Easy Tomato Soup with Grilled Cheese Recipe

I absolutely love sharing this Easy Tomato Soup with Grilled Cheese Recipe because it’s the perfect comfort food combo that’s both cozy and satisfying in the simplest way. When I first tried roasting the tomatoes before simmering, it completely transformed the soup’s depth — it became rich and slightly caramelized, something store-bought soups rarely capture. You’ll find that pairing the warm, silky tomato soup with golden, melty grilled cheese just feels like a hug in a bowl and sandwich.

This recipe works wonderfully for chilly evenings when you want something quick but still special enough to impress your family or guests without breaking a sweat. Plus, the ingredients are straightforward and pantry-friendly, so you can whip it up even when life’s hectic. The Easy Tomato Soup with Grilled Cheese Recipe is truly a keeper in my kitchen—I’ve learned some handy tricks that I’m excited to share so your version turns out just as delicious!

this …

Ingredients You’ll Need

These ingredients are straightforward and come together so well — ripe tomatoes paired with fresh basil and a mix of melty cheeses for the grilled cheese make a winning taste combo. I always recommend picking the best tomatoes you can find because that really makes the soup sing!

• Tomatoes: I prefer ripe, in-season tomatoes for sweetness; canned works great too if fresh aren’t available, just make sure they’re quality.
• Balsamic vinegar: Adds a subtle tang and depth, balancing acidity in the soup.
• Olive oil: For roasting and sautéing—it enriches flavors nicely.
• Sugar: Helps cut the acidity but you can omit if you like a sharper taste.
• Salt: Essential for seasoning and bringing out all the flavors.
• Red onions: Onion sweetness supports the tomato base beautifully.
• Garlic: Adds a fragrant note that’s classic with tomato recipes.
• Fresh basil leaves: Don’t chop; they’ll blend into the soup, infusing it with herbal freshness.
• Tomato paste: Boosts tomato flavor and adds richness.
• Vegetable or chicken broth: Use whatever you prefer or have on hand; broth is key for a smooth, savory soup base.
• Cream: Makes the soup silky and luxurious.
• Black pepper: Freshly cracked is best for seasoning at the end.
• Bread (for grilled cheese): Choose a sturdy bread that toasts well; sourdough or a good country loaf is my favorite.
• Mozzarella and Mature Cheddar: The combo melts perfectly, giving great stretch and sharpness.
• Butter: For crisping the grilled cheese sandwiches to golden perfection.

Variations

I love that this Easy Tomato Soup with Grilled Cheese Recipe is super flexible—whether you’re feeding kids who want a simple cheese sandwich or adults craving a little kick or different cheeses. Feel free to personalize to suit your tastes or what’s in your fridge.

• Add a Spicy Kick: I’ve added a pinch of red pepper flakes to the soup once or twice, and it brings an exciting warmth without overpowering the tomato’s brightness.
• Cheese Swap: Sometimes I swap the mozzarella for provolone or add a bit of Gruyere for a nuttier flavor in the grilled cheese—it’s always a hit!
• Vegan Version: Use vegetable broth, coconut cream, and vegan cheese or a reliable nut cheese alternative for the grilled cheese to keep it plant-based.
• Herb Twists: Try stirring in some fresh thyme or oregano along with the basil if you want to experiment with the herb profile.

How to Make Easy Tomato Soup with Grilled Cheese Recipe

Step 1: Roast the Tomatoes for Maximum Flavor

Start by preheating your oven to 200°C (390°F). Place the tomatoes—if you’re using canned, include all their juices—in a roasting tray. Add the balsamic vinegar, olive oil, sugar, and salt then toss everything gently so the tomatoes are coated. Pop them in the oven for about 25-30 minutes until they’re soft and starting to caramelize. I discovered this little step makes all the difference—it’s where the magic of deep tomato flavor begins!

Step 2: Sauté the Aromatics

While the tomatoes roast, heat some olive oil in a large pot or Dutch oven over medium-high heat. Sauté the finely chopped onions until translucent and fragrant, about 5-7 minutes. Add the garlic and fresh basil leaves and cook them together for one more minute—just until you smell that sweet, herbal aroma. This builds a wonderful foundation for the soup.

Step 3: Combine and Simmer

Next, add the roasted tomatoes, tomato paste, and a bit of sugar (if you want to balance out acidity) to the pot. Give it a good stir so everything starts to come together. Pour in your vegetable or chicken broth and stir again. Lower the heat, pop a lid on, and let it simmer gently for 10 minutes to marry the flavors beautifully.

Step 4: Blend Until Silky Smooth

Remove the pot from the heat and carefully blend the soup until it’s velvety and smooth. I use an immersion blender in the pot for convenience, but a regular blender works fine—just be cautious with hot liquids to avoid splashes. After blending, stir in the cream and season with salt and pepper to taste. The cream gives it that luscious, comforting texture we all crave in tomato soup.

Step 5: Make the Ultimate Grilled Cheese

Mix your mozzarella and mature cheddar cheeses together. Butter the bread slices generously on both sides. Spread about half a cup of the mixed cheese on half of the bread slices, then top with the other slices to create sandwiches. Heat a non-stick pan over medium heat and cook each sandwich until the bread is golden brown and the cheese has melted—about 3-4 minutes per side. I love flipping gently to avoid cheese spills but still get that perfectly crisp crust!

Step 6: Serve and Enjoy

Ladle the soup into bowls with a little drizzle of cream and a few fresh basil leaves on top. Serve alongside the grilled cheese sandwiches while they’re hot and melty. Trust me, the combo makes every spoonful of soup even better when you dunk a crispy grilled cheese wedge in!

How to Serve Easy Tomato Soup with Grilled Cheese Recipe

Garnishes

I always top my tomato soup with a fresh basil leaf or two, sometimes a small drizzle of cream or even a swirl of pesto if I’m feeling fancy. It adds freshness and a pretty pop of color that makes the bowl look as good as it tastes.

Side Dishes

While the soup and grilled cheese are filling, I like to serve alongside a crisp green salad with vinaigrette to balance the richness. Sometimes simple oven-roasted veggies or a crunchy cucumber salad works well for extra texture and freshness.

Creative Ways to Present

For get-togethers, I’ve served this soup in mini cups as an appetizer with grilled cheese croutons on top—such a cute twist that doubles as finger food. Also, cutting grilled cheese into strips for dipping is always a hit with kids and adults alike!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight glass containers in the fridge for up to 3 days. It thickens a bit overnight, so I add a splash of broth or water when reheating to loosen it back up and keep that creamy consistency.

Freezing

This soup freezes really well—just cool it fully before transferring to freezer-safe containers. I usually freeze in portions, so I can thaw exactly what I need. When ready to use, thaw overnight in the fridge.

Reheating

I reheat the soup gently on the stove over low heat, stirring frequently to prevent sticking or scorching. Adding a splash of cream or broth during reheating helps bring back the creamy texture without watering down flavor.

FAQs

Final Thoughts

Honestly, this Easy Tomato Soup with Grilled Cheese Recipe feels like a warm, delicious hug whenever I make it. I love how such simple, familiar ingredients can come together to create something so satisfying and comforting. Whether you’re cooking for family or just treating yourself, I promise you’ll enjoy every spoonful and bite. Give it a try—I’m sure this will become one of your go-to cozy meals.

Print