Tomato Soup with Grilled Cheese
When you need something warm and comforting, tomato soup with grilled cheese is always a solid choice. It’s quick, familiar, and hits the spot every time. This recipe is perfect for using basic pantry items or when you just want something simple.
The soup has a savory base with hints of garlic and oregano, while the grilled cheese brings a crisp crust and melted center. It’s a classic combo that feels both nostalgic and satisfying no matter your age.
Ingredients
For the Tomato Soup:
- Olive oil
- Onion – I cook with yellow or brown onions, but sweet onion will work too.
- Garlic – Use fresh garlic please! Jarlic has no flavor.
- Tomato paste – Canned or in a squeeze tube.
- Whole peeled tomatoes – You’ll need 1 28-ounce can, juice and all.
- Vegetable broth – Use low or no sodium-added to control the salt.
- Sugar – Just a wee bit to help with the acidity of the tomatoes. Or skip it entirely.
- Dried oregano
- Salt and freshly ground black pepper
- Heavy whipping cream – You can use half-and-half if you want to cut the calories and fat a bit.
For the Grilled Cheese:
- Sourdough or country-style bread – I love a good, crusty bread for these sandwiches but use what you have.
- Sharp cheddar cheese – Shred your own so it melts all ooey and gooey or use slices.
- Butter – You can use salted or unsalted butter.
How to Make Tomato Soup with Grilled Cheese with Step-By-Step Instructions
Scroll down for the full recipe card with exact measurements and printable instructions.
Tomato soup and grilled cheese is a go-to for a reason. It’s a rich, smooth soup with a crunchy, gooey sandwich on the side. Here’s how I make it in less than 30 minutes.
Start with the Onion and Garlic
Warm olive oil in a medium pot over medium heat. Add chopped onion and cook until it’s softened, about five minutes. Stir in minced garlic and tomato paste and cook for one more minute to bring out their flavors.
Add Tomatoes and Let It Simmer
Pour in the whole peeled tomatoes, juice and all, plus the vegetable broth. Break the tomatoes up a bit with your spoon. Mix in sugar, oregano, salt, and pepper. Let the soup simmer uncovered for around 20 minutes, stirring occasionally so it doesn’t stick.
Blend and Finish Up
Once everything’s cooked down, blend the soup until smooth. You can use an immersion blender right in the pot or carefully blend in batches using a standard blender. Stir in the cream if you’re using it, and season to taste. Keep the soup on low heat while you get the sandwiches ready.
Make the Grilled Cheese
Butter one side of each bread slice. Place the cheese between two slices, keeping the buttered sides on the outside. Heat a skillet over medium and cook the sandwiches for about 3–4 minutes per side, pressing down lightly with a spatula until the bread is golden and the cheese is fully melted.
Put It All Together
Cut the sandwiches in half and serve them hot next to a bowl of tomato soup. Add a little cream or a crack of pepper to the soup if you like.
Chef Jenn’s Tips
- Roasting the tomatoes beforehand can deepen their flavor.
- A little sugar helps cut the tomato’s acidity—don’t skip it.
- Cheddar is classic, but mozzarella, fontina, or pepper jack work great too.
- Want a chunkier soup? Blend less or skip pureeing altogether.
Recommended
Make It a Meal
This combo stands strong on its own but pairs well with a green salad or roasted veggies. Add a handful of chips or a few pickles for crunch.
Storage
Store leftover soup in an airtight container in the fridge for up to four days. If you plan to freeze it, skip the cream and add it later when reheating. Grilled cheese is best when freshly made, but if you have extras, wrap them in foil and keep them in the fridge for up to two days. Reheat in a skillet or oven to restore the crisp texture.
Tomato Soup with Grilled Cheese
Ingredients
For the Tomato Soup:
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 28 ounces whole peeled tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- ½ teaspoon dried oregano
- salt to taste
- ground black pepper to taste
- ¼ cup heavy cream optional
For the Grilled Cheese:
- 4 slices sourdough or country-style bread
- 4 slices sharp cheddar cheese
- 2 tablespoons butter softened
Instructions
- Warm the olive oil in a medium pot over medium heat. Add chopped onion and sauté until soft, about 5 minutes. Stir in minced garlic and tomato paste and cook for another minute.
- Pour in the canned tomatoes (with juices) and vegetable broth. Break up the tomatoes with a spoon. Mix in sugar, oregano, salt, and pepper.
- Bring everything to a gentle simmer. Let it cook uncovered for around 20 minutes, giving it a stir now and then.
- Use an immersion blender to puree the soup right in the pot, or carefully transfer it to a blender in batches. Once smooth, stir in the heavy cream if you’re using it. Taste and adjust seasoning as needed. Keep warm.
- Butter one side of each bread slice. Place cheese between two slices, with the buttered sides facing out.
- Heat a skillet over medium heat. Cook each sandwich for 3–4 minutes per side, or until the bread is golden and the cheese has melted.
- Cut sandwiches in half and serve hot alongside bowls of soup.
Notes
Chef Jenn’s Tips
- Roasting the tomatoes beforehand can deepen their flavor.
- A little sugar helps cut the tomato’s acidity—don’t skip it.
- Cheddar is classic, but mozzarella, fontina, or pepper jack work great too.
- Want a chunkier soup? Blend less or skip pureeing altogether.
