Tomato Soup and Grilled Cheese – Classic Comfort Food!

There are some flavor combinations that are simply timeless, evoking feelings of warmth, comfort, and nostalgia. Among these beloved pairings, few can rival the iconic duo of creamy tomato soup and a perfectly grilled, gooey cheese sandwich. This culinary marriage is a testament to the power of simple ingredients coming together to create something truly extraordinary.

This recipe takes that classic comfort and elevates it, offering a homemade tomato soup that is rich, velvety smooth, and bursting with authentic tomato flavor, perfectly complemented by a grilled cheese sandwich that achieves the ideal balance of crispy, buttery exterior and molten, cheesy interior. It’s a dish that appeals to all ages and is perfect for any occasion, from a quick weeknight dinner to a cozy weekend lunch.

Why You Will Love This Recipe

• Effortless Preparation: This recipe is designed for busy lives, ensuring you can enjoy this classic comfort food without spending hours in the kitchen.
• Rich, Creamy Texture: The soup boasts a luxurious, velvety smooth consistency thanks to the careful blending and the addition of cream, making every spoonful a delight.
• Perfectly Golden Sandwich: Achieving that ideal crispness on the outside of the grilled cheese, while ensuring the cheese is thoroughly melted within, is a hallmark of this recipe.
• Versatile Enjoyment: Whether you’re craving a light lunch or a hearty dinner, this pairing is adaptable and satisfying, offering comfort in every bite.
• Customizable Delight: With simple ingredient swaps and additions, you can tailor both the soup and the sandwich to your personal preferences, making it uniquely yours.

Ingredients You Need

The foundation of any great dish lies in the quality of its ingredients. For this classic tomato soup and grilled cheese, we’re focusing on ingredients that deliver maximum flavor and the perfect texture. Opting for good quality canned tomatoes, for instance, can actually enhance the depth of flavor in the soup, as they are often picked at peak ripeness and processed quickly.

Classic Tomato Soup and Grilled Cheese

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★★★★★

4.9 from 150 reviews

This creamy homemade tomato soup and grilled cheese sandwich are the ultimate comfort food combo, ready in 25 minutes! Make your grilled cheese on the stovetop or in the oven.

• Author: Janina Eichelberger
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 Portionen 1x

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Ingredients

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• 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
• salt and freshly ground black pepper, to taste
• 1 parmesan rind, optional
• extra virgin olive oil or shredded parmesan cheese, for garnish, optional
• 2 slices sourdough bread
• 4 tablespoons unsalted butter, softened
• 2 slices white cheddar cheese
• 2 slices mozzarella cheese

