Introduction to the Recipe

When it comes to comfort food, few dishes are as universally loved or as soul-soothing as Easy Tomato Soup with Grilled Cheese. This timeless pairing brings together a creamy, tangy tomato base with the crispy, gooey perfection of a grilled cheese sandwich. It’s nostalgic, it’s hearty, and best of all, it’s incredibly simple to make at home with pantry staples and fresh ingredients.

What makes this tomato soup stand out is the use of ripe, seasonal tomatoes—or the best quality canned tomatoes like San Marzano—slow-roasted or simmered with onions, garlic, basil, and just the right splash of balsamic vinegar. The result? A soup that’s naturally sweet, tangy, and rich, with a velvety texture from a touch of cream. Here’s a guide to choosing the best tomatoes for soups if you’re curious.

And the grilled cheese? It’s anything but basic. We combine gooey mozzarella with sharp mature cheddar, pile it between two slices of golden, butter-crisped bread, and toast until the inside melts like lava. It’s the perfect partner to dip into your bowl of warm tomato bliss.

Need a shortcut or want to understand how to make the crispiest grilled cheese ever? Check out this expert guide to grilled cheese techniques.

Whether you’re cooking for your family on a chilly night or looking for a quick yet luxurious lunch, this Easy Tomato Soup with Grilled Cheese recipe is both nostalgic and impressive. Let’s get into the step-by-step process so you can master it with ease.

Basic Recipe: Ingredients and Instructions

Easy Tomato Soup with Grilled Cheese

Author: Sarah White

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Description

Cozy up with this Easy Tomato Soup with Grilled Cheese – a creamy, flavorful classic that’s simple, satisfying, and soul-warming.

Ingredients

Scale

For the tomato soup:

1½ kg (3 lbs) ripe tomatoes (or use canned whole tomatoes)
2 tbsp balsamic vinegar

2 tbsp olive oil
1 tbsp sugar
1 tsp salt

2 red onions, finely chopped
2 garlic cloves, finely chopped
½ cup fresh basil leaves

2 tsp tomato paste
8 cups vegetable or chicken broth
½ cup cream

Salt and black pepper to taste
Fresh basil for garnish

For the grilled cheese sandwiches:

2 slices bread per person (your favorite kind: sourdough, white, multigrain)
2 cups grated mozzarella cheese

2 cups grated mature cheddar cheese
Butter for spreading

Instructions

Prepare the tomatoes.
If using fresh tomatoes, score and blanch them in boiling water to peel. Chop roughly. If using canned, just open and set aside.

Sauté aromatics.
In a large pot, heat olive oil over medium heat. Add chopped onions and garlic. Cook until softened and fragrant, about 5–7 minutes.
Build the base.
Add tomato paste and stir for 1 minute to deepen the flavor. Then add the tomatoes, balsamic vinegar, sugar, and salt.
Simmer the soup.
Pour in the broth. Stir and let the soup simmer uncovered for 30–40 minutes, until the tomatoes break down and the flavor intensifies.

Blend until smooth.
Add fresh basil, then use an immersion blender to purée the soup until smooth. Alternatively, cool slightly and blend in batches in a countertop blender.
Finish with cream.
Return to low heat and stir in cream. Season with additional salt and pepper as needed.
Make the grilled cheese.
Butter one side of each bread slice. Sandwich mozzarella and cheddar between two slices (buttered sides out). Toast in a skillet over medium heat until golden and cheese is melted.

Serve and enjoy.
Ladle the soup into bowls. Top with a few basil leaves, a swirl of cream (optional), and serve with hot grilled cheese on the side for dipping.

Notes

Fresh tomatoes add brightness, but canned tomatoes work beautifully year-round.

Basil goes in last to preserve its flavor and color.

For a smoother soup, strain through a sieve after blending.

A splash of vinegar balances acidity and enhances sweetness.

Try sourdough or thick-cut white bread for best grilled cheese texture.

Keywords: Tomato Soup with Grilled Cheese

Advanced Techniques

Roasting Tomatoes for Deeper Flavor

If time allows, roast fresh tomatoes at 400°F (200°C) for 30–40 minutes with olive oil, salt, and garlic. This step caramelizes their sugars and adds a smoky depth to your soup, enhancing natural sweetness and flavor. Roasted tomatoes result in a richer, more robust soup—especially when blended with basil and a touch of cream.

Combining Cheese Types for Ultimate Melt

The mozzarella-cheddar combo works beautifully, but you can enhance your grilled cheese further by experimenting. Add gruyère for nutty flavor, fontina for extra melt, or even brie for decadence. Mix ratios to suit your taste and texture preference, aiming for balance between stretch and sharpness.

