Creamy Tomato Soup and Grilled Cheese
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This Creamy Tomato Soup and Grilled Cheese pairs a smooth tomato soup made with crushed San Marzano tomatoes, fresh basil, and cream with golden grilled cheese sandwiches. A classic soup-and-sandwich pairing with melty cheese and sourdough bread.
Pair with a Classic Italian Chopped Salad or Pear Gorgonzola Salad.
Quick Look: Creamy Tomato Soup and Grilled Cheese
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Servings: 8
- Dietary Info: Vegetarian when made with vegetable broth
- Method: Stovetop soup and skillet grilled cheese
- Technique: Sautéing aromatics, simmering tomatoes, blending the soup, and pan-cooking grilled cheese.
- Flavor/Texture: Creamy, fresh, savory soup, served with a crispy, cheesy grilled cheese
A Familiar Favorite at Our Table
Our family eats tomato soup and grilled cheese often, and it’s easy to see why this classic combination never gets old. I love having both parts ready to serve together, with warm soup in the bowl and a golden, cheesy sandwich alongside it. A little fresh basil and freshly grated Parmigiano finish the soup beautifully.
Try my Tomato Tortellini Soup and Vitamix Tomato Soup next!
Made With Amore,
Table of Contents
- Quick Look: Creamy Tomato Soup and Grilled Cheese
- A Familiar Favorite at Our Table
- Simple Ingredients
- Variations & Substitutions
- How to Make Creamy Tomato Soup and Grilled Cheese
- Grilled Cheese and Tomato Soup FAQs
- Serving Suggestions
- Recipe Tips
- More Creamy Soup and Sandwich Recipes
- Creamy Tomato Soup with Grilled Cheese Recipe
Simple Ingredients
The soup relies on canned tomatoes, aromatics, broth, basil, and cream, while bread, butter, and cheese make up the grilled cheese sandwiches.
- San Marzano Crushed Tomatoes: The base of the soup, bringing rich tomato flavor to every spoonful.
- Yellow Onion and Garlic: Build a savory flavor base before the tomatoes are added.
- Chicken Stock or Vegetable Broth: Adds liquid and helps bring the soup together.
- Heavy Cream or Coconut Milk: Gives the tomato soup its creamy texture.
- Grilled Cheese Sandwiches: Golden, buttery bread filled with your choice of melted cheese.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Vegetarian Option: Swap the chicken stock for vegetable broth.
- Pesto Grilled Cheese: Add a layer of Pesto Genovese or Pistachio Pesto to the bread before adding the cheese for a fresh, herby flavor. Try my Caprese Panini with Basil Pesto!
- Mix and Match Cheeses: Use mozzarella, cheddar, Gouda, or provolone, or combine a few for your own favorite blend.
How to Make Creamy Tomato Soup and Grilled Cheese
Both the soup and the sandwich are straightforward, requiring basic cooking skills and rewarding results. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
Make the Creamy Tomato Soup
- In a large pot, melt the butter with the olive oil over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the tomatoes (along with their juice).
- Add the chicken stock, sugar, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes, allowing the flavors to meld.
- After the soup has simmered, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, you can transfer the soup to a blender in batches, but be careful with the hot liquid.
- Stir in the heavy cream (or coconut milk) and basil and heat through. .
- Adjust seasonings to taste, adding more sugar or pepper if needed
Make the Grilled Cheese Sandwiches
- Spread butter on one side of each bread slice. This side will be the outer part of the sandwich that gets grilled to golden perfection.
- Place, butter-side-down, in a skillet. On the non-buttered sides, add your chosen cheeses.
- Top with another slice of bread, buttered side up.
- Cook until the bread is golden and the cheese has melted, about 5-7 minutes per side. Press down lightly with a spatula for even grilling.
Grilled Cheese and Tomato Soup FAQs
Absolutely. If using fresh tomatoes, choose ripe, flavorful varieties. You may want to roast them first to deepen their flavor and make them easier to blend.
Cheeses that melt well, like American cheese, cheddar, Gouda, Grueyer, Monterey jack, and provolone, are ideal. A mix of cheeses can add depth of flavor and texture.
Adding a little more sugar, honey, or a splash of heavy cream can help balance the acidity without significantly altering the soup’s flavor profile.
Refrigerate: Pour the soup into an airtight container and store it in the refrigerator for about 3-5 days.
