
• 8 cups chicken broth
• 3/4 cup acini di pepe or orzo
• 4 cups spinach or escarole

Soup Instructions:

1. Mix the meat, breadcrumbs, egg and parmesan and roll into small 1-inch meatballs.
2. Cook the vegetables in a little oil 5 minutes, then add broth and bring to a boil.
3. Drop in the meatballs and pasta and simmer 10 minutes.
4. Stir in the greens until wilted.

Sandwich Ingredients:

• 8 slices Italian bread
• 8 oz fresh mozzarella, sliced
• 2 tomatoes, sliced
• Fresh basil
• 2 tbsp pesto
• 3 tbsp butter

Sandwich Instructions:

1. Spread pesto inside the bread.
2. Layer mozzarella, tomato and basil.
3. Butter the outsides and grill until golden and melted.

13. Tuscan White Bean Soup + Turkey Pesto Panini

Creamy white bean soup with kale and garlic, served with a pressed turkey pesto panini.

It’s cozy, hearty and ready in about 30 minutes.

Soup Ingredients:

• 2 tbsp olive oil
• 1 onion, 2 carrots and 2 celery stalks, diced
• 4 garlic cloves
• 2 cans (15 oz) cannellini beans, rinsed
• 5 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 3 cups chopped kale
• 1 tsp Italian seasoning
• Parmesan

Soup Instructions:

1. Cook the vegetables in oil 6 minutes, then add garlic.
2. Add beans, broth, tomatoes and seasoning and simmer 15 minutes.
3. Blend a cup of the soup and stir it back in to thicken.
4. Add kale and simmer 5 minutes.

Sandwich Ingredients:

• 4 ciabatta rolls
• 3/4 lb sliced turkey
• 1/4 cup pesto
• 4 slices provolone
• 1/2 cup roasted red peppers

Sandwich Instructions:

1. Spread pesto on the rolls.
2. Layer turkey, provolone and red peppers.
3. Press in a panini press or heavy skillet 3 to 4 minutes per side.

14. Cream of Mushroom Soup + Philly Cheesesteak

Silky homemade cream of mushroom soup with a classic Philly cheesesteak sandwich.

The earthy soup pairs perfectly with the beefy, cheesy sandwich.

Soup Ingredients:

• 4 tbsp butter
• 1 lb mushrooms, sliced
• 1 onion, diced
• 3 garlic cloves
• 1/4 cup flour
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tsp fresh thyme

Soup Instructions:

1. Cook the mushrooms and onion in butter 10 minutes until browned.
2. Add garlic and flour and stir 1 minute.
3. Whisk in broth and simmer 15 minutes.
4. Blend partly, then stir in cream and thyme.

Sandwich Ingredients:

• 1 lb shaved ribeye or sirloin
• 1 onion and 1 green pepper, sliced
• 1 tbsp oil
• 8 slices provolone
• 4 hoagie rolls

Sandwich Instructions:

1. Cook the onion and pepper in oil until soft.
2. Add the beef and cook 2 to 3 minutes, chopping as it cooks.
3. Top with provolone to melt and pile into toasted rolls.

15. Roasted Red Pepper Soup + Mediterranean Hummus Veggie Wrap

Smoky, creamy roasted red pepper soup with a fresh hummus and veggie wrap.

It’s a light, colorful vegetarian lunch.

Soup Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves
• 2 jars (12 oz) roasted red peppers, drained
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp smoked paprika
• 1/3 cup cream or coconut milk

Soup Instructions:

1. Cook the onion in oil 5 minutes, then add garlic.
2. Add peppers, tomatoes, broth and paprika and simmer 15 minutes.
3. Blend until smooth.
4. Stir in cream and season.

Sandwich Ingredients:

• 4 large tortillas or lavash
• 1 cup hummus
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup feta
• 1/4 cup kalamata olives
• 2 cups spinach

Sandwich Instructions:

1. Spread hummus over each tortilla.
2. Layer spinach, cucumber, tomatoes, olives and feta.
3. Roll up tightly and slice in half.

16. Chicken Gnocchi Soup + Chicken Caesar Wrap (39g Protein)

Creamy Olive Garden-style chicken gnocchi soup with a crisp chicken Caesar wrap.

