There’s something irresistibly cozy about this Tomato Soup with Grilled Cheese Recipe. The rich, creamy tomato soup paired with a perfectly melty grilled cheese is honestly comfort food at its finest—warm, satisfying, and downright nostalgic.

A bowl of smooth, bright orange tomato soup sits in the center of a large white speckled plate. The soup has a swirl of oil and bits of herbs on top, with a small green basil leaf in the middle. A toasted golden brown grilled sandwich is held by a woman's hand dipping into the soup, showing its crispy texture. Next to the bowl on the plate lies another piece of the same sandwich. A spoon with a wooden handle rests on the plate near the bottom, and a fresh green basil sprig is placed beside the sandwich. The setting is on a white marbled surface with a soft beige cloth visible on the side. photo taken with an iphone --ar 2:3 --v 7

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 Grilled Cheese Recipe
Top Tip
How to Serve Tomato Soup with Grilled Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tomato Soup with Grilled Cheese Recipe

Why You'll Love This Recipe

I’ve made this Tomato Soup with Grilled Cheese Recipe more times than I can count because it hits that perfect spot between simple and special. It’s quick enough for weeknights yet comforting enough to feel like a cozy treat on chilly days.

Classic flavors: This recipe combines the timeless duo of creamy tomato soup and buttery grilled cheese that everyone loves.
Easy to make: You don’t need fancy ingredients or hours in the kitchen to pull this off.
Customizable: You can tweak the cheeses or add your favorite herbs to make it your own.
Perfect texture contrast: Smooth, velvety soup meets crispy, gooey sandwich bliss every single time.

The image shows a bowl of smooth, bright orange tomato soup with a creamy swirl and sprinkled grated cheese in the center, topped with small green basil leaves. The bowl is placed on a white plate with two golden-brown grilled cheese sandwiches resting beside it, showing a crisp, toasted texture. Fresh basil leaves are scattered around on the white marbled surface, adding a touch of green. In the background, there is a small bowl filled with shredded cheese. A spoon and a knife with wooden handles rest above the bowl. A light gray cloth napkin is visible at the edge of the frame. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s chat about the ingredients that make this Tomato Soup with Grilled Cheese Recipe a hit. Each one plays a part in balancing flavor and texture, and with a few simple staples, you can whip this up any time you want.

Flat lay of unsalted butter in a small white ceramic bowl, one whole yellow onion, minced fresh garlic in a small white ceramic bowl, all purpose flour in a small white ceramic bowl, vegetable broth in a small white ceramic bowl, a small white ceramic bowl filled with crushed fresh tomatoes, a small white ceramic bowl with smooth tomato paste, heavy whipping cream in a small white ceramic bowl, whole black peppercorns and coarse sea salt scattered neatly, a whole parmesan rind piece, golden extra virgin olive oil in a small white ceramic bowl, two slices of rustic sourdough bread, two slices of white cheddar cheese, two slices of fresh mozzarella cheese all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Unsalted butter: Essential for that rich base in the soup and golden, crispy grilled cheese crust — plus, you control the saltiness.
Onion: Adds sweetness and depth when gently cooked before the tomatoes hit the pot.
Garlic: Just the right hint of aromatic flavor—don’t let it burn or it’ll get bitter.
All-purpose flour: Helps thicken the soup to a perfect comforting texture without being too heavy.
Vegetable broth: I prefer low sodium to better control seasoning; it adds a savory backbone to the soup.
Canned crushed tomatoes: The star of the soup—go for a quality brand for rich tomato flavor.
Tomato paste: Concentrates the tomato flavor and deepens the color beautifully.
Heavy whipping cream: Adds creaminess and softens the acidity of the tomatoes.
Parmesan rind (optional): This little trick took me a while to discover, but it adds a subtle umami richness if you have one lying around.
Sourdough bread: My favorite for grilled cheese because of its tang and ability to crisp perfectly.
White cheddar and mozzarella cheese: A combo that melts beautifully and balances flavor — sharp cheddar with mild mozzarella is magic.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Tomato Soup with Grilled Cheese Recipe is wonderfully flexible—so go ahead and play around! I often swap cheeses depending on what I have, and sometimes I add a little fresh basil to the soup for a fragrant twist.

Variation: Try adding a pinch of smoked paprika or red pepper flakes to the soup if you want a smoky or spicy kick — it’s a game-changer.
Dairy-free: Substitute coconut milk for heavy cream and use a vegan cheese alternative for the sandwich.
Extras: Adding crispy bacon or avocado slices to your grilled cheese takes this classic to a new level. I tried it last winter and loved the savory crunch.

