There’s something universally soul-soothing about a bowl of Creamy Tomato Soup with Grilled Cheese Sandwich. The silky texture of vine-ripened tomatoes simmered slowly with aromatic onions, swirled with cream, and finally paired with a golden, melty grilled cheese—this iconic duo isn’t just a meal, it’s a hug in food form. Whether you’re craving cozy comfort on a rainy day or looking to share a nostalgic favorite with family, this recipe delivers all the warmth, crunch, and creaminess you remember. Let’s make this classic at home—once you do, you’ll never look at canned soup or basic cheese toast the same way again!
Ingredients You’ll Need
The best part about Creamy Tomato Soup with Grilled Cheese Sandwich is just how approachable the ingredient list is. Every component has a starring role, from the juicy tomatoes in the soup to the quality bread anchoring the sandwich. Here’s what you’ll need—all pantry staples, but together, pure magic.
- Olive oil: Gives the soup a rich, savory base and helps soften the onions for extra sweetness.
- Yellow onion (chopped): This aromatic adds depth and gentle sweetness to the soup’s foundation.
- Garlic (minced): Fresh garlic lifts the flavors with a mild, savory touch—don’t be shy with it!
- Tomato paste: Intensifies the tomato flavor for a deep, concentrated taste.
- Whole peeled tomatoes (2 cans): The heart of the soup, bringing lush texture and true tomato essence; use the juices too!
- Sugar: Just a teaspoon balances acidity and makes the tomatoes shine.
- Dried basil: Adds a subtle herbal note that pairs perfectly with tomatoes.
- Salt: Essential for seasoning, bringing out every savory dimension.
- Black pepper: A little kick for balance and complexity.
- Vegetable or chicken broth: Lends body and savoriness; choose vegetable for a vegetarian version.
- Heavy cream or coconut milk: Swirled in at the end for that signature creamy finish.
- Sandwich bread: Your canvas for all that molten cheese—white, whole wheat, or gluten-free all work!
- Butter (softened): A must for achieving golden, crispy sandwich crusts.
- Sharp cheddar or American cheese: Meltability and bold flavor come together for the ultimate grilled cheese centerpiece.
How to Make Creamy Tomato Soup with Grilled Cheese Sandwich
Step 1: Sauté Onions and Garlic
Begin by heating the olive oil in a large pot over medium heat. Toss in the chopped onion and cook, stirring occasionally, until it’s wonderfully soft and fragrant—about 5–6 minutes. Then, add the minced garlic and tomato paste, letting them cook for just a minute until the kitchen smells like a warm Italian bistro.
Step 2: Build the Soup Base
Now, pour in both cans of whole peeled tomatoes along with all their flavorful juices. Sprinkle in the sugar, dried basil, salt, and pepper, then use your spoon or spatula to break up the tomatoes a bit. Add the broth, give everything a good stir, and bring the mixture up to a boil. Once you see those first energetic bubbles, lower the heat and let the soup simmer uncovered for about 20 minutes. It’ll thicken and the flavors will mingle into something irresistible.
Step 3: Blend for Creaminess
Take the pot off the heat. Using an immersion blender (or working in batches with a regular blender), carefully blend the soup until it’s luxuriously smooth. If you like a bit of texture, stop blending sooner. Then, stir in the heavy cream or coconut milk for that signature creamy finish, and warm the soup gently but don’t let it boil again.
Step 4: Assemble and Grill the Cheese Sandwiches
While the soup simmers, spread softened butter on one side of each bread slice. Place four slices, butter-side down, onto a skillet heated over medium. Top each with a generous layer of cheddar or American cheese, then add the remaining bread, buttered side up. Gently grill the sandwiches for 2–3 minutes per side until golden and the cheese inside is molten. Remove from the skillet and slice in halves or quarters for that perfect dip.
Step 5: Serve Together
Ladle the hot, silky tomato soup into bowls and nestle those golden grilled cheese sandwiches right alongside. For the full experience, don’t forget to dip that first crunchy bite into the soup—this is what Creamy Tomato Soup with Grilled Cheese Sandwich is all about!
How to Serve Creamy Tomato Soup with Grilled Cheese Sandwich
Garnishes
A swirl of cream, a sprinkle of fresh basil, or a handful of homemade croutons can transform your Creamy Tomato Soup with Grilled Cheese Sandwich from homey to restaurant-worthy. Crack a bit of black pepper on top or toss on some grated Parmesan if you’re feeling fancy. Each garnish adds its own special finishing touch.