Use rotisserie chicken for both to make it fast.

Soup Ingredients:

• 2 tbsp butter
• 1 onion, 2 carrots and 2 celery stalks, diced
• 3 garlic cloves
• 1/4 cup flour
• 4 cups chicken broth
• 1 1/2 cups half-and-half
• 1 lb potato gnocchi
• 2 cups cooked chicken, shredded
• 2 cups spinach

Soup Instructions:

1. Cook the vegetables in butter 6 minutes, then add garlic and flour.
2. Whisk in broth and simmer until thickened.
3. Add half-and-half, gnocchi and chicken and simmer 5 minutes.
4. Stir in spinach until wilted.

Sandwich Ingredients:

• 4 large tortillas
• 2 cups cooked chicken, sliced
• 4 cups chopped romaine
• 1/2 cup parmesan
• 1/3 cup Caesar dressing
• 1/2 cup croutons, crushed

Sandwich Instructions:

1. Toss the romaine, chicken, parmesan and croutons with dressing.
2. Divide over the tortillas.
3. Roll up tightly and slice in half.

17. Greek Lemon Chicken Soup + Chicken Gyro Pita (41g Protein)

Bright, silky avgolemono soup with rice and chicken, paired with a warm chicken gyro pita with tzatziki.

It’s a fresh Mediterranean meal that’s light but filling.

Soup Ingredients:

• 8 cups chicken broth
• 1/2 cup long-grain rice
• 2 cups cooked chicken, shredded
• 3 eggs
• 1/3 cup lemon juice
• Dill

Soup Instructions:

1. Simmer the rice in broth 15 minutes until tender, then add the chicken.
2. Whisk the eggs and lemon juice in a bowl.
3. Slowly whisk in 2 cups hot broth to temper the eggs.
4. Stir the egg mixture back into the pot over low heat until silky. Do not boil.

Sandwich Ingredients:

• 1 lb chicken thighs
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp oregano
• 1 tsp garlic powder
• 4 pitas
• 1 cup tzatziki
• Tomato, cucumber and red onion

Sandwich Instructions:

1. Marinate the chicken in oil, lemon, oregano and garlic for 15 minutes.
2. Sear 5 to 6 minutes per side and slice.
3. Fill warm pitas with chicken, tzatziki and vegetables.

18. Thai Coconut Curry Soup + Chicken Banh Mi (35g Protein)

Fragrant coconut curry soup with noodles and vegetables, paired with a crunchy chicken banh mi.

Both are bursting with fresh herbs, lime and a little heat.

Soup Ingredients:

• 1 tbsp oil
• 2 tbsp red curry paste
• 3 garlic cloves and 1 tbsp ginger
• 1 can (14 oz) coconut milk
• 4 cups chicken or vegetable broth
• 1 tbsp fish sauce or soy sauce
• 1 red bell pepper, sliced
• 4 oz rice noodles
• 1 lime
• Cilantro

Soup Instructions:

1. Sauté the curry paste, garlic and ginger in oil 1 minute.
2. Add coconut milk, broth and fish sauce and simmer 10 minutes.
3. Add pepper and noodles and cook 5 minutes.
4. Finish with lime juice and cilantro.

Sandwich Ingredients:

• 1 lb chicken thighs
• 2 tbsp soy sauce
• 1 tbsp honey
• 4 baguette pieces
• 1 cup pickled carrots and daikon
• 1 cucumber, sliced
• Cilantro and jalapeño
• Sriracha mayo

Sandwich Instructions:

1. Marinate the chicken in soy and honey, sear 5 minutes per side and slice.
2. Split and toast the baguettes and spread with sriracha mayo.
3. Fill with chicken, pickled veggies, cucumber, cilantro and jalapeño.

19. Pumpkin Soup + Turkey Cranberry Sandwich

Creamy, lightly spiced pumpkin soup with a turkey and cranberry sandwich that tastes like Thanksgiving.

It’s an easy fall lunch, and perfect for holiday leftovers.

Soup Ingredients:

• 2 tbsp butter
• 1 onion, diced
• 2 garlic cloves
• 2 cans (15 oz) pumpkin purée
• 4 cups vegetable broth
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup heavy cream
• Toasted pepitas

Soup Instructions:

1. Cook the onion in butter 5 minutes, then add garlic.
2. Add pumpkin, broth and spices and simmer 15 minutes.
3. Blend until smooth.
4. Stir in cream and top with pepitas.