Instructions

1. 1Make the Soup: Cook the onion and garlic. In a large pot, melt the butter over medium heat. Add the onion and cook, stirring frequently, until softened and translucent, about 2 minutes. Add the garlic and cook until just fragrant, about 20 seconds.
2. 2Add remaining ingredients and cook. Reduce heat to low and add the flour along with a splash of the broth, gently whisking constantly. Cook about 1 minute. Add the rest of the broth, the tomatoes, tomato paste, and parmesan rind if using. Bring to a simmer and cook about 15 minutes, stirring frequently, until the soup has thickened a bit. Remove the parmesan rind. Turn off the heat.
3. 3Blend. With an immersion blender, blend up the soup until everything is smooth and well combined. You can also use a standard blender, but be sure to vent the top of the blender so that pressure from the hot soup doesn't build up and cause some of the soup to burst out of the blender.
4. 4Add cream and season to taste. Once the soup is well combined, return it to the pot on the stovetop over low heat. Stir in the heavy cream and season with salt and pepper to taste. Cook until heated through.
5. 5Add garnishes. Serve the tomato soup garnished with sprinkles of shredded parmesan cheese and/or with a drizzle of extra virgin olive oil.
6. 6Make the Grilled Cheese Sandwich – Stovetop Method: Butter the bread. Gently spread 2 tablespoons of softened butter on one side of each piece of bread. Make sure you get an even coat of butter on the bread.
7. 7Assemble grilled cheese. Place a slice of bread, buttered side down, in a skillet. Layer the cheese slices on top. Add the remaining piece of bread on top of the cheese, buttered side up.
8. 8Cook. Over medium heat, cook your grilled cheese for about 2-3 minutes per side, covering the skillet with a tight-fitting lid. Check the underside of your sandwich periodically. It is ready to flip when light golden brown.
9. 9Make it melty. Remove the grilled cheese from the skillet and cut it in half diagonally to make sure the inside has melted. If it has not, place the cut slices back onto the skillet over medium-low heat. Cover and cook until the cheese is melty, about 1 minute per side. The bread will be medium golden brown when the sandwich is done, but should not be dark.
10. 10Dig in. Serve your grilled cheese sandwich with a steaming bowl of tomato soup.
11. 11Grilled Cheese – Oven Method: Preheat your oven or toaster oven to 375°F.
12. 12Line a baking sheet with parchment paper or tin foil. You can also use a silpat.
13. 13Add the butter. Spread 2 tablespoons of softened butter on one side of each piece of bread.
14. 14Assemble grilled cheese. Place a slice of bread, buttered side down, on your baking sheet. Layer the cheese slices on top. Add the remaining piece of bread on top of the cheese, buttered side up.
15. 15Bake. Place your sandwich in the oven. Bake for about 5 minutes or until the cheese is melty.
16. 16Broil. Turn on the broiler and broil for about 40 seconds to 1 minute, until golden brown. Flip the sandwich over and repeat until the other side is golden and crispy. Keep an eye on your grilled cheese!

Notes

Save Your Parmesan Rinds! My trick for even more flavor in my homemade soups and sauces? Save leftover Parmesan rinds once you’ve used up the cheese. Add the rind into the soup when you add the broth and tomatoes, to boost the flavors, similar to how you’d add a bay leaf. Remember to remove it before blending and serving. How to Make a Perfect Grilled Cheese Sandwich (2 Ways): While the soup cooks, I cook my stovetop grilled cheese in a skillet with a lid to save time. It helps to speed up the cheese melting without burning the bread. Alternatively, you can use the oven method below or make an air fryer grilled cheese, which is also quick and easy. Pro tip: Use unsalted butter, and afterward, salt the buttered bread slices by hand with flaky Maldon salt or similar. Not only does it add flavor, but the salt crystals help the outside of the grilled cheese crisp up in the heat! Win. Make it melty. Check that the grilled cheese is done by slicing it in half. If the inside hasn’t melted, return it to the skillet until it's gooey. The bread should be golden brown, but not dark. Oven Method: If you’re short on stovetop space, follow the steps below to bake your grilled cheese in the oven or toaster oven instead. Broil. Switch the oven to broil for the last 40 seconds to 1 minute, then flip and repeat, until the outside of the sandwich is a crispy golden brown. Don’t leave the broiler unattended, or you might burn your grilled cheese. Storage and Reheating: Refrigerate any leftover tomato soup in an airtight container for up to 4 days. It’s great warmed up in the microwave or on the stove after the flavors have had more time to mingle! Keep the grilled cheese airtight in the fridge, too, for up to 2 days. Reheat the sandwich in the oven or air fryer (you can use the microwave, but it won’t be as crispy). Make-ahead and freezing. Homemade tomato soup is wonderful to make in advance and freeze. Allow the soup to cool, then freeze it for up to 2 months. Thaw the soup in the fridge before reheating.

Nutrition

Category: Dinner Method: Stovetop/Oven Baking Cuisine: American Diet: Vegetarian

Serving Size: 1 Portion Calories: 448 kcal Sugar: 12 g Sodium: 694 mg Fat: 31 g Saturated Fat: 19 g Carbohydrates: 33 g Fiber: 5 g Protein: 14 g Cholesterol: 86 mg

Keywords: tomato soup, grilled cheese, comfort food, easy recipe, homemade soup, sandwich

The quantities for all ingredients are detailed in the recipe card below for your convenience.

