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A grilled cheese sandwich is being dipped into a bowl of creamy tomato soup, with another sandwich half on a plate in the background.

Tomato Soup with Grilled Cheese

Chef Jenn
Tomato Soup with Grilled Cheese is the ultimate comfort food pairing. Rich, creamy tomato soup made from scratch is served alongside golden, buttery grilled cheese sandwiches with gooey melted cheese. This classic combo is quick, cozy, and perfect for weeknight dinners or lazy weekend lunches.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 508 kcal

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.

Nutrition

Serving: 1bowlCalories: 508kcalCarbohydrates: 48gProtein: 16gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 60mgSodium: 1404mgPotassium: 561mgFiber: 4gSugar: 11gVitamin A: 1222IUVitamin C: 21mgCalcium: 317mgIron: 5mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Easy comfort food, grilled cheese, homemade soup and sandwich, tomato soup
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