There’s nothing quite as comforting as a steaming bowl of tomato soup paired with a golden, crispy grilled cheese sandwich. This timeless duo is the perfect meal for a cozy lunch or a quick weeknight dinner. Whether you’re cooking for your family or simply indulging yourself, this recipe is simple, delicious, and guaranteed to warm your soul.
This post contains affiliate links. This means that if you make a purchase through one of my links, I may receive a small commission at no extra cost to you.
Ingredient Tips & Equipment Information
Ingredient Tips
- Tomatoes: Use ripe, high-quality tomatoes or canned San Marzano tomatoes for a rich and flavorful soup.
- Cheese: Opt for melty cheeses like sharp cheddar, mozzarella, or Gruyère for the grilled cheese.
- Bread: Choose sturdy bread like sourdough or a hearty white loaf to hold up during grilling.
- Butter: Use unsalted, high-quality butter for spreading on the bread and sautéing vegetables.
Equipment Information
- Soup Pot: A large, heavy-bottomed pot for making the soup.
- Blender or Immersion Blender: To achieve a smooth soup texture.
- Nonstick Skillet or Griddle: For perfectly golden grilled cheese sandwiches.
- Measuring Cups and Spoons: For precise ingredient portions.
How to Make Classic Grilled Cheese and Tomato Soup
- Prepare the Soup:
- Sauté onion and garlic in butter until fragrant.
- Add tomatoes, broth, sugar, and seasoning. Simmer until the flavors meld.
- Blend until smooth, then stir in cream or milk for a velvety texture.
- Make the Grilled Cheese:
- Butter one side of each bread slice.
- Layer cheese between unbuttered sides of the bread.
- Grill over medium heat until bread is golden and cheese is melted.
- Serve and Enjoy:
- Ladle soup into bowls and serve alongside the grilled cheese. For extra flair, garnish the soup with fresh basil or a drizzle of cream.
FAQs
Can I use a different type of cheese?
Absolutely! While cheddar is a classic choice, you can experiment with any melting cheese like provolone, Swiss, or Havarti.
Can I make this gluten-free?
Yes, simply use gluten-free bread for the sandwich and ensure the soup ingredients are gluten-free.
How long will the soup last?
The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Can I add other ingredients to the soup?
Of course! Roasted red peppers, fresh herbs, or a pinch of chili flakes can elevate the flavor.
What’s the best way to reheat the soup?
Reheat the soup over medium heat, stirring occasionally, or in the microwave in short intervals.
More Tips for Making Classic Grilled Cheese and Tomato Soup
- Decoration: Swirl a spoonful of cream or sprinkle croutons over the soup for a restaurant-style presentation.
- Variations: Add caramelized onions or crispy bacon to the grilled cheese for extra indulgence.
- Pairings: Serve with a crisp green salad or a glass of light red wine, like Pinot Noir.
- Shortcuts: Use store-bought tomato soup and pre-grated cheese for an ultra-quick version.
Troubleshooting
- Soup too thin? Simmer it longer to reduce and thicken.
- Cheese not melting? Lower the heat and cover the pan to help the cheese melt evenly.
- Burnt bread? Keep the heat at medium and watch closely while grilling.
Recommended Equipment & Ingredients
- Blender: High-speed blender for silky soup.
- Skillet: Nonstick skillet for perfect grilled cheese.
- Canned Tomatoes: San Marzano tomatoes.
- Cheese Grater: Box grater for fresh cheese shredding.
More Comfort Food Recipes
Classic Grilled Cheese and Tomato Soup
Ingredients
For the Tomato Soup:
- 2 tbsp butter
- 1 medium onion diced
- 3 garlic cloves minced
- 2 14 oz cans of tomatoes
- 2 cups vegetable or chicken broth
- 1 tsp sugar
- ½ cup heavy cream or milk
- Salt and pepper to taste
For the Grilled Cheese:
- 8 slices of bread
- 2 cups shredded cheese cheddar, mozzarella, or a mix
- 4 tbsp butter
Instructions
Make the Tomato Soup:
- Melt butter in a large pot over medium heat. Add onion and garlic; sauté until softened.
- Add tomatoes, broth, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender. Stir in cream and adjust seasoning as needed.
Prepare the Grilled Cheese:
- Butter one side of each bread slice. Place cheese between two slices, buttered sides out.
- Heat a skillet over medium heat. Grill sandwiches until golden brown on both sides and cheese is melted.
Serve:
- Divide soup into bowls and serve with grilled cheese on the side. Enjoy!
Notes
Nutrition
- Calories: 450 per serving
- Protein: 12g
- Carbohydrates: 38g
- Fat: 25g
