Description
Cozy up with this Easy Tomato Soup with Grilled Cheese – a creamy, flavorful classic that’s simple, satisfying, and soul-warming.
Ingredients
For the tomato soup:
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1½ kg (3 lbs) ripe tomatoes (or use canned whole tomatoes)
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2 tbsp balsamic vinegar
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2 tbsp olive oil
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1 tbsp sugar
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1 tsp salt
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2 red onions, finely chopped
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2 garlic cloves, finely chopped
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½ cup fresh basil leaves
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2 tsp tomato paste
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8 cups vegetable or chicken broth
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½ cup cream
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Salt and black pepper to taste
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Fresh basil for garnish
For the grilled cheese sandwiches:
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2 slices bread per person (your favorite kind: sourdough, white, multigrain)
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2 cups grated mozzarella cheese
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2 cups grated mature cheddar cheese
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Butter for spreading
Instructions
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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