Tomato Soup with Grilled Cheese
When you want something warm and easy, Tomato Soup with Grilled Cheese does the trick. It’s straightforward, comforting, and always hits the spot. Great for a quick dinner or when you need to clear out a few pantry staples, this classic dish is easy, affordable, and the perfect lunch or dinner any time of the year.
The soup has a smooth tomato base with added flavor from garlic and oregano. The sandwich brings the crunch and melted cheese. Simple ingredients, familiar flavors, and a combo that just works.
This is my ideal comfort food. I mean, who doesn’t love this combination of flavors? And the best part is that the tomato soup is easy to make, and it freezes well. Skip the canned stuff and make your tomato soup from scratch.
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.
Sauté the Aromatics
Start by heating olive oil in a medium soup pot. Cook the chopped onion until it softens, about 5 minutes. Add in the garlic and tomato paste, cooking for another minute to deepen the flavor.
Simmer the Soup
Pour in the tomatoes (including the liquid) and the broth. Break the tomatoes up a bit with a spoon. Mix in sugar, oregano, salt, and pepper. Bring to a low simmer and let it cook uncovered for 20 minutes.
Blend the Soup
After simmering, puree the soup with an immersion blender directly in the pot, or use a standard blender in batches. Stir in heavy cream if using, then adjust salt and pepper to taste. Keep warm on low heat.
Make the Grilled Cheese
Butter one side of each bread slice. Place cheese between two slices, with buttered sides facing outward. Grill in a skillet over medium heat for 3–4 minutes per side, pressing lightly with a spatula, until the bread is golden and cheese is melted.
Serve Together
Slice each sandwich in half and serve immediately with the tomato soup. Add a swirl of cream or a pinch of pepper on top if you like.
Chef Jenn’s Tips
- Roasting the tomatoes before adding them gives the soup even more depth.
- A bit of sugar cuts the sharpness of the tomatoes—don’t skip it.
- Want to switch it up? Use mozzarella, fontina, or pepper jack in your grilled cheese.
- An immersion blender makes cleanup simple and keeps everything in one pot.
Recommended
Make It a Meal
The soup and sandwich combo is filling on its own, but you can add a green salad, roasted vegetables, or crunchy sides like pickles or chips for more variety.
Storage
Store the tomato soup in an airtight container in the refrigerator for up to four days. It also freezes well, but hold off on adding the cream until you’re ready to reheat. Grilled cheese is best enjoyed fresh, but if you need to store it, wrap it in foil and keep it in the fridge for up to two days. Reheat it in a skillet or oven to bring back its 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 the chopped onion and cook for about 5 minutes, until softened. Stir in the garlic and tomato paste, cooking for another minute.
- Add the canned tomatoes with their juice and the vegetable broth. Use a spoon to roughly break apart the tomatoes. Mix in the sugar, oregano, salt, and pepper.
- Bring the soup to a simmer. Cook uncovered for about 20 minutes, stirring now and then so nothing sticks to the bottom.
- Blend it smooth with an immersion blender once the soup has reduced a bit, or carefully transfer it in batches to a blender. Stir in the heavy cream if you're using it. Taste and adjust seasoning if needed. Keep the soup warm while you grill the sandwiches.
- Spread butter on one side of each slice of bread. Layer the cheddar between two slices with the buttered sides facing out.
- Place the sandwiches in a skillet over medium heat. Grill for 3–4 minutes per side until the bread is golden and crisp and the cheese has melted.
- Cut the sandwiches in half and serve hot with a bowl of the tomato soup.
Notes
Chef Jenn’s Tips
- Roasting the tomatoes before adding them gives the soup even more depth.
- A bit of sugar cuts the sharpness of the tomatoes—don’t skip it.
- Want to switch it up? Use mozzarella, fontina, or pepper jack in your grilled cheese.
- An immersion blender makes cleanup simple and keeps everything in one pot.
