There’s something incredibly comforting about a warm, creamy tomato soup paired with a perfectly golden, melty grilled cheese. This Tomato Soup with Cheesy Grilled Sandwich Recipe is exactly that cozy combo, one that feels like a hug on a plate and always hits the spot on chilly days.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Tomato Soup with Cheesy Grilled Sandwich Recipe
- Top Tip
- How to Serve Tomato Soup with Cheesy Grilled Sandwich Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Tomato Soup with Cheesy Grilled Sandwich Recipe
Why You'll Love This Recipe
This Tomato Soup with Cheesy Grilled Sandwich Recipe has been my go-to for comforting meals since I first made it on a rainy afternoon. It’s not just about the taste, but the nostalgic joy of dipping that crispy grilled cheese into creamy tomato soup. Every step feels doable, and every bite feels rewarding.
- Classic Comfort Food: It’s the ultimate combo of flavors that remind you of cozy childhood afternoons.
- Simple Ingredients: Using pantry staples that come together into something way better than their parts.
- Perfectly Balanced: Rich, creamy soup paired with melty, cheesy toast that’s crispy on the outside and gooey inside.
- Customizable and Easy: Whether stovetop or oven, you can tweak it to your liking without stress.
Ingredients & Why They Work
Each ingredient in this recipe plays a role in creating that smooth, rich tomato soup and the perfectly cheesed sandwich. Shopping for the freshest onion and good quality bread really makes a difference, plus the mix of cheddar and mozzarella is what gives the grilled cheese its gooey yet flavorful punch.
- Unsalted Butter: Allows you to control seasoning and gives the soup and sandwich a creamy, luscious base.
- Onion: Adds sweetness and depth when sautéed gently.
- Minced Garlic: Just a hint for that warm aromatic lift.
- All-Purpose Flour: Acts as a thickener, giving the soup a smooth, velvety texture.
- Vegetable Broth: Adds savory richness and balances the acidity of the tomatoes.
- Canned Crushed Tomatoes: The heart of the soup, providing natural sweetness and acidity.
- Tomato Paste: Intensifies tomato flavor without extra liquid.
- Heavy Whipping Cream: Brings luxurious creaminess that makes this soup so comforting.
- Salt & Freshly Ground Black Pepper: Essential for seasoning and bringing out the flavors.
- Parmesan Rind (Optional): Adds subtle umami and richness when simmered in the soup.
- Sourdough Bread: Its tangy flavor and sturdy texture hold up perfectly to grilling and cheesy heaven.
- White Cheddar & Mozzarella Cheese: A delicious cheese duo that melts beautifully and offers flavor plus stretchiness.
Make It Your Way
I love tweaking this Tomato Soup with Cheesy Grilled Sandwich Recipe depending on the mood or ingredients on hand. It’s a flexible base, so feel free to make it extra smoky, a bit more garlicky, or swap cheeses to suit your taste.
- Variation: I sometimes add a pinch of smoked paprika to the soup for a subtle smoky undertone — makes it super cozy on cold days.
- Dietary Modifications: You can swap the heavy cream for coconut cream to make it dairy-free and still get that creamy vibe.
- Extra Veggies: Roasted red peppers or carrots stirred into the soup give a sweeter, richer profile.
- Different Bread: Whole wheat or rye bread works well too if you prefer a more rustic, earthy flavor.
Step-by-Step: How I Make Tomato Soup with Cheesy Grilled Sandwich Recipe
Step 1: Sauté the Aromatics to Build the Base
Start by melting the butter in a large pot over medium heat. As soon as it’s melted and shimmering, toss in the chopped onion. Stir often and cook until the onion is soft and translucent — about 2 minutes. This gentle cooking pulls out a natural sweetness that really rounds out the soup. Add the minced garlic and cook just until you can smell its fragrance — about 20 seconds. Keep an eye on it here, garlic burns easily and will add a bitter taste if overcooked.
Step 2: Add Flour and Liquids for the Creamy Texture
Turn the heat to low and add the flour. Stir constantly while adding a splash of your broth to form a smooth paste. This roux is what thickens your soup perfectly. Slowly pour in the remaining vegetable broth, crushed tomatoes, tomato paste, and if you're using it, the parmesan rind. Stir everything well and bring the soup to a gentle simmer. Let it cook for about 15 minutes while you stir occasionally — this softens the tomato’s acidity and lets flavors meld beautifully.
