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A hand dipping a piece of grilled cheese sandwich into a bowl of creamy tomato soup.

Tomato Soup with Grilled Cheese

Chef Jenn
This cozy tomato soup paired with golden, melty grilled cheese sandwiches is the ultimate comfort food combo. Perfect for a quick weeknight dinner or nostalgic lunch, this recipe features a rich, creamy soup made from pantry staples and crisp sandwiches oozing with gooey cheese. It’s a warm hug in a bowl, ready in under 40 minutes.
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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 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.

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 comfort food, grilled cheese sandwich, soup and sandwich combo, tomato soup
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