Freeze: For longer storage, creamy tomato soup freezes well. Pour it into freezer-safe bags or containers, leaving some space at the top as the soup will expand when frozen. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat the soup on the stove over medium heat, stirring occasionally. If the soup has thickened too much during storage, you can thin it with a little bit of broth or water.
Serving Suggestions
Tomato soup and grilled cheese make a complete meal, but a fresh salad or vegetable on the side can round it out. Try a Mediterranean Cucumber Salad or Berry Goat Cheese Salad for a crisp contrast, or serve with Roasted Asparagus, Parmesan Roasted Broccoli, or Roasted Zucchini and Squash, if you’d like something roasted and warm. Make sure to save room for dessert! Try my Banana Bread Cookies or Peanut Butter Bars (Frosted).
My Pro Tips
Recipe Tips
- Use San Marzano Crushed Tomatoes: They’re the base of the soup and give it its rich tomato flavor.
- Cook the Onion Until Soft: Let the onion turn translucent before adding the garlic.
- Blend Carefully: If using a regular blender, let the soup cool slightly and blend in batches to avoid splashes from the hot liquid.
- Keep the Heat Moderate: Cook the grilled cheese over low-medium heat so the bread browns without the cheese staying unmelted.
- Serve Right Away: Pair the hot tomato soup with freshly cooked grilled cheese while the bread is crisp and the cheese is melty.
More Creamy Soup and Sandwich Recipes
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Creamy Tomato Soup with Grilled Cheese
Ingredients
Creamy Tomato Soup:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2-3 garlic cloves, minced
- 56 ounces San Marzano crushed tomatoes, two 28-oz cans
- 2 cups chicken stock, or vegetable broth
- ¼ cup chopped fresh basil, + extra for serving
- 1 teaspoon sugar, or to taste
- ½ teaspoon black pepper, or to taste
- ½ cup heavy whipping cream, or coconut milk
- Freshly grated parmigiano cheese for serving
Ultimate Grilled Cheese (makes 8 halves):
- 8 slices sourdough bread, or any thick, hearty bread of your choice
- 8 tablespoons butter, room temperature
- 1 pound of your favorite cheese, (Monterey jack, mozzarella, cheddar, gouda, provolone, Gryuere, American, or a mix). Tip: Freshly shredded cheese melts faster than sliced.
Instructions
For the Creamy Tomato Soup:
- Heat the Base: In a large pot, melt the butter with the olive oil over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Simmer the Tomatoes: Pour in the tomatoes (along with their juice). Add the chicken stock, sugar, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes, allowing the flavors to meld.
- Blend the Soup: After the soup has simmered, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, you can transfer the soup to a blender in batches, but be careful with the hot liquid.
- Add Cream and Basil: Stir in the heavy cream (or coconut milk) and basil and heat through. Adjust seasonings to taste, adding more sugar or pepper if needed.
- Garnish and Serve: Ladle the soup into bowls and sprinkle with additional chopped basil for a fresh touch. Sprinkle with freshly grated parmigiano.
For the Ultimate Grilled Cheese:
- Butter the Bread: Spread butter on one side of each bread slice. This side will be the outer part of the sandwich that gets grilled to golden perfection.
- Assemble the Sandwiches: On the non-buttered sides, add your chosen cheeses. Top with another slice of bread, buttered side up.
- Grill the Sandwiches: Heat a skillet over low-medium heat. Place the sandwiches in the skillet and cook until the bread is golden and the cheese has melted, about 5-7 minutes per side. Press down lightly with a spatula for even grilling.
- Serve Hot: Cut the grilled cheese sandwiches into halves, quarters, or bite-size croutons and serve immediately with the hot tomato soup.
Notes
- Pair with a Classic Italian Chopped Salad or Pear Gorgonzola Salad.
- Use San Marzano Crushed Tomatoes: They’re the base of the soup and give it its rich tomato flavor.
- Cook the Onion Until Soft: Let the onion turn translucent before adding the garlic.
- Blend Carefully: If using a regular blender, let the soup cool slightly and blend in batches to avoid splashes from the hot liquid.
- Keep the Heat Moderate: Cook the grilled cheese over low-medium heat so the bread browns without the cheese staying unmelted.
- Serve Right Away: Pair the hot tomato soup with freshly cooked grilled cheese while the bread is crisp and the cheese is melty.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Happy you loved this one!
Can this recipe be made with fresh tomatoes? Thank you!
Yes! Absolutely.
Our family eats this recipe often, and we love it! I know you’ll love it too!