This Grilled Cheese Stroopwafel Recipe Is the 2-in-1 Dish You Didn’t Know You Needed

Stroopwafel is a popular treat to enjoy on a chilly afternoon with a hot coffee, while grilled cheese is also enjoyed during the cold-weather months alongside a bowl of steamy tomato soup. While both of these meals are satisfying and hit the spot, we don’t often imagine them combined. But thanks to the creative mind of Josh Elkin, this mash-up is now a reality — and it just may be the most satisfying seasonal mashup of them all.

The chef and content creator is known for making unique dishes, and most recently he created an ingenious combination perfect for a cold and snowy afternoon. The result? His recipe for Grilled Cheese Stroopwafel and Roasted Tomato Soup that couldn’t be easier to make.

Elkin starts with the soup: He puts sliced tomatoes, garlic, and rosemary on a sheet tray (tossed with olive oil, salt, and pepper) to roast. As that is in the oven, he sautés onions before adding them to the roasted tomato mixture along with vegetable stock and coconut cream. This all goes in a blender until smooth and is seasoned with salt and pepper. 

Once the soup is done, it’s time for the grilled cheese stroopwafel. This is simply a blend of cheddar and Brie on a burger bun that is then pressed on a waffle iron until flattened and has a golden texture — similar to a stroopwafel. Feel free to switch out whatever cheese you prefer here, and make it your own. Bacon or fresh herbs could bring it to the next level as well.

While there’s nothing traditional about this stroopwafel — which is normally cinnamony and sweet — the golden, crispy texture works deliciously when cheesy and paired with the tomato soup.