I’ve shared well over 1,000 recipes over the years, and sometimes the simplest meals are the ones you have to get just right. This Grilled Cheese and Tomato Soup is all about that combination of crispy, buttery bread, plenty of gooey cheese, and a rich tomato soup that actually has flavor. The soup is creamy without tasting heavy, and that grilled cheese is made for dipping. This is a classic for a reason, honey!
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Why Readers Love This Tomato Soup and Grilled Cheese
⭐️⭐️⭐️⭐️⭐️
This as a great recipe. It turned out wonderfully, just what I was looking for on a cold wintery night.
~Dale
| Yield: | Prep Time: | Cook Time: | Total Time: |
| 9 cups | 15 min | 35 min | 50 min |
You probably wouldn't be reading this recipe if you wanted to make an everyday grilled cheese sandwich to pair with a canned tomato soup. This post is going to outline all of the tips and tricks to make the best soup and sandwich combination, I'm talking restaurant quality!
Grilled Cheese and Tomato Soup Ingredients
- Onions
- Carrots
- Celery- Brandi's Tip: Grab pre-chopped veggies if you can afford them. This will save a lot of time. I love the Trader Joe's Mirepoix combination that includes chopped onions, celery, and carrots in one container for a few dollars. You can use that entire package in this recipe. Most standard grocers will carry pre-chopped vegetables.
- Garlic- Brandi's Tip: Grab pre-peeled garlic in the grocery store.
- Italian Seasoning
- Sugar or Sweetener
- Crushed Tomatoes
- Heavy Whipping Cream
- Butter
- Bread
- Cheese
How to Make Grilled Cheese and Tomato Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onions, carrots, celery, and garlic and cook until translucent, about 3-4 minutes.
- Add in the remaining ingredients: broth, crushed tomatoes, Italian seasoning, basil, salt and pepper to taste, and sugar or sweetener to taste. Taste repeatedly and make adjustments to the spices as necessary so the soup suits your taste.
- Bring the mixture to a rolling boil and then lower the heat to simmer and cover the pot with the lid and lower the heat to low to let the soup simmer for about 20-25 minutes. The soup is done when all the vegetables are completely softened. The soup should have reduced and thickened. If it's too thin, let it simmer uncovered for a bit longer.
- Add in the heavy whipping cream and stir.
- Use an immersion hand blender or transfer the soup to a high powered blender to puree it into a smooth texture. If you're using a pot that will scratch at the bottom, you may want to transfer the mixture to a large bowl first (if using a hand blender). Puree the soup until it's thick and smooth.
- Cool before serving.
- For the grilled cheese, heat a skillet on medium heat. I use a cast iron.
- Spread a thin, even layer of softened or melted butter on one side of each slice of bread.
- Place the grated cheese on the unbuttered side of one slice of bread.
- Place the assembled sandwich in the preheated skillet.
- Cook for about 3-4 minutes on one side, pressing gently with a spatula to ensure even browning and melting.
- Flip the sandwich carefully and cook for another 3-4 minutes on the other side. The bread should be golden brown and crispy, and the cheese should be fully melted.
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Crispy Grilled Cheese and Creamy Tomato Soup
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Ingredients
Soup
- 1 teaspoon olive oil
- ½ cup diced onions I used white onions.
- ½ cup diced celery
- ½ cup diced carrots
- 3 garlic cloves Minced
- 4 cups broth I used chicken. Any broth will work.
- 28 oz canned crushed tomatoes
- 1 ½-2 teaspoons Italian Seasoning Adjust to taste. I used 2 teaspoons.
- ½ teaspoon dried basil
- salt and pepper to taste
- 1-2 tablespoons sugar or sweetener Adjust to taste. I used 2 tablespoons.
- 1 cup heavy whipping cream
Grilled Cheese
- 4 slices bread I used brioche bread.
- 2 tablespoons unsalted butter Softened or melted.
- 1 cup grated cheese I used ½ cup mozzarella and ½ cup cheddar. You can use slices of cheese if you want.
Instructions
Tomato Soup
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onions, carrots, celery, and garlic and cook until translucent, about 3-4 minutes.
- Add in the remaining ingredients: broth, crushed tomatoes, Italian seasoning, basil, salt and pepper to taste, and sugar or sweetener to taste. Taste repeatedly and make adjustments to the spices as necessary so the soup suits your taste.
- Bring the mixture to a rolling boil and then lower the heat to simmer and cover the pot with the lid and lower the heat to low to let the soup simmer for about 20-25 minutes. The soup is done when all the vegetables are completely softened. The soup should have reduced and thickened. If it's too thin, let it simmer uncovered for a bit longer.
- Add in the heavy whipping cream and stir.
- Use an immersion hand blender or transfer the soup to a high powered blender to puree it into a smooth texture. If you're using a pot that will scratch at the bottom, you may want to transfer the mixture to a large bowl first (if using a hand blender).Puree the soup until it's thick and smooth.
- Cool before serving.
Grilled Cheese
- Heat a skillet on medium heat. I use a cast iron.
- Spread a thin, even layer of softened or melted butter on one side of each slice of bread.
- Place the grated cheese on the unbuttered side of one slice of bread.
- Place the assembled sandwich in the preheated skillet.