Step-by-Step: How I Make Tomato Soup with Grilled Cheese Recipe

Step 1: Build Flavor with Onion and Garlic

Start by melting butter in a large pot over medium heat. I like to watch the onions gently turn translucent—that’s when their sweetness starts to bloom. After about 2 minutes, toss in the garlic and stir for just 20 seconds until it releases that gorgeous aroma. Be careful not to burn the garlic here—it can turn bitter quickly.

Step 2: Thicken and Simmer the Soup

Lower the heat to gently whisk in the flour with a splash of broth—this little trick gives your soup body without lumps. Then, pour in the rest of the broth, crushed tomatoes, tomato paste, and throw in the parmesan rind if you have one. Bring the pot to a simmer, stirring often, and let it work its magic for about 15 minutes. You'll notice the soup thickening to that perfect consistency.

Step 3: Blend and Finish

Once the soup has thickened, pull out the parmesan rind and blend everything until smooth. I usually use an immersion blender right in the pot for ease and less mess—but if you go for a traditional blender, let the steam release carefully to avoid accidents. Next, stir in the heavy cream, then season with salt and pepper to taste. Heat through gently, and your soup’s ready.

Step 4: Perfect Your Grilled Cheese

Butter one side of each bread slice softly but evenly. Place one slice butter-side down on a skillet over medium heat, layer your cheeses (white cheddar and mozzarella are my go-to), then top with the other slice butter-side up. Cook with a lid on for 2-3 minutes per side until golden brown. If needed, finish it off on low heat to get that melty cheese inside without burning the outside.

Top Tip

Through many attempts and tasty experiments, I’ve learned a few tricks that elevate this Tomato Soup with Grilled Cheese Recipe from good to unforgettable.

Don’t rush the soup simmer: Letting it gently thicken ensures you get safety and flavor without watery tomato soup. Stir often to prevent sticking.
Butter the bread evenly: It sounds simple, but uneven butter leads to patchy crispness. Softening the butter helps with smooth spreading.
Cover the skillet: Trapping heat on the grilled cheese speeds up the melting without burning the bread, giving you that perfect gooey bite.
Use good quality tomatoes and cheeses: The flavor shines brightest when the core ingredients are fresh and flavorful—it’s worth the little splurge.

How to Serve Tomato Soup with Grilled Cheese Recipe

Garnishes

I love to drizzle a little extra virgin olive oil on top of the soup for a fruity finish, plus a sprinkle of shredded parmesan cheese for a subtle sharpness. A few fresh basil leaves also add a lovely bright contrast if you have them on hand.

Side Dishes

While the grilled cheese sandwich is the perfect pairing, I often serve alongside a crisp green salad or some crunchy roasted vegetables to balance out the meal.

Creative Ways to Present

For special occasions, I like to cut the grilled cheese sandwiches into fun shapes using cookie cutters. Serving the tomato soup in mini cups or ramekins creates a charming, shareable appetizer vibe that guests always remember.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the fridge for up to 3 days. Keep the grilled cheese separate and fresh by wrapping it well in foil to retain crispness.

Freezing

I’ve frozen the tomato soup successfully—just cool it completely, then pour into freezer-safe containers. Thaw overnight in the fridge and reheat gently on the stove. The grilled cheese, however, is best fresh; frozen sandwiches tend to lose that crisp texture.

Reheating

Reheat the soup on low to medium heat, stirring occasionally so it warms evenly without scorching. For the grilled cheese, lightly toast it in a skillet to bring back that crispy exterior and melty center.

Frequently Asked Questions:

Can I use fresh tomatoes instead of canned in the tomato soup?

You can, but it requires peeling and cooking the tomatoes down into a sauce before adding other ingredients, which makes the process longer. Canned crushed tomatoes offer consistent flavor and convenience for this recipe.

What’s the best bread for grilled cheese sandwiches?

Sourdough is my favorite because it crisps beautifully while offering a slight tang to complement the cheese. But feel free to use your favorite thick-sliced sandwich bread if you prefer something milder or softer.

Can I make this recipe vegan?

Absolutely! Replace the butter with a plant-based alternative, use vegetable broth, swap heavy cream for coconut cream or cashew cream, and try vegan cheese slices for the sandwich. The flavors adapt nicely with these changes.

How do I prevent my grilled cheese from burning before the cheese melts?

Cook your sandwich over medium to medium-low heat and keep a tight-fitting lid on the skillet to trap heat and melt the cheese faster. This helps the bread crisp up slowly without burning, giving the cheese time to melt inside perfectly.

Final Thoughts

Making this Tomato Soup with Grilled Cheese Recipe always feels like a warm hug in my kitchen, and I hope you’ll feel the same joy when you try it. It’s the kind of meal that’s simple yet satisfying, and with just a few tips and customizations, you can turn it into your own beloved classic. So the next time you want a quick, comforting dish that never disappoints, give this combo a whirl—you won’t regret it!