Sandwich Ingredients:

• 8 slices multigrain bread
• 3/4 lb sliced roast turkey
• 4 oz cream cheese
• 1/3 cup cranberry sauce
• Spinach

Sandwich Instructions:

1. Spread cream cheese on 4 slices and cranberry sauce on the rest.
2. Layer turkey and spinach.
3. Close and cut in half.

20. Cauliflower Cheese Soup + Egg Salad Sandwich

Creamy, cheesy cauliflower soup with a classic egg salad sandwich.

It’s a comforting, budget-friendly vegetarian pairing.

Soup Ingredients:

• 2 tbsp butter
• 1 onion, diced
• 1 large head cauliflower, chopped
• 4 cups vegetable broth
• 1 cup milk
• 1 1/2 cups sharp cheddar
• 1 tsp dijon

Soup Instructions:

1. Cook the onion in butter 5 minutes.
2. Add cauliflower and broth and simmer 20 minutes until soft.
3. Blend until smooth.
4. Stir in milk, cheddar and dijon until melted.

Sandwich Ingredients:

• 6 hard-boiled eggs, chopped
• 1/4 cup mayo
• 1 tsp mustard
• 1 tbsp chives
• 8 slices bread
• Lettuce

Sandwich Instructions:

1. Mix the eggs, mayo, mustard and chives and season.
2. Spread on 4 slices of bread with lettuce.
3. Top with bread and cut in half.

21. Beef Barley Soup + Hot Beef Pastrami on Rye

Hearty beef barley soup loaded with vegetables, paired with a hot beef pastrami sandwich on rye with mustard.

It’s a deli-style meal that will warm you right up.

Soup Ingredients:

• 1 1/2 lbs beef stew meat, cubed
• 2 tbsp oil
• 1 onion, 3 carrots and 3 celery stalks, diced
• 3 garlic cloves
• 8 cups beef broth
• 1 can (14 oz) diced tomatoes
• 3/4 cup pearl barley
• 1 tsp thyme
• 2 bay leaves

Soup Instructions:

1. Brown the beef in oil and set aside.
2. Cook the vegetables 6 minutes, then add garlic.
3. Add beef, broth, tomatoes, barley, thyme and bay leaves.
4. Simmer 1 hour until the beef and barley are tender.

Sandwich Ingredients:

• 8 slices rye bread
• 1 lb sliced beef pastrami
• 4 slices Swiss
• Spicy brown mustard
• Pickles

Sandwich Instructions:

1. Warm the pastrami in a skillet with a splash of water.
2. Spread mustard on the rye and pile on pastrami and Swiss.
3. Toast in a skillet until melty and serve with pickles.

22. Corn Chowder + Turkey Bacon Avocado BLT

Sweet, creamy corn chowder with potatoes and peppers, paired with a turkey bacon, avocado, lettuce and tomato sandwich.

It’s a fresh late-summer to early-fall combo.

Soup Ingredients:

• 3 tbsp butter
• 1 onion and 1 red bell pepper, diced
• 3 tbsp flour
• 4 cups chicken broth
• 1 lb potatoes, diced
• 4 cups corn kernels
• 1 cup half-and-half
• 1/2 tsp smoked paprika
• Chives

Soup Instructions:

1. Cook the onion and pepper in butter 5 minutes, then stir in flour.
2. Add broth and potatoes and simmer 15 minutes.
3. Add corn and half-and-half and simmer 5 minutes.
4. Blend a third of the soup and stir it back in, then add paprika and chives.

Sandwich Ingredients:

• 8 slices sourdough, toasted
• 12 slices turkey bacon, cooked crisp
• 1 avocado, sliced
• 2 tomatoes, sliced
• Lettuce
• Mayo

Sandwich Instructions:

1. Spread mayo on the toast.
2. Layer turkey bacon, avocado, tomato and lettuce.
3. Top with toast and cut in half.

23. Taco Soup + Cheesy Beef Quesadilla

An easy dump-and-simmer taco soup with ground beef, beans and corn, paired with a crispy cheesy beef quesadilla.