Variations

While the classic combination is undeniably wonderful, there’s always room for creative interpretation. For a vegan twist on the tomato soup, you can swap the butter for olive oil or a plant-based butter alternative, and use full-fat coconut milk or a cashew cream for richness instead of heavy cream. For the grilled cheese, opt for your favorite vegan cheese slices and ensure your bread is dairy-free.

If you’re seeking a low-carb option, the tomato soup can remain largely the same, though you might want to ensure your broth is low in added sugars. For the grilled cheese, consider using almond flour-based bread or even large portobello mushroom caps as a base for your cheese, lightly grilled or baked until tender.

Another delightful variation involves infusing the soup with smoky notes. This can be achieved by using fire-roasted crushed tomatoes, or by adding a pinch of smoked paprika or a few chipotle peppers in adobo sauce when sautéing the onions and garlic. The grilled cheese can also be enhanced with a thin slice of prosciutto or some caramelized onions for an added layer of savory complexity.

How to Prepare classic tomato soup and grilled cheese

Step 1: Building the Flavor Base

Begin by melting the unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat. The key to a good sauté is consistent, moderate heat that allows the ingredients to soften and release their aromatic compounds without browning too quickly.

Once the butter is melted and shimmering, add the chopped yellow or white onion to the pot. Stir frequently, allowing the onions to soften and become translucent, which typically takes about 2 to 3 minutes. This gentle cooking process sweetens the onions, laying a crucial sweet foundation for the soup’s overall flavor profile.

Next, introduce the minced fresh garlic to the pot. Cook for an additional 20 seconds, stirring constantly until it becomes fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to the soup; a quick sauté is all that’s needed to release its pungent aroma.

Step 2: Creating the Roux and Simmering

Reduce the heat to low before adding the all-purpose flour. Pour in a small splash of the vegetable broth, just enough to moisten the flour. Gently whisk these ingredients together to form a smooth paste, known as a roux. This roux is essential for thickening the soup and adding a subtle richness.

Cook the roux for about 1 minute, continuing to whisk. This brief cooking period toasts the flour slightly, removing any raw flour taste and developing a more complex flavor in the soup. It’s important not to overcook the roux at this stage, aiming for a pale blonde color.

Gradually add the remaining vegetable broth, whisking continuously to ensure the roux is fully incorporated and no lumps form. Then, stir in the canned crushed tomatoes and the tomato paste. If you are using a parmesan rind for added depth of flavor, this is the time to add it, submerging it into the liquid.

Step 3: Cooking and Thickening the Soup

Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Allow the soup to cook for approximately 15 minutes, stirring frequently to prevent sticking. During this simmering period, the flavors will meld and deepen, and the soup will begin to thicken as the crushed tomatoes break down and the roux works its magic.

The consistency of the soup should be noticeably thicker than when you started. The tomatoes will have softened considerably, and the overall aroma will become more pronounced and inviting. Stirring is crucial here to ensure even cooking and prevent any scorching on the bottom of the pot, which could affect the final flavor.

After 15 minutes of simmering, remove and discard the parmesan rind, if you used one. This rind has imparted its savory essence to the soup and is no longer needed. Turn off the heat completely before proceeding to the blending stage. This is a crucial safety step, especially if using a standard blender.

Step 4: Blending for Creaminess

Now it’s time to transform the rustic soup into a silky smooth concoction. If you have an immersion blender, carefully insert it into the pot and blend the soup directly until it is completely smooth and well-combined. Move the blender around gently to ensure all parts of the soup are processed.

Alternatively, if using a standard blender or food processor, carefully ladle the hot soup into the blender in batches. It is absolutely critical to vent the lid of the blender by removing the small cap in the center and covering it loosely with a kitchen towel. This allows steam to escape, preventing pressure buildup that could cause a dangerous explosion of hot soup. Blend until smooth.

Once the soup is blended to your desired consistency, return it to the pot on the stovetop over low heat. This ensures the soup is warm for the final step without scorching or overcooking.

Step 5: Adding Cream and Seasoning

Stir in the heavy whipping cream into the warmed, blended soup. Mix gently until the cream is fully incorporated, creating that signature luscious, creamy texture. If you prefer a lighter soup, you can substitute half-and-half or even whole milk, though the richness will be slightly less pronounced.