Making It Vegan Without Losing Creaminess

Use full-fat coconut milk or a vegan cashew cream blend to replace dairy. Substitute cheese with plant-based alternatives like smoked vegan gouda or almond-based cheddar. For grilled cheese, use dairy-free butter and bread certified vegan-friendly. Season well to mimic richness.

Freezing Soup for Later Use

After blending (before adding cream), cool the soup and freeze in portions. When ready to use, defrost and heat gently, then stir in cream. Freezing without cream prevents splitting and preserves texture. You can freeze grilled cheese components separately, though fresh is best.

Customizing with Spice or Smokiness

Add a pinch of chili flakes or smoked paprika to the soup for a spicy or smoky variation. Stir in chipotle paste for a bolder flavor profile. Top with crumbled crispy bacon or drizzle hot honey on the grilled cheese for gourmet twists.

See more advanced recipes at cookingwhite.com

Storage, Shelf Life, and Maintenance Tips

Refrigerating the Soup Properly

Store cooled soup in airtight containers in the fridge for up to 4–5 days. The flavors often deepen over time. Stir well before reheating. Don’t let soup sit uncovered, as it may form a skin.

Freezing and Reheating Without Cream

To freeze, blend and cool soup before adding cream. Freeze in zip-top bags or containers. Thaw overnight in the fridge, reheat gently, then stir in cream to avoid curdling.

Keeping Grilled Cheese Crispy

Grilled cheese is best fresh, but leftovers can be reheated in a toaster oven or skillet to revive crispness. Avoid microwaving as it makes the bread soggy and cheese rubbery.

Batch Cooking for Meal Prep

Double the soup recipe and freeze half for busy weeks. Grilled cheese components can be prepped ahead: pre-grate cheese, slice bread, and store until ready to toast.

Avoiding Flavor Loss Over Time

To keep basil flavor fresh, consider adding it only before serving if storing soup. Keep grilled cheese fillings dry to avoid soggy sandwiches after storing.

Dietary Adaptations and Substitutions

Vegan-Friendly Adaptation

Use canned tomatoes, veggie broth, plant cream (like oat or cashew), and skip dairy. Swap butter and cheese with vegan alternatives. Add nutritional yeast for cheesy flavor in the soup.

Gluten-Free Option

Use gluten-free bread for sandwiches and ensure your broth is gluten-free. All soup ingredients are naturally gluten-free if checked carefully.

Dairy-Free Swap

Replace cream with coconut milk or cashew cream. Use dairy-free cheeses for the sandwich or opt for hummus and roasted veggies as fillings.

Low-Sodium Variation

Use low-sodium broth and reduce added salt. Balance flavors with vinegar, lemon juice, or herbs rather than salt. Choose low-sodium cheese if needed.

Keto or Low-Carb Version

Omit sugar and reduce onion quantity. Serve the tomato soup without bread, or pair with low-carb cheese crisps or keto bread grilled cheese.

FAQs About the Recipe

Can I make this soup without cream?

Yes! The cream adds richness, but the soup is still delicious without it. Try blending in a small boiled potato or white beans for creaminess.

What’s the best bread for grilled cheese?

Sourdough, brioche, or country white work best. Choose bread with a firm crust and soft center. Avoid overly soft bread which can turn soggy.

How do I prevent the soup from being too acidic?

Add a bit of sugar or cream. Roasting tomatoes also helps reduce acidity. Balsamic vinegar adds sweetness and depth, helping to balance the profile.

Can I make this ahead for a crowd?

Absolutely. Soup can be made 1–2 days ahead and reheated. Grill the sandwiches just before serving. Keep warm on a baking tray in the oven.

Is this recipe kid-friendly?

Yes! You can tone down the balsamic or basil if needed. Kids often love the creamy tomato flavor and the gooey grilled cheese combo.

Conclusion & Final Thoughts

There’s something universally comforting about dipping a perfectly crisp grilled cheese sandwich into a rich, steaming bowl of tomato soup. With this Easy Tomato Soup with Grilled Cheese recipe, you get the full experience—bold, layered flavor, irresistible texture, and nostalgic satisfaction—without any fuss.

This dish brings joy to all ages and suits almost any dietary need with just a few tweaks. It’s budget-friendly, freezer-friendly, and dinner-party worthy. Whether you make it for a cozy weeknight or as part of a comforting lunch spread, it’s a recipe you’ll keep returning to—because it’s just that good.

So grab your favorite cheese blend, ripe tomatoes or pantry-staple canned versions, and some crusty bread, and treat yourself (or your loved ones) to the comfort food everyone craves.