Side Dishes
While this duo is satisfying all on its own, a crisp green salad or a platter of roasted vegetables can add freshness and balance. For a family table, serve with pickle spears or apple slices for a playful, tangy contrast. The secret? Keep the sides simple and let the classic pairing shine.
Creative Ways to Present
Try cutting the grilled cheese into cubes and skewering them as “croutons” for dipping. Or serve the soup in mugs with mini sandwiches perched on top—this is always a hit with kids and adults alike! A little creativity turns Creamy Tomato Soup with Grilled Cheese Sandwich into an impressive starter or centerpiece for casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have extra soup, let it cool, then tuck it into an airtight container for up to 4 days in the fridge. The grilled cheese sandwiches are best fresh, but you can store leftover sandwiches wrapped in foil or plastic wrap for a day—they make a pretty satisfying next-day snack, too!
Freezing
Creamy Tomato Soup with Grilled Cheese Sandwich is freezer-friendly—at least the soup half! Pour completely cooled soup into freezer-safe containers, leaving a bit of space for expansion. It’ll keep well for up to 2 months. For best texture, freeze without the cream and stir it in after reheating.
Reheating
Warm the soup gently in a saucepan over low to medium heat, stirring occasionally until piping hot. If you’ve frozen the soup without cream, simply add it after thawing. To revive grilled cheese, reheat sandwiches in a skillet or toaster oven so they regain their crispy edges—microwaving tends to make them soggy.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! In summer, ripe fresh tomatoes are fabulous. You’ll need about 8 cups, peeled and chopped. Roast them first for even deeper flavor, then proceed with the recipe as written.
What’s the best bread for grilled cheese?
Classic white sandwich bread is a timeless choice for Creamy Tomato Soup with Grilled Cheese Sandwich, but sourdough, whole wheat, or even gluten-free bread work beautifully. Choose bread that gets golden and crisp on the outside while staying soft inside.
Can I make this recipe vegan?
Yes! Swap the heavy cream for full-fat coconut milk and use vegan butter and your favorite dairy-free cheese for the sandwiches. Stick to vegetable broth, and you’ll have a plant-based version without sacrificing comfort.
How can I spice up the soup?
For a kick, add a pinch of red pepper flakes or a dash of hot sauce to the pot while the soup simmers. Smoked paprika, chipotle powder, or even a splash of balsamic vinegar can also add bold complexity.
Do I need an immersion blender?
An immersion blender makes quick work of blending directly in the pot, but you can also use a countertop blender—just work in batches and take care with hot liquids. Alternatively, for a rustic texture, skip blending altogether!
Final Thoughts
There’s just nothing quite as comforting as Creamy Tomato Soup with Grilled Cheese Sandwich. I hope this recipe inspires you to slow down, savor each bite, and maybe even share it with someone you love. Try it once, and you’ll see—homemade always tastes better!
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Creamy Tomato Soup with Grilled Cheese Sandwich Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting classic with this recipe for creamy tomato soup paired with a perfectly grilled cheese sandwich. This hearty and satisfying duo is sure to warm you up on a chilly day.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon tomato paste
- 2 cans (28 oz each) whole peeled tomatoes
- 1 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
For the Grilled Cheese:
- 8 slices sandwich bread
- 4 tablespoons butter (softened)
- 8 slices sharp cheddar or American cheese
Instructions
- For the Soup: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 5–6 minutes until softened. Stir in garlic and tomato paste and cook for 1 minute. Add canned tomatoes (with juices), sugar, basil, salt, and pepper. Use a spoon to break up the tomatoes. Stir in broth, bring to a boil, then reduce heat and simmer uncovered for 20 minutes. Remove from heat and blend the soup until smooth. Stir in the cream and warm through.
- For the Grilled Cheese: Heat a skillet over medium heat. Butter one side of each bread slice. Place 4 slices, butter-side down, in the skillet. Top with cheese and remaining slices, butter-side up. Cook 2–3 minutes per side or until golden brown and cheese is melted. Slice and serve hot alongside the tomato soup.
Notes
- Add a pinch of red pepper flakes to the soup for a spicy kick.
- You can also use sourdough, whole wheat, or gluten-free bread for the sandwiches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl of soup with 1 sandwich
- Calories: 580
- Sugar: 10g
- Sodium: 890mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg
