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A bowl of creamy grilled cheese tomato soup with a swirl of cream, fresh thyme, and a crispy grilled cheese sandwich half dipped in.
Daniel

Grilled Cheese Tomato Soup

Creamy, tangy tomato soup with perfectly crispy, cheesy grilled cheese for the ultimate comfort food pairing.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, lunch
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Tomato Soup
  • 2 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 28 oz crushed San Marzano tomatoes 1 can
  • 2 cups low-sodium vegetable broth
  • 0.5 cup heavy cream
  • 1 tsp sugar balances acidity
  • salt and black pepper to taste
  • 0.25 cup fresh basil torn, for serving
For the Grilled Cheese
  • 8 slices sourdough or white bread
  • 8 oz sharp cheddar cheese sliced or grated
  • 4 tbsp unsalted butter softened

Equipment

  • Large pot or Dutch oven
  • Immersion Blender (or regular blender)
  • Large Skillet or Griddle

Method
 

Make the Soup
  1. Melt butter in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and tomato paste; cook 1 minute until fragrant and the paste darkens slightly.
  2. Add crushed tomatoes, broth, sugar, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes to meld flavors.
  3. Remove from heat and blend until completely smooth using an immersion blender (or carefully in batches in a regular blender). Stir in heavy cream and return to low heat for 2 minutes. Taste and adjust seasoning.
Make the Grilled Cheese
  1. Spread butter on one side of each bread slice. Place 4 slices butter-side down. Divide cheese evenly among them, then top with remaining bread slices, butter-side up.
  2. Heat a large skillet over medium-low heat. Cook sandwiches in batches until golden brown and crispy, 3-4 minutes per side. The cheese should be fully melted and oozing slightly when pressed.
  3. Ladle hot soup into bowls, top with torn fresh basil, and serve with grilled cheese on the side for dipping.

Notes

For extra flavor, use a mix of sharp cheddar and Gruyere in the grilled cheese. The soup base can be made 2 days ahead and reheated gently - add the cream after reheating to prevent curdling. For the crispiest grilled cheese, use medium-low heat and resist the urge to flip early; patience yields the best crust.