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Classic tomato soup and grilled cheese. Name a better comfort food combo, I’ll wait! This easy recipe makes the ultimate creamy homemade tomato soup and a gooey grilled cheese sandwich, and it’s all ready in 25 minutes.
Looking for more easy soup recipes to pair with a crispy, golden grilled cheese? Try my pumpkin soup, creamy butternut squash soup, and this nostalgia-packed, homemade alphabet soup.
No matter the season, a bowl of cozy, classic tomato soup and a melty grilled cheese is my go-to comfort food. The combination of a crispy, cheesy, golden sandwich dunked into creamy, tangy tomato soup is honestly the best! It was my favorite as a kid, and it still is now. So, let’s make the best homemade tomato soup paired with a perfect grilled cheese.
Why This Classic Soup and Sandwich Combo Works
- Ready in 30 minutes or less. While the soup simmers, make your sandwich on the stovetop or in the oven. I share both easy methods, plus my tips for the perfect grilled cheese.
- Craveable contrast. The contrast of creamy, savory flavors and crunchy textures between the tomato soup and the sandwich is the stuff of dreams. There’s nothing better!
- Delicious anytime. Serve soup and grilled cheese for lunch, dinner, or as a cozy weather meal. Instant comfort.
Gather What You’ll Need
I’ve included notes below on the ingredients you’ll need to make my classic tomato soup recipe and the best grilled cheese ever. It’s super easy! Scroll down to the recipe card after the post for the printable recipe, followed by step-by-step instructions with photos.
Tomato Soup Ingredients
- Butter – Unsalted butter or olive oil, for sautéing.
- Onion and Garlic – Chopped yellow or white onion and freshly minced garlic. If you don’t have fresh garlic, substitute ½ teaspoon of garlic paste or ¼ teaspoon of garlic powder per clove.
- Flour – Stirred into the melted butter to make a “roux”, to thicken the creamy soup. I recommend all-purpose flour.
- Vegetable Broth – I prefer low-sodium broth. Chicken stock will also work here if you’re not making the soup vegetarian.
- Crushed Tomatoes and Tomato Paste – Canned crushed tomatoes work perfectly in homemade soup (and I actually find canned tomatoes have more flavor than fresh!). Try to use Italian San Marzano tomatoes if you can, as they’re sweeter and more flavorful.
- Heavy Cream – I can’t resist amping up the creaminess of this soup with a touch of cream. Feel free to use half-and-half, whole milk, or Greek yogurt for a lighter option (you may notice a slight difference in the overall texture and flavor, though).
Canned vs. Fresh Tomatoes in Homemade Soup
I use canned tomatoes in this recipe because they’re always in season. You can absolutely make your tomato soup 100% from scratch with fresh tomatoes if you prefer. The key is to roast the tomatoes first to bring out their sweetness and tang.
You’ll find this technique in my roasted tomato soup recipe. I recommend cherry tomatoes, grape tomatoes, or very ripe garden tomatoes, roasted at 425ºF for 20-25 minutes before you add them to the soup. Large, watery tomatoes will dilute the flavor.
Grilled Cheese Sandwich
- Bread – My favorite bread for grilled cheese is crusty sourdough. You can also use white bread or whole grain bread.
- Butter – Nothing beats butter in terms of flavor. Plant-based butter will work here, too.
- Cheese – I make my grilled cheese with cheddar and Mozzarella cheese for maximum meltiness. It’s the best cheese combo for a grilled cheese, IMO. You could also use American cheese. Use thin slices or grate the cheese so that it melts quickly.
Recipe Tips
- If you blend the soup using a standard blender or food processor, make sure to vent the top. Hot soup in a sealed blender creates a vacuum, which can lead to a hot soup explosion. No one wants soup on their walls and ceiling. I repeat: Vent the lid.
- Avoid curdled soup. Make sure to add the cream over low heat, and after blending. Otherwise, the dairy can split and curdle in the high heat.
- Keep the grilled cheese crispy. If you’re still busy after cooking the grilled cheese, or if you’re cooking a large batch, keep the finished sandwiches warm in the oven at low heat, so they stay crispy.
What to Serve With Tomato Soup and Grilled Cheese
I like to garnish our soup bowls with freshly shaved parmesan, basil leaves, and a drizzle of olive oil. This classic tomato soup and sandwich combination is delicious as-is, or you can add a kale salad or green salad, crunchy pickles, or crispy baked potato chips on the side. Fun fact: Tomato soup and grilled cheese pair amazingly with a glass of cold, dry rosé or white sangria in the summer.