Kids love this pairing, and it’s on the table in 30 minutes.

Soup Ingredients:

• 1 1/2 lbs ground beef (save 1/2 lb for the quesadillas)
• 1 onion, diced
• 1 packet taco seasoning
• 1 packet ranch seasoning
• 1 can (14 oz) diced tomatoes with green chiles
• 1 can (15 oz) black beans
• 1 can (15 oz) pinto beans
• 1 cup corn
• 3 cups beef broth

Soup Instructions:

1. Brown the beef with onion and drain, then set aside 1/2 lb for the quesadillas.
2. Add the seasonings, tomatoes, beans, corn and broth to the pot.
3. Simmer 20 minutes.
4. Top with cheese, sour cream and tortilla chips.

Sandwich Ingredients:

• 1/2 lb cooked taco beef (from above)
• 4 flour tortillas
• 2 cups shredded Mexican cheese
• Salsa and sour cream

Sandwich Instructions:

1. Sprinkle cheese on half of each tortilla.
2. Add beef and more cheese and fold.
3. Cook in a dry skillet 2 to 3 minutes per side until crisp, then cut into wedges.

24. Carrot Ginger Soup + Smoked Salmon Bagel Sandwich

Bright, silky carrot ginger soup with a smoked salmon and cream cheese bagel sandwich.

It’s a light, elegant pairing that works for brunch or lunch.

Soup Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 lbs carrots, chopped
• 2 tbsp fresh ginger, grated
• 2 garlic cloves
• 5 cups vegetable broth
• 1/2 cup coconut milk
• 1 tbsp lemon juice

Soup Instructions:

1. Cook the onion in oil 5 minutes, then add ginger and garlic.
2. Add carrots and broth and simmer 20 minutes until soft.
3. Blend until smooth.
4. Stir in coconut milk and lemon juice.

Sandwich Ingredients:

• 4 bagels, sliced and toasted
• 6 oz cream cheese
• 8 oz smoked salmon
• 1 cucumber, sliced
• Red onion and capers
• Dill

Sandwich Instructions:

1. Spread cream cheese on the bagels.
2. Layer smoked salmon, cucumber, red onion and capers.
3. Top with dill and close.

25. Vegetable Beef Soup + Classic Patty Melt

Old-fashioned vegetable beef soup with a classic diner patty melt on rye with caramelized onions and Swiss.

It’s pure, hearty comfort food.

Soup Ingredients:

• 1 lb ground beef or stew meat
• 1 onion, diced
• 3 carrots and 2 celery stalks, sliced
• 2 potatoes, diced
• 1 can (28 oz) diced tomatoes
• 6 cups beef broth
• 2 cups frozen mixed vegetables
• 1 tsp Italian seasoning
• 1 tbsp Worcestershire sauce

Soup Instructions:

1. Brown the beef with onion and drain.
2. Add carrots, celery, potatoes, tomatoes, broth and seasonings.
3. Simmer 25 minutes.
4. Add frozen vegetables and cook 10 minutes more.

Sandwich Ingredients:

• 1 lb ground beef, shaped into 4 thin oval patties
• 1 onion, thinly sliced
• 2 tbsp butter
• 8 slices rye bread
• 8 slices Swiss

Sandwich Instructions:

1. Cook the onion in 1 tbsp butter 15 minutes until golden.
2. Season and sear the patties 3 minutes per side.
3. Layer Swiss, patty, onions and Swiss on rye, butter the outsides and grill until golden.

Kitchen Tools for Soup and Sandwich Night

A few good tools make soup and sandwich meals easier, from simmering a big batch to packing it for lunch.

• Enameled Dutch Oven: The best pot for simmering soups and chilis.
• Immersion Blender: Blend creamy soups right in the pot, with no messy transfers.
• Panini Press: Perfect pressed sandwiches and grilled cheese in minutes.
• Insulated Food Jar: Keeps soup hot for work and school lunches.
• Soup Bowls with Handles: Cozy oven-safe bowls for French onion and chowder.

Soup and sandwich is one of the easiest ways to put a satisfying meal on the table. Make a big pot of soup early in the week, then switch up the sandwich to keep lunches interesting.

Save these pairings for the next chilly day.