There’s nothing quite like the classic combination of Grilled Cheese and Tomato Soup—it’s comfort food at its finest! Crispy, buttery bread filled with gooey, melted cheese, paired with a rich, velvety tomato soup for dipping? Absolute perfection. Whether you’re making this for a cozy night in, a quick and satisfying lunch, or just indulging in some nostalgic flavors, this duo never disappoints. Trust me, once you try this homemade version, you’ll never go back to the canned stuff again!
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Why You’ll Love This Recipe
Ultimate Comfort Food: Warm, cheesy, and satisfying—this meal feels like a hug in every bite.
Quick and Easy: Simple ingredients, minimal prep, and ready in no time.
Perfectly Balanced Flavors: The rich, slightly tangy tomato soup complements the crispy, melty sandwich.
Kid-Friendly & Crowd-Pleasing: A meal the whole family will love!
Customizable: Change up the cheese, add toppings, or spice up the soup for your perfect version.
Ingredients
For the Tomato Soup:
Tomatoes: The star of the show! Use canned San Marzano tomatoes or fresh ripe tomatoes for the best flavor.
Onion & Garlic: Add depth and sweetness to the soup.
Vegetable Broth: Forms a flavorful base and keeps the soup smooth.
Heavy Cream or Coconut Milk: Gives a rich, creamy texture.
Butter or Olive Oil: Enhances flavor and helps with caramelization.
Seasonings: Salt, pepper, and a pinch of sugar to balance acidity.
For the Grilled Cheese:
Bread: Sourdough, brioche, or classic white bread—choose your favorite!
Cheese: A mix of sharp cheddar and gooey mozzarella works best.
Butter: Creates that perfect golden, crispy crust.
Optional Additions: Tomato slices, caramelized onions, or a sprinkle of garlic powder for extra flavor.
Instructions
Make the Tomato Soup:
Sauté the Aromatics: Heat butter or olive oil in a pot over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant.
Add the Tomatoes & Broth: Pour in the canned or fresh tomatoes along with the vegetable broth. Stir well and bring to a simmer.
Simmer & Blend: Let it cook for 15-20 minutes to develop flavor. Use an immersion blender (or regular blender) to blend until smooth.
Make it Creamy: Stir in heavy cream or coconut milk for a silky texture. Season with salt, pepper, and a pinch of sugar to balance the acidity.
Final Touch: Let it warm through, then remove from heat and set aside.
Prepare the Grilled Cheese:
Butter the Bread: Spread butter on one side of each slice. This ensures a perfectly golden, crispy crust.
Assemble the Sandwich: Layer cheese between the unbuttered sides of the bread. Add any optional ingredients like tomato slices or caramelized onions.
Grill to Perfection: Heat a skillet over medium-low heat. Place the sandwich in the pan and cook for 3-4 minutes per side until golden brown and the cheese is melted.
Slice & Serve: Cut the grilled cheese in half (diagonal is best for dipping!) and serve with the warm tomato soup.
How to Serve Grilled Cheese and Tomato Soup
Dunk It: The best way to eat this is by dipping your sandwich into the creamy tomato soup!
Add Toppings: Sprinkle parmesan cheese or fresh basil on the soup for extra flavor.
Spice It Up: Add red pepper flakes or a dash of hot sauce for a kick.
Pair with a Side Salad: A fresh green salad makes this meal feel a little more balanced.
Additional Tips
Use Good Cheese: High-quality cheese melts better and gives the best flavor.
Low & Slow for the Sandwich: Cooking on medium-low heat ensures the bread crisps up while the cheese melts perfectly.
Make the Soup Ahead: Tomato soup tastes even better the next day! Store leftovers in the fridge and reheat gently.
Freeze the Soup: This soup freezes well for up to 3 months—just thaw and reheat when needed.
FAQ Section
Q1: Can I use fresh tomatoes instead of canned?
A1: Absolutely! Use about 6-8 fresh tomatoes, peel them, and cook them down for the best flavor.
Q2: What’s the best cheese for grilled cheese?