Tools I Used
(Amazon affiliate links) – Check out my kitchen shop here.
- Large Soup Pot – You’ll want a heavy-bottomed pot for sautéing and simmering the soup.
- Immersion Blender – Perfect for blending the soup right in the pot.
- Grill Pan or Skillet – Use this for making the grilled cheese on the stovetop. A nonstick skillet or cast iron pan works great.
- Spatula – Essential for flipping that golden grilled cheese sandwich.
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Classic Tomato Soup and Grilled Cheese
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
Make 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.
- Add 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.
- Blend. 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.
- Add 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.
- Add garnishes. Serve the tomato soup garnished with sprinkles of shredded parmesan cheese and/or with a drizzle of extra virgin olive oil.
Make 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.
- Assemble 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.
- Cook. 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.
- Make 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.
- Dig in. Serve your grilled cheese sandwich with a steaming bowl of tomato soup.
Grilled Cheese – Oven Method
- Preheat your oven or toaster oven to 375ºF. Line a baking sheet with parchment paper or tin foil. You can also use a silpat.
- Add the butter. Spread 2 tablespoons of softened butter on one side of each piece of bread.
- Assemble 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.
- Bake. Place your sandwich in the oven. Bake for about 5 minutes or until the cheese is melty.
- Broil. 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!
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Classic Tomato Soup
Follow the steps here to make a batch of creamy, cozy tomato soup in about 20 minutes. You can even double the recipe and freeze leftovers! See the section further down for details.
- Sauté the onion and garlic. First, add the onion to a large pot with melted butter. Cook over medium heat until the onion softens, then stir in the garlic.
- Add the other ingredients. Next, lower the heat and stir the flour into the sautéed veggies with a splash of broth. Whisk that around to make a roux. After a minute, pour in the rest of the broth, along with the tomatoes and tomato paste.
- Cook. Bring the soup to a simmer and cook for 15 minutes, stirring often, until the soup is thick and creamy.
- Blend. Now, blend the soup using an immersion blender (or a regular blender with an open lid). Afterward, place the pot back over low heat.
- Make it creamy. Lastly, stir in the heavy cream while the soup heats through. Season the soup to taste with salt and freshly cracked black pepper, and serve garnished with parmesan, basil, and olive oil.
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.
- Butter the bread. Spread softened butter evenly over one side of each bread slice. 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.
- Assemble the sandwich. Next, lay one piece of bread buttered side down in a skillet. Place the cheese on top, and close the sandwich with a second bread slice, buttered side up.
- Cook. Cook the grilled cheese over medium heat, covered with a lid, for 2-3 minutes per side. It’s ready to flip when the underside of the sandwich is lightly toasted.
- 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.
- Dig in. Serve your grilled cheese sandwich next to your steaming bowl of creamy tomato soup.
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.
- Prep. Preheat the oven to 375ºF and line a baking sheet with parchment or foil. You could also use a silicone baking mat (Silpat) here.
- Assemble the grilled cheese. Next, butter the bread slices with softened butter. Assemble the grilled cheese, this time on the baking sheet, following the same directions as above.
- Bake. Bake the grilled cheese in the oven at 375ºF for 5 minutes, until the cheese is melted.
- 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.
Try These Variations
- Grilled cheese add-ons. Add cooked bacon or fresh tomato slices to your grilled cheese.
- Sweet and savory. For something a little different, try my apple grilled cheese or add rhubarb chutney for a sweet-savory contrast.
- Tomato bisque. The soup I’ve shared here is very close to my creamy tomato bisque recipe, which I make with canned fire-roasted tomatoes and heavy cream. You can also “fancy” things up with a classic French lobster bisque.
- Make it vegan/dairy-free. Replace any dairy in the recipe (butter, heavy cream, cheese) with your preferred vegan substitutes to make vegan tomato soup and grilled cheese. I’d suggest coconut milk in the soup, vegan cheddar for the sandwich, and olive oil or a plant-based butter alternative in both recipes.
- Gluten-free. You can make a gluten-free grilled cheese with gluten-free bread. In this case, skip the flour in the soup recipe.
Storage and Reheating
- Store and reheat leftover soup. 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!
- Store and reheat leftover grilled cheese. 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.