Step 3: Blend Until Velvety Smooth
Once it’s thickened nicely, fish out the parmesan rind if you added it. Then, time to blend! I use an immersion blender right in the pot — it’s super convenient and fast. Blend the soup until it’s silky smooth and creamy without lumps. If you don’t have one, pour the soup in batches into a standing blender, but be careful to vent it properly since the soup is hot to avoid any splatter surprises.
Step 4: Stir in Cream and Season
Bring the soup back to the stove on low and gently stir in your heavy cream. This is the magic touch that transforms simple tomato soup into a luscious treat. Taste carefully and season with salt and freshly ground black pepper as you go — I often find it needs just a pinch more salt after blending.
Step 5: Assemble and Grill the Cheese Sandwich
While the soup simmers, let’s get that cheesy sandwich going. Spread softened butter evenly on one side of each slice of sourdough bread — this is what creates that golden, crispy crust. Place one slice, butter side down, in a preheated skillet over medium heat. Layer your cheeses on top — I love combining sharp white cheddar with gooey mozzarella for the best melt and flavor combo. Top with the other slice of bread, butter side up.
Cover the skillet with a lid and cook for 2 to 3 minutes, checking often for a perfect light golden brown. Flip carefully and repeat on the other side. If your cheese isn’t fully melting by then, pop the sandwich back in the pan on low heat with the lid on for another minute per side — patience here pays off with that truly gooey center.
Top Tip
From countless times making this Tomato Soup with Cheesy Grilled Sandwich Recipe, I’ve picked up a few tricks that make it foolproof and even better every time. These tips have saved me from overcooked soup or unevenly grilled sandwiches more times than I can count.
- Sauté Gently: Cooking the onions low and slow brings out sweetness without burning – this is key for a smooth soup flavor.
- Don’t Rush the Roux: Whisk your flour with broth constantly to avoid lumps and ensure a creamy base for your soup.
- Use a Lid on the Grill: Covering your grilled cheese while cooking traps heat, helping cheese melt evenly without burning the bread.
- Check Cheese Melt Before Serving: Cut the sandwich at the center; if cheese isn’t fully melted, pop it back on the stove for a minute or two.
How to Serve Tomato Soup with Cheesy Grilled Sandwich Recipe
Garnishes
I like a simple drizzle of good-quality extra virgin olive oil on top of the soup right before serving – it adds a lush finish. A sprinkle of shredded parmesan or freshly cracked black pepper adds a tasty pop and makes it look pretty too.
Side Dishes
Honestly, this combo is so filling, I usually keep sides light — a crisp green salad with a lemon vinaigrette pairs beautifully and adds a fresh crunch that balances the richness.
Creative Ways to Present
For special occasions, I like to cut the grilled cheese into bite-sized cubes and serve alongside shot glasses filled with soup for a fun, interactive appetizer vibe. It’s a hit with guests and turns a humble meal into something festive.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the fridge for up to 3 days. The flavor actually deepens after a day, making for an even tastier lunch the next day. Keep the grilled cheese separate wrapped in foil or parchment paper to avoid it soaking moisture from the soup.
Freezing
I sometimes freeze the tomato soup in portion-sized containers. It freezes well for up to 3 months. Just thaw in the fridge overnight and heat gently on the stove. I don’t recommend freezing the grilled cheese sandwich — it loses its crispness and gooey appeal.
Reheating
Reheat soup on the stove gently, stirring occasionally to prevent scorching. For leftover grilled cheese, pop it in a skillet on medium heat for a couple of minutes per side to restore crispness and melt cheese, rather than using the microwave.
Frequently Asked Questions:
You can, but it will require peeling and cooking them down longer to achieve the right texture and flavor. Canned crushed tomatoes are convenient, consistent, and deliver the perfect balance of sweetness and acidity for this soup.
Use a mix of cheeses that melt well, like mozzarella and cheddar. Also, butter your bread evenly and cook on medium heat with a lid on to trap the heat, allowing the cheese to melt without burning the bread.
Absolutely! Swap the butter for olive oil, use a plant-based cream alternative like coconut or cashew cream, and choose vegan cheese or skip the grilled cheese altogether.
Simmering the soup for at least 15 minutes helps mellow the acidity of the tomatoes. Adding a bit of heavy cream also balances the flavors. If it’s still sharp, a pinch of sugar can help round it out.