- Cook for about 3-4 minutes on one side, pressing gently with a spatula to ensure even browning and melting.
- Flip the sandwich carefully and cook for another 3-4 minutes on the other side. The bread should be golden brown and crispy, and the cheese should be fully melted.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
I will always recommend brioche. It consistently yields the best results. The very close second is sourdough. It offers a sturdy texture with a tangy flavor that pairs well with various cheeses. Whole wheat, white bread, rye, and Texas Toast (great for that go big or go home sandwich) will also work nicely.
I used canned, crushed tomatoes and I love to use San Marzano Tomatoes. They are known for their sweet taste and low acidity. They are a type of plum tomato often considered the gold standard for tomato sauces and soups.
For canned tomatoes, whole, crushed, or diced will work for this recipe since you will puree the soup at the end to get it creamy.
Roma tomatoes will work great, you can find these fresh or canned. Vine-ripened fresh tomatoes will also work.
Using a blender or an immersion blender will significantly improve the texture and consistency of the soup. You can also use a potato masher or hand mixer.
Allow hot mixtures to cool slightly before blending to avoid steam buildup and potential splatters. When using an immersion blender, ensure the head is fully submerged to prevent splattering.
Add Cream: Heavy cream thickens the soup and makes it richer, but you can leave it out. The blended vegetables will still give you some body.
Blend It: A blender or immersion blender is key for a thick, smooth tomato soup. Blend until completely smooth.
Watch the Broth: Start with less broth. You can always thin the soup later, but baby, fixing a watery soup is a whole different problem.
I love both a sweet and savory element so I use Italian seasoning along with a little bit of sweetener or sugar. A small amount of sugar or honey can help balance the acidity and enhance the natural sweetness of the tomatoes.
Another way to impart savory flavor is to use roasted garlic. My Air Fryer Roasted Garlic recipe works great.
Fresh Herbs like basil, thyme, and oregano are classic choices that pair well with tomatoes. You can use these instead of dried herbs if you wish.
One thing about tomatoes, you need to season them well! Season the soup throughout the cooking process, adjusting as needed to enhance all the other flavors.
Cheddar is always a solid choice, but American, Monterey Jack, Gruyère, mozzarella, or a combination will work. I like using cheeses that melt easily so you get that gooey center.
Both work. Butter is my favorite and gives you that classic buttery flavor, while mayo can help the bread brown evenly.
Your heat may be too high, your bread may be too thick, or you may be using a cheese that doesn't melt easily. Lower the heat and cover the pan briefly if you need to help the cheese along.
Tomatoes are naturally acidic. A little cream can mellow out the acidity, and a small amount of sugar can balance it if necessary. Taste first before adding anything.
Absolutely. Canned tomatoes are convenient, consistent, and perfect when fresh tomatoes aren't in season.
Tomato soup is great for meal prep and the flavor is often even better the next day. Store it tightly covered in the refrigerator. It will typically keep for 3-4 days when stored tightly covered in the refrigerator.
Reheat the grilled cheese in a skillet or air fryer to bring back the crispy texture. The microwave will work in a pinch, but that bread is going to be soft. The soup can go in the microwave or on stove.
If you're using heavy cream in the soup, you may get the best texture by freezing the soup before adding it. Add the cream after thawing and reheating.
Pro Tips on How to Make the Best Grilled Cheese
- Use Cast Iron or Nonstick Skillet: A cast iron (my favorite, it's tried and true) or nonstick skillet provides even heat distribution and prevents sticking.
- Preheat the Pan: Ensure the pan is preheated to medium heat before adding the sandwich for even cooking.
- Butter the Bread, Not the Pan (My favorite!): Spread softened butter evenly on the outer sides of the bread for a golden, crispy crust.
- Grate the Cheese, Don't Use Slices/Singles: Grated cheese melts more evenly and quickly than sliced cheese, ensuring a gooey interior.
- Press the Sandwich: Use a spatula to gently press down on the sandwich while cooking for better contact and crispiness.
- Use a Lid: Cover the pan with a lid to trap heat and if you want gooey melted cheese. I rarely do this because I don't feel the need, but feel free, if you find you do.
- Check for Golden Brown Color: Ensure the bread reaches a golden brown color before flipping, indicating a perfectly cooked exterior.
Substitutions and Add-Ins Ideas
- Cooked Bacon
- Mushrooms
- Bell Peppers
- Spinach
- Croutons
- Grated Cheese
- Sunflower Seeds
- Pumpkin Seeds
- Balsamic Vinegar
- Crushed Red Pepper Flakes
- Hot Sauce
More Soup Recipes
White Lasagna Soup
Creamy Chicken Wild Rice Soup
Creamy Salmon Corn Chowder
Cajun Jambalaya Soup
Marry Me Chicken Soup
PAT says
YOU HAVE GREAT RECIPES BRANDI
staysnatched says
Thank you so much!
Dale says
This as a great recipe. I used a little less broth, (2 1/2 cups) and a few more tomatoes. Based on my change of ingredients and liquid, I did not add the full cup of cream. I tasted and adjusted the salt pepper and sugar as I prepared the soup. It turned out wonderfully, just what I was looking for on a cold wintery night.
staysnatched says
Yum! Sounds so good.