Season the soup generously with salt and freshly ground black pepper to taste. Start with a small amount and add more as needed, tasting as you go. Proper seasoning is key to bringing out the full flavor of the tomatoes and other ingredients. Remember that canned tomatoes and broth can vary in sodium content, so adjust accordingly.

Allow the soup to heat through gently over low heat, ensuring it does not boil once the cream has been added. Boiling dairy can sometimes cause it to curdle, so a gentle warming is best. Once heated, the soup is ready to be served.

Step 6: Preparing the Grilled Cheese

While the soup is heating or has finished, turn your attention to the grilled cheese. For the stovetop method, begin by gently spreading 2 tablespoons of softened, unsalted butter on one side of each slice of sourdough bread. Ensure an even coating across the entire surface of the bread.

Place one slice of bread, buttered-side down, into a non-stick skillet or a grill pan heated over medium heat. Layer your chosen cheeses – in this case, white cheddar and mozzarella slices – evenly on top of the bread in the skillet. Add the second slice of bread on top of the cheese, with the buttered side facing upwards.

Cook the sandwich for approximately 2 to 3 minutes per side. Cover the skillet with a tight-fitting lid to help trap heat and encourage the cheese to melt thoroughly and evenly. Periodically check the underside of the sandwich; it should be a light golden brown before you flip it.

Once flipped, continue cooking for another 2 to 3 minutes until the second side is also golden brown. To ensure the cheese is perfectly melted, you can remove the sandwich from the skillet, cut it in half diagonally, and if the cheese isn’t fully gooey, place the cut halves back into the skillet over medium-low heat for about 1 minute per side, covered, until gloriously melty.

Pro Tips for classic tomato soup and grilled cheese

Vent Your Blender: When blending hot soup in a standard blender, always remove the center cap of the lid and cover it with a folded kitchen towel. This allows steam to escape safely and prevents a dangerous pressure buildup.

Low and Slow for Cream: To avoid curdled soup, always add the heavy cream over low heat and only after the soup has been blended. Aggressive heat can cause dairy to split and lose its smooth texture.

Crispness is Key: If you’re making grilled cheese ahead of time for a crowd, you can keep the finished sandwiches warm in a low oven (around 200°F or 95°C) on a baking sheet. This will help them retain their crispy exterior.

Butter with Precision: For the ultimate grilled cheese, ensure your butter is softened but not melted. Spread it evenly from edge to edge on the bread. A light sprinkle of flaky sea salt on the buttered side before grilling can also enhance crispiness and flavor.

Parmesan Rind Power: Don’t discard those parmesan rinds! They are flavor powerhouses. Adding one to your simmering tomato soup infuses it with a deep, umami richness that’s hard to replicate otherwise. Just remember to remove it before blending.

Serving Suggestions for classic tomato soup and grilled cheese

Decoration

Elevate your bowl of tomato soup with a few thoughtful garnishes. A drizzle of high-quality extra virgin olive oil adds a subtle peppery note and a beautiful sheen. Freshly shaved Parmesan cheese offers an extra layer of salty, nutty flavor that pairs perfectly with the tomatoes.

A few fresh basil leaves, torn or thinly sliced, provide a fragrant, herbaceous contrast to the rich soup. For a touch of visual appeal and a hint of spice, a sprinkle of freshly ground black pepper is always a welcome addition. If you’ve made the soup extra creamy, a small swirl of heavy cream can also add an elegant touch.

Side Dishes

While the grilled cheese is the quintessential sidekick, other accompaniments can round out your meal. A simple green salad with a light vinaigrette offers a refreshing counterpoint to the richness of the soup and sandwich. Crunchy dill pickles provide a welcome tang and textural contrast.

For those seeking something a bit more substantial, crispy baked potato chips offer a delightful crunch. If you’re looking for a more traditional pairing, consider serving with a side of garlic bread or even some crusty baguette slices for extra dipping. For a heartier meal, a small portion of German pancakes could even be an interesting, albeit unconventional, addition.

Creative Serving Ideas

Consider serving the soup in small, elegant ramekins as an appetizer for a larger meal. The grilled cheese can be cut into smaller “soldiers” or “fingers” for easy dipping, making it fun for both children and adults. A small sprig of thyme or rosemary placed on top of the soup can add an aromatic flourish.

For a more gourmet presentation, try serving the soup in a shallow bowl with the grilled cheese positioned artfully beside it. You could also experiment with different cheese combinations in your grilled cheese, such as Gruyère, provolone, or even a touch of spicy pepper jack, to offer a unique flavor profile. Explore other delightful soups like an easy lobster bisque recipe or a vibrant minestrone for future pairings.

Preparation & Storage

Storing Leftovers

Any leftover classic tomato soup can be stored in an airtight container in the refrigerator for up to 4 days. Ensure the soup has cooled completely before sealing the container to prevent condensation buildup. The flavors often deepen and meld further overnight, making leftovers quite delicious.

Leftover grilled cheese sandwiches can also be refrigerated in an airtight container for up to 2 days. It’s best to let them cool completely before storing. While they won’t be as perfectly crisp as when freshly made, they still offer a comforting cheesy experience.

Freezing

Homemade tomato soup freezes exceptionally well, making it ideal for batch cooking and future quick meals. Allow the soup to cool down entirely, then transfer it into freezer-safe containers or heavy-duty freezer bags. Press out as much air as possible before sealing to prevent freezer burn. Frozen soup should remain of good quality for up to 2 to 3 months.

Unfortunately, freezing grilled cheese sandwiches is not recommended. The bread tends to become soggy and the cheese can separate upon thawing and reheating, significantly impacting the texture and overall appeal of the sandwich. It’s best to prepare grilled cheese fresh when you plan to consume it.

Reheating

To reheat leftover tomato soup, you have a few options. On the stovetop, gently warm the soup over medium-low heat, stirring occasionally, until it reaches your desired temperature. In the microwave, place the soup in a microwave-safe bowl and heat in short intervals, stirring between each, until hot.

Reheating a grilled cheese is best done in an oven or a toaster oven to restore its crispiness. Place the sandwich on a baking sheet and heat at around 350°F (175°C) for 5-10 minutes, or until the cheese is melted and the bread is golden and crisp again. A skillet on the stovetop over low heat can also work, but keep a close eye to prevent burning.

Frequently Asked Questions

1. Can I make the tomato soup ahead of time?

   Absolutely! The beauty of this classic tomato soup recipe is that it can be made a day or two in advance. In fact, making it ahead of time often allows the flavors to meld and deepen, resulting in an even more delicious soup. Store it in an airtight container in the refrigerator and gently reheat it on the stovetop or in the microwave when you’re ready to serve. This makes it a fantastic option for busy weeknights or for entertaining guests, as you can prepare the soup in advance and focus on making the grilled cheese fresh.

2. What kind of cheese is best for grilled cheese?

   The best cheese for grilled cheese is subjective and depends on personal preference, but generally, cheeses that melt well are ideal. A combination of cheddar and mozzarella, as used in this recipe, offers a great balance of sharp flavor and gooey stretch. Other excellent melting cheeses include American cheese, Gruyère, provolone, Monterey Jack, and even Fontina. For a more complex flavor, you could experiment with a blend of two or three different cheeses. The key is to use cheese that will become smooth and creamy when heated.

3. Can I use fresh tomatoes instead of canned for the soup?

   Yes, you can certainly use fresh tomatoes, but it requires a slightly different approach to achieve the best flavor. Canned tomatoes, especially San Marzano varieties, are often picked at peak ripeness and provide a concentrated, consistent tomato flavor year-round. If using fresh tomatoes, it’s best to roast them first at a high temperature (around 400-425°F or 200-220°C) until they are softened and slightly caramelized. This process intensifies their sweetness and reduces their water content, preventing a diluted soup flavor. You would then proceed with the recipe, incorporating the roasted tomatoes.