Final Thoughts
This Tomato Soup with Cheesy Grilled Sandwich Recipe has such a special place in my heart because of its simplicity and soul-soothing flavor. I hope you’ll try it on a day when you need a little kitchen comfort or want to impress with a meal that feels like a warm embrace. It’s straightforward enough for a weeknight but lovely enough to share with friends or family anytime.
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Tomato Soup with Cheesy Grilled Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Classic Tomato Soup paired with a melty Grilled Cheese sandwich makes a comforting and satisfying meal perfect for any day. The rich tomato soup is creamy and smooth, served alongside a crispy, golden grilled cheese with white cheddar and mozzarella.
Ingredients
For the Soup (6 servings)
- 3 tablespoons unsalted butter
- 1 onion, chopped
- 2 tablespoons minced garlic
- 2 tablespoons all purpose flour
- 3 cups vegetable broth, preferably low sodium
- 28 ounces canned crushed tomatoes
- 6 ounces can of tomato paste
- ¾ cup heavy whipping cream
- salt and freshly ground black pepper, to taste
- 1 parmesan rind, optional
- extra virgin olive oil or shredded parmesan cheese, for garnish, optional
For the Grilled Cheese Sandwich (Makes 1)
- 2 slices sourdough bread
- 4 tablespoons unsalted butter, softened
- 2 slices white cheddar cheese
- 2 slices mozzarella cheese
Instructions
- Cook the onion and garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring frequently, until softened and translucent, about 2 minutes. Add the minced garlic and cook until just fragrant, about 20 seconds.
- Add remaining ingredients and cook: Reduce heat to low. Add the flour along with a splash of the broth, whisking constantly, and cook for about 1 minute. Then add the rest of the vegetable broth, crushed tomatoes, tomato paste, and parmesan rind if using. Bring to a simmer and cook for about 15 minutes, stirring frequently until the soup thickens.
- Remove the parmesan rind: Turn off the heat and remove the parmesan rind from the soup pot.
- Blend: Using an immersion blender, blend the soup until smooth and well combined. Alternatively, carefully transfer soup to a standard blender and blend in batches, venting the lid to release steam.
- Add cream and season to taste: Return the soup to the pot over low heat. Stir in the heavy whipping cream and season with salt and freshly ground black pepper as desired. Heat through gently.
- Add garnishes: Serve the tomato soup topped with a drizzle of extra virgin olive oil and/or a sprinkle of shredded parmesan cheese, if desired.
- Butter the bread: Spread 2 tablespoons of softened butter evenly on one side of each slice of sourdough bread.
- Assemble grilled cheese: Place one slice of bread buttered-side down in a skillet. Layer with white cheddar and mozzarella cheese slices. Top with the other slice of bread, buttered side up.
- Cook: Over medium heat, cook the sandwich for 2-3 minutes per side with a tight-fitting lid on the skillet. Flip when the bottom is light golden brown.
- Make it melty: Remove from skillet and cut diagonally to check if the cheese is melted. If not, return sandwich halves to the skillet on medium-low heat, cover and cook about 1 minute per side until cheese melts and bread is medium golden brown.
- Dig in: Serve the warm grilled cheese sandwich alongside a steaming bowl of tomato soup.
- Oven method for grilled cheese: Preheat oven to 375ºF and line a baking sheet with parchment paper or foil. Butter bread slices and assemble sandwich with cheese as above. Bake for about 5 minutes until cheese melts. Then broil for 40 seconds to 1 minute per side until golden and crispy, watching carefully.
Notes
- Using low sodium vegetable broth helps control the salt level in the soup.
- The parmesan rind adds depth of flavor but is optional.
- Carefully vent the blender lid when blending hot soup to avoid splatters.
- For a vegan version, substitute butter with vegan margarine, use plant-based cream, and omit parmesan cheese.
- For multiple sandwiches, multiply the grilled cheese ingredients accordingly.
- Leftover soup can be refrigerated for up to 3 days or frozen for later use.
- Use a tight-fitting lid when cooking the grilled cheese to melt the cheese thoroughly without burning the bread.
Nutrition
- Serving Size: 1 serving soup with 1 sandwich
- Calories: 620 kcal
- Sugar: 10 g
- Sodium: 680 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 85 mg
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