A2: A mix of cheddar and mozzarella gives the best flavor and meltiness. Other great options include Gruyère, provolone, or fontina.
Q3: Can I make the soup vegan?
A3: Yes! Use coconut milk instead of heavy cream and vegan butter for the grilled cheese.
Q4: How do I get my grilled cheese extra crispy?
A4: Try using mayonnaise instead of butter on the outside of the bread—it gives a super crispy crust!
Q5: Can I add protein to this meal?
A5: Sure! Add grilled chicken or crispy bacon to the sandwich, or stir some white beans into the soup.
Q6: What’s the best bread for grilled cheese?
A6: Sourdough, brioche, or Texas toast work great because they’re sturdy and crisp up nicely.
Q7: How do I store leftovers?
A7: Store the soup in an airtight container in the fridge for up to 4 days. The sandwich is best fresh but can be reheated in a skillet.
Q8: Can I make this soup in advance?
A8: Yes! Make it a day ahead and reheat gently before serving.
Q9: How do I make the soup thicker?
A9: Let it simmer longer to reduce, or add a small amount of tomato paste for richness.
Q10: What’s a fun way to serve this to kids?
A10: Cut the grilled cheese into small squares or strips for easy dipping!
Final Thoughts
This Grilled Cheese and Tomato Soup combo is pure nostalgia in the best way. It’s warm, comforting, and ridiculously satisfying. Whether you’re making it for a quick lunch, a cozy dinner, or a lazy weekend meal, this classic never fails to deliver. So go ahead, grab that melty sandwich, dip it into the rich, velvety soup, and enjoy every last bite!
Print
Grilled Cheese and Tomato Soup
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This classic grilled cheese and tomato soup gets a gourmet twist with a rich, creamy tomato soup made from fresh ingredients, paired with a crispy, buttery grilled cheese sandwich featuring melty gouda and American cheese. Perfect for cozy nights or a comforting lunch!
Ingredients
For the Tomato Soup
- 2 tbsp olive oil
- 1 medium white onion, diced
- 1.5 tsp sea salt, divided
- 1.5 tbsp tomato paste
- 4 garlic cloves, minced
- 28 oz crushed tomatoes
- 28 oz whole peeled tomatoes
- 1 cup chicken broth (or vegetable broth for a vegetarian option)
- 1/2 tsp Worcestershire sauce
- 1 tsp brown sugar
For the Grilled Cheese
- 6 slices sourdough bread
- 2 tbsp butter
- 2 tbsp mayonnaise (or Kewpie mayo for extra richness)
- 8 slices American cheese
- 4 slices gouda cheese
Instructions
Make the Tomato Soup:
- Heat olive oil in a Dutch oven over medium-high heat. Add onion and ½ tsp salt, cooking for 7-9 minutes until translucent.
- Stir in tomato paste and garlic, sautéing for 2 minutes until fragrant.
- Add crushed tomatoes, whole peeled tomatoes, broth, Worcestershire sauce, and brown sugar. Stir well and bring to a boil.
- Reduce heat to low and let simmer for 5 minutes.
- Carefully transfer soup to a high-speed blender and blend until completely smooth.
- Return to Dutch oven and keep warm on low heat while preparing grilled cheese.
Make the Grilled Cheese:
- Place two slices of American cheese and one slice of gouda between two slices of sourdough bread.
- Spread butter on one side of the sandwich.
- Heat a large skillet over medium heat and place the sandwich butter-side-down. Cook for 3-4 minutes.
- Spread mayonnaise on the top slice while the bottom side cooks.
- Flip and cook for another 2-4 minutes, covering the pan to ensure the cheese melts.
- Remove from heat, slice in half, and serve with warm tomato soup.
Notes
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Extra creamy soup: Stir in ½ cup of heavy cream or coconut cream before serving.
- Add a kick: Sprinkle red pepper flakes into the soup for a spicy twist!
Nutrition
- Serving Size: 1 portion
- Calories: 610
- Sugar: 12